Chicken Payyoli | चिकन पाय्योली | Kerala Chicken Fry | Chicken Recipes | Sanjeev Kapoor Khazana

A spicy, crispy chicken fry served with an unique method of garnishing it with fried green chillies, fried curry leaves and coconut is a popular meal of Kerala.



4-5 chicken thighs, cut into 2 inch pieces on the bone
6-8 garlic cloves
1 inch ginger, roughly chopped
6-7 soaked dried red (pandi) chillies
2 soaked dried red (Kashmiri) chillies
Mix to a fine paste
Squashed black peppercorns to taste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
Salt to taste
1/2 lemon
1/2 cup corn flour
Coconut oil for deep frying
2-3 sprigs of curry leaves
3-4 green chillies, slit
1/2 cup scraped fresh coconut


1. Put the garlic in the mixer container. Include ginger, soaked pandi chillies, soaked Kashmiri chillies, and blend to a fine paste.
2. Take the chicken in a large bowl. Include the ground paste, crushed black peppercorns, garam masala powder, turmeric powder, cumin powder, fennel powder, salt, and squeeze the juice of lemon. Include corn flour and mix till well combined. Set aside to marinate for 30 minutes.
3. Heat enough coconut oil in a kadai. Deep fry the curry leaves and drain on an absorbent paper. Similarly, slide in the green chillies and deep fry till crisp. Drain pipes on the very same absorbent paper.
4. Deep fry the coconut till golden brown and drain on the exact same absorbent paper.
5. Slide in the chicken pieces a few at a time and deep fry on medium heat till golden brown, crisp, and well cooked. Drain pipes on an absorbent paper.
6. Arrange the chicken pieces on a serving plate, garnish with fried green chillies, fried curry leaves, and fried coconut. Serve hot.

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Chicken Payyoli | चिकन पाय्योली | Kerala Chicken Fry | Chicken Recipes | Sanjeev Kapoor Khazana

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