Payyoli Chicken Fry
Author:
Yummy N Tasty
Posted on,
4, Apr 2017
8.3 K views.
2
4.6/5 ( 39 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
3 Hrs 15 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Recipe video
Ingredients:
- Chicken - 1 Kg, cut into medium pieces
- Green chillies - 2-3 Nos, slit
- Curry leaves - 2-3 sprig
- Grated coconut - ½ cup
- Salt - ¼ Teaspoon
- Coconut oil as required
For Chilli paste:
- Dried kashmiri red chillies - 14-18 Nos
- Water as required - 1 - 1 ½ cup approx:
For Marination:
- Ginger-garlic paste - 1 ½ Tablespoon
- Lemon Juice - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Fennel powder - ½ Teaspoon
- Garam Masala - 1 Teaspoon
- Salt to taste
Instructions:
- Clean and wash the chicken pieces, drain the water completely and set aside.
- Boil the dried red chillies in 1 - 1 ½ cup of water for about 20-25 minutes.
- Remove from heat and let it cool, then grind to a smooth paste by adding little water. Use kashmiri red chillies only, it's less spicy and gives nice color to the fry.
- Take ½ cup of grated coconut, 1 teaspoon of prepared chilli paste, ¼ teaspoon of salt in a bowl, combine well and set aside.
- In a large bowl, add in the cleaned chicken, remaining chilli paste and the ingredients mentioned in 'For Marination' and mix well. Refrigerate for 2-4 hours.
- Heat enough coconut oil to fry the chicken pieces in a wide pan. Fry the chicken pieces as batches until the chicken is cooked well and turns golden in color on medium heat. Transfer to a paper towel and set aside.
- Once finished with frying the chicken pieces, add the curry leaves and green chillies into the same oil and fry until crispy. Transfer to a paper towel and set aside.
- Add the prepared coconut mixture into the oil and deep fry till golden in color on high heat. Transfer to a paper towel and set aside. The coconut may burn fast, so be careful while frying the coconut.
- Add the fried curry leaves, green chillies and coconut on top of the fried chicken. Serve hot :)
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Payyoli Chicken Fry
| Author - Yummy N Tasty |
| Posted on - 4, Apr 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/payyoli-chicken-fry/ |
| Cooking time - 3 Hrs 15 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Chicken - 1 Kg, cut into medium pieces
- Green chillies - 2-3 Nos, slit
- Curry leaves - 2-3 sprig
- Grated coconut - ½ cup
- Salt - ¼ Teaspoon
- Coconut oil as required
For Chilli paste:
- Dried kashmiri red chillies - 14-18 Nos
- Water as required - 1 - 1 ½ cup approx:
For Marination:
- Ginger-garlic paste - 1 ½ Tablespoon
- Lemon Juice - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Fennel powder - ½ Teaspoon
- Garam Masala - 1 Teaspoon
- Salt to taste
Instructions :
- Clean and wash the chicken pieces, drain the water completely and set aside.
- Boil the dried red chillies in 1 – 1 ½ cup of water for about 20-25 minutes.
- Remove from heat and let it cool, then grind to a smooth paste by adding little water. Use kashmiri red chillies only, it’s less spicy and gives nice color to the fry.
- Take ½ cup of grated coconut, 1 teaspoon of prepared chilli paste, ¼ teaspoon of salt in a bowl, combine well and set aside.
- In a large bowl, add in the cleaned chicken, remaining chilli paste and the ingredients mentioned in ‘For Marination’ and mix well. Refrigerate for 2-4 hours.
- Heat enough coconut oil to fry the chicken pieces in a wide pan. Fry the chicken pieces as batches until the chicken is cooked well and turns golden in color on medium heat. Transfer to a paper towel and set aside.
- Once finished with frying the chicken pieces, add the curry leaves and green chillies into the same oil and fry until crispy. Transfer to a paper towel and set aside.
- Add the prepared coconut mixture into the oil and deep fry till golden in color on high heat. Transfer to a paper towel and set aside. The coconut may burn fast, so be careful while frying the coconut.
- Add the fried curry leaves, green chillies and coconut on top of the fried chicken. Serve hot 🙂
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