How to make South India Fried Chicken - Deep fried marinated boneless chicken cubes tempered in coconut oil - typical South Indian touch.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Semolina

Cuisine : Kerala

Course : Snacks and Starters

South India Fried Chicken Recipe Card

South India Fried Chicken
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to South India Fried Chicken checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Almond Shortbread Cookies, Neer Dosa, Toast With Honey And Fruits, Crunchy Indian Fried Chicken.

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for South India Fried Chicken Recipe

  • Boneless Chicken Breast cut into 1 inch cubes 2

  • Semolina 1 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Crushed black peppercorns 1 1/2 tablespoons

  • Juice of 1 lemon

  • Ginger-garlic paste 1 tablespoon

  • Curry leaves 15-18

  • Rice flour 3 tablespoons

  • Semolina (rawa / suji) 1/4 cup

  • Oil for deep-frying

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoons

  • Green chillies slit 3-4

  • Chopped fresh coriander leaves 1 tablespoon

Method

Step 1

Mix chicken cubes, salt, coriander powder, turmeric powder, red chilli powder, one tablespoon crushed peppercorns, half the lemon juice and ginger-garlic paste in a bowl. Finely chop eight to ten curry leaves and add to the mixture and mix well. Set aside to marinate for fifteen minutes.

Step 2

Mix together the rice flour, semolina and salt in another bowl. Coat the marinated chicken cubes with this mixture.

Step 3

Heat sufficient oil in a kadai. Deep-fry chicken cubes till golden and crisp. Drain on absorbent paper.

Step 4

Heat coconut oil in a non-stick pan, add mustard seeds and let them splutter. Add green chillies and mix. Add the remaining curry leaves, remaining crushed peppercorns and a little water and mix well.

Step 5

Add fried chicken and salt and toss. Add remaining lemon juice and coriander leaves and mix well.

Step 6

Transfer into a serving bowl and serve hot.