Рет қаралды 468,862
Fresh Chicken-1kg (with bone)
Kashmiri chilly paste-4tbsp
Vinegar-3tbp
Meat Masala-1tsp
Turmeric Powder-1/4tsp
Green chilly-8 slits
Ginger paste -1tbsp
Curry leaves-
Grated Coconut-3tbsp
Salt-to taste
Oil-for frying
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Salkkara Payyoli Kozhi Porichathu
Method
In a bowl add water along with salt and 2tbsp of curd and mix well..
Soak chicken in this water for minimum 30 minutes ..
This process will help the chicken to maintain its juicy texture even after frying ..
In a bowl add chilli paste ,ginger paste ,vinegar ,salt, meat masala ,curry leaves ,1tsp coconut oil ,6-7 green chilli.
Mix well ..
Then marinate the chicken pieces and keep in the fridge for minimum 2 hours ..
Mix 1 tbsp of Kashmiri chilli paste and pinch of salt in to 3 tbsp of grated coconut .. keep aside ..
Heat oil ,deep fry the chicken pieces.
Remove from the oil and keep them in a strainer ..
Then strain the same oil or u can use new oil for frying the coconut ..
Remove from the fire when it is crispy.
Drain well and transfer in to a kitchen tissue first and then to the serving plate .
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Calicut Paragon Payyoli Kozhi Porichathu
Courtesy : Asianet Food path