Name: Vizhinjam Chicken Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: South Indian
Ingredients: 500 grams Bone-in Chicken; 1 tsp Salt; ½ no Lemon (juiced); 1 tbsp Kashmiri chilli powder; 1 tsp Turmeric powder; 1 tsp Garam masala powder; 1 tsp Whole Black Pepper; 1 tbsp Fennel Seeds; 1 tsp Cumin Seeds; 1 tbsp Red Chilli Flakes; 8 no Shallots (peeled & left whole); ¼ cup Coriander leaves (chopped roughly); ¼ cup Mint Leaves (chopped roughly); ¼ cup Curry leaves; 2 no Pandan Leaves (cut into small pieces); 1 no Green Chilli (chopped roughly); 12 cloves Garlic (left whole with peel on); 2 inch Ginger (sliced); Salt to taste; Coconut Oil (for deep frying)

Introduction

Vizhinjam Chicken Fry is a flavorful South Indian dish known for its aromatic spices and crispy texture. This deep-fried chicken recipe combines a unique blend of spices and fresh herbs, delivering a deliciously spicy and fragrant experience. Perfect as a snack or a main, it’s sure to become a favorite.

A dish of spiced fried chicken pieces is served on a white plate lined with a bright green banana leaf. The chicken is coated with a dark, crumbly, reddish-brown spice mix, creating a rough texture. Small green coriander leaves are sprinkled on top and around the chicken, adding a fresh contrast in color. The chicken pieces are piled in the center, showing a mix of crispy edges and tender interior bits. The plate sits against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams Bone-in Chicken

Coconut Oil (for Deep frying)

1 tsp Turmeric powder

1 tbsp Kashmiri chilli powder

1 tsp Garam masala powder

1 tsp Salt

½ no Lemon

8 no Shallots (peeled & left whole)

¼ cup Coriander leaves (chopped roughly)

¼ cup Mint Leaves (chopped roughly)

¼ cup Curry leaves

2 no Pandan Leaves (cut into small pieces)

1 no Green Chilli (chopped roughly)

12 cloves Garlic (left whole with peel on)

2 inch Ginger (sliced)

1 tsp Whole Black Pepper

1 tsp Cumin Seeds

1 tbsp Fennel Seeds

1 tbsp Red Chilli Flakes

Salt to taste

Instructions

Step 1: Take the chicken in a bowl. Add salt, lemon juice, Kashmiri chilli powder, turmeric powder, and garam masala powder. Mix well and set aside to marinate for 1 hour.

Step 2: To make the fresh masala, crush whole black pepper, fennel seeds, and cumin seeds coarsely in a blender. Add shallots, coriander leaves, mint leaves, curry leaves, pandan leaves, green chilli, garlic, ginger, red chilli flakes, and salt. Grind the mixture coarsely without adding water.

Step 3: Add the freshly ground masala to the marinated chicken and mix thoroughly to coat the chicken evenly.

Step 4: Heat coconut oil in a deep frying pan over medium-high heat. Once hot, add the chicken along with the coating masala. Fry for 8 to 10 minutes until the chicken is cooked through and the masala turns crispy and golden brown.

Step 5: Remove the chicken using a slotted spoon, allowing excess oil to drain. Discard any burnt bits from the oil. Serve the Vizhinjam Chicken Fry hot.

Tips & Variations

Use fresh coconut oil for authentic flavor and a crispier texture.

Adjust the amount of red chilli powder and flakes to control the heat level according to your preference.

If pandan leaves are unavailable, a small amount of bay leaf can be used as a substitute.

Marinating the chicken overnight in the refrigerator will deepen the flavors.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces can be used, but cooking time may be shorter. Be careful not to overcook to keep the chicken tender.

What can I serve alongside Vizhinjam Chicken Fry?

This dish pairs well with steamed rice, lemon rice, or even as a spicy appetizer alongside dips like raita or chutney.

Dinner

Vizhinjam Chicken Fry Recipe