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Spicy Kerala Chicken Fry


  1. Chicken,(medium sized pieces)-500 gms
  2. Onion,sliced-1/2 cup(one medium sized)
  3. Curry leaves- 2 sprigs
  4. Oil-as required
For Masala paste
  1. Kashmiri chili powder-2 tsp( or to taste)
  2. Coriander powder-1 tsp
  3. Turmeric powder-1/4 tsp
  4. Fennel seeds-3/4 to 1 tsp
  5. Black pepper corns-1/2 to 1 tsp
  6. Green chilies-1 or 2 nos( according to taste)
  7. Ginger-1 inch piece
  8. Garlic-3 to 4 large cloves
  9. Vinegar-1 tsp
  10. Water-as required
  11. Salt-to taste
  • In a blender,combine together all the ingredients listed under ‘For masala paste’ and blend to form a smooth paste.
  • Rub this onto the chicken pieces and refrigerate for about 1 hour.
  • In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
  • Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
  • Add more curry leaves if required.
Serve with rice or chapathi.

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  • Reply
    September 7, 2013 at 1:58 pm

    Can i bake chicken instead of frying ?

    • Reply
      September 11, 2013 at 10:49 am

      Yes you can!!Instead of frying ,grill the chicken pieces..
      Happy cooking

  • Reply
    Happy’s Cook
    September 7, 2013 at 2:47 pm

    Looks yummy…., mouthwatering clicks…

  • Reply
    September 7, 2013 at 11:27 pm

    heavenly pictures ! What a great looking fry that is !

  • Reply
    March 13, 2014 at 5:36 pm

    I didn't get the 3rd step, about cooking 3/4. How do I cook chicken without adding water?

    • Reply
      March 13, 2014 at 6:27 pm

      You don't have to add water while cooking the chicken,as the meat will let out water as it cooks.

    • Reply
      March 14, 2014 at 5:59 am

      Sorry ya, can you please explain a bit further how to cook the marinated chicken?

    • Reply
      March 31, 2014 at 11:56 am

      Okie…what you have to do is ,place the marinated chicken in a heavy bottomed pan.Cover with the lid and cook for about 20 to 25 minutes on a medium flame or until chicken is soft or is almost done and the masala coats the chicken pieces well.(Check in between and give it a stir to avoid burning.)
      Then heat oil in another pan and shallow fry the cooked chicken pieces (+ onion and curry leaves) until it turns golden brown on both sides.

      ( anyways…ill try and include step by step pictures for this recipe …soon)
      btw,..Sorry for the delay!!…Regards ..Vidya

      You can mail me @ kurryleaves[at],if you have any doubts…okie..
      Happy cooking

  • Reply
    April 1, 2014 at 10:30 am

    Thanks Vidya

    My wife is pregnant and she was craving for chicken fry! I tried your recipe and it turned out to superb, however, the cooking marinated chicken part got me! I found the chicken pieces bit burned :O, still the fry tasted awesome.

    Thank you for the comment, will try again soon.



  • Reply
    December 19, 2014 at 4:40 am

    I am going to try this today

  • Reply
    February 27, 2016 at 2:53 pm

    I made this, with the following changes : added two cubes of chedder cheese to the marinade, one fourth TSP of Chinese five spice to the marinade and a spn of olive oil. I also fried onions with coarsly ground fresh cocunt, fried along wit h coconut. Then poured over the cooked chicken. Still tasted very malabari, but the cheese made the masala stick to the chicken better. Ooops forgot a tbspn of powdered jaggery, making the dish very savoury. Overall yummmmm.

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