Description
Vizhinjam Chicken Fry is a flavorful South Indian dish featuring bone-in chicken marinated in a blend of spices and lemon juice, coated with a freshly ground masala made from aromatic seeds and herbs, then deep-fried in coconut oil till crispy and golden. This dish boasts complex layers of spices including fennel, black pepper, cumin, and garam masala with fresh herbs like curry leaves and mint, delivering a vibrant and aromatic experience perfect as a snack or main dish.
Ingredients
Scale
Chicken and Marinade
- 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
Vizhinjam Masala
- 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
For Frying
- Coconut Oil (for deep frying)
Instructions
- First Marination: In a large bowl, combine the bone-in chicken pieces with salt, freshly squeezed lemon juice, Kashmiri chilli powder, turmeric powder, and garam masala powder. Mix thoroughly ensuring every piece is well-coated. Cover and allow it to marinate for 1 hour to absorb the spices deeply.
- Make Fresh Masala: While the chicken marinates, prepare the vizhinjam masala. In a blender, coarsely crush whole black pepper, fennel seeds, and cumin seeds. Then add the shallots, coriander, mint, curry leaves, pandan leaves, green chili, garlic cloves, ginger slices, red chilli flakes, and salt. Grind everything coarsely without adding any water, preserving texture and flavor.
- Coating Masala: Take the marinated chicken and add the freshly ground vizhinjam masala to it. Mix well so that the chicken pieces are coated evenly with this aromatic spice-herb mixture.
- Frying Chicken: Heat enough coconut oil in a deep frying pan over medium-high heat for deep frying. Once the oil is sufficiently hot, carefully add the coated chicken pieces along with any remaining masala. Fry the chicken for 8 to 10 minutes until it becomes crispy, golden brown, and cooked through, turning occasionally to ensure even frying. The masala should become crisp and flavorful.
- Serving: Using a fine slotted spoon, remove the fried chicken from the oil, ensuring to strain off excess oil and discard fried masala bits from the oil. Serve the Vizhinjam Chicken Fry hot as a flavorful appetizer or accompaniment.
Notes
- Ensure the oil is hot enough before frying to prevent the chicken from absorbing excess oil.
- Marinate the chicken for at least 1 hour; longer marination will deepen the flavor.
- Adjust red chilli powder and green chilli according to your heat preference.
- Serve immediately after frying for best texture and crispness.
- This dish pairs well with steamed rice or as a spicy snack with tea.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: South Indian
Keywords: Vizhinjam Chicken Fry, South Indian Chicken Fry, Spicy Fried Chicken, Kerala Chicken Fry, Coconut Oil Fried Chicken, Indian Chicken Recipes
