Kashmiri Chilli Chicken Fry Recipe – Kerala Style Chicken Recipe

Last Updated on 4 months by Neha Deshmukh

Kashmiri Chilli Chicken Fry – Kerala Style Chicken Recipe

Hey everyone! If you’re anything like me, you absolutely love a good chicken fry. But this isn’t just any chicken fry. This is a Kashmiri Chilli Chicken Fry, bursting with flavour and a beautiful red hue, inspired by the incredible cuisine of Kerala. I first made this for a family get-together, and it disappeared in minutes – seriously! It’s become a firm favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a little slice of Kerala sunshine. It’s got a fantastic balance of spice, tang, and a subtle sweetness from the coconut. The Kashmiri chillies give it that gorgeous colour and a flavour that’s warm, not overwhelmingly hot. Plus, it’s surprisingly easy to make, even if you’re not a seasoned Indian cook. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 12-15 Kashmiri red chillies
• 1 kg chicken, cut into bite-sized pieces
• 8-10 garlic cloves
• 1 inch ginger
• 1/2 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1 tbsp vinegar
• 1 cup grated fresh coconut
• 2 sprigs curry leaves
• 2 garlic cloves
• Coconut oil, for frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kashmiri Red Chillies: These are the stars of the show! They deliver colour and flavour without intense heat.
• Coconut Oil: This is the traditional fat used in Kerala cooking. It adds a lovely aroma and flavour that you just can’t replicate with other oils.
• Spice Blend: Fennel seeds and turmeric might seem unusual in a chicken fry, but they add a wonderful depth of flavour. Don’t skip them!
• Fresh Ginger: Always use fresh ginger for the best flavour. A little goes a long way.

Kashmiri Red Chillies: Origin and Flavour Profile

Kashmiri chillies aren’t just about the colour, though that’s pretty spectacular! They originate from the Kashmir Valley in India and are known for their mild heat and vibrant red hue. They have a slightly fruity flavour, which adds a lovely complexity to this fry. You can find them at most Indian grocery stores, or online.

Coconut Oil: The Traditional Kerala Fat

Coconut oil is a staple in Kerala cuisine, and for good reason. It has a high smoke point, making it perfect for frying, and it imparts a subtle coconut flavour that complements the other ingredients beautifully. If you can, use a good quality, cold-pressed coconut oil.

Regional Variations: Adapting the Heat Level

Kerala cuisine is all about balance, and that includes heat. If you prefer a milder fry, you can reduce the number of Kashmiri chillies. For a spicier kick, you can add a pinch of cayenne pepper or a few green chillies to the marinade. My friend, Priya, always adds a tiny bit of bird’s eye chilli – she loves the extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those Kashmiri red chillies in hot water until they’re nice and softened. This usually takes about 30-40 minutes.
2. Once softened, drain the chillies and blend them with the vinegar into a smooth paste. Add a tiny bit of water if needed to get it going, but keep it thick.
3. Now, combine that gorgeous chilli paste with the chicken pieces. Make sure everything is well coated! Marinate for at least 30 minutes, but honestly, the longer the better – even overnight in the fridge is fantastic.
4. Heat up a generous amount of coconut oil in a deep pan over medium heat. Fry the marinated chicken in batches, making sure not to overcrowd the pan. Cook until it’s golden brown and cooked through – about 8-10 minutes per batch.
5. Remove the fried chicken and set it aside on a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken.
6. While the chicken is frying, let’s make the coconut mixture. In a separate pan, fry the grated coconut with the leftover marinade, curry leaves, and sliced garlic in hot oil for about 30 seconds. Be careful, it can splatter! Drain immediately.
7. Finally, sprinkle that crispy, flavourful coconut mixture all over the fried chicken. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the chicken. This will lower the oil temperature and result in soggy chicken.
• Marinating the chicken for longer will result in a more flavourful and tender fry.
• Keep a close eye on the coconut while frying – it burns easily!

Variations

• Vegan Adaptation (Using Plant-Based Chicken): Swap the chicken for your favourite plant-based chicken alternative. Tofu or seitan work really well.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your vinegar is gluten-free if you’re particularly sensitive.
• Spice Level Adjustment: Mild to Fiery: As mentioned before, adjust the number of Kashmiri chillies to control the heat.

Festival Adaptations: Serving During Onam or Vishu

This chicken fry is a fantastic addition to a Kerala-style feast during festivals like Onam or Vishu. It pairs beautifully with the traditional sadhya (vegetarian feast) as a non-vegetarian side dish.

Serving Suggestions

This Kashmiri Chilli Chicken Fry is best served hot, straight from the pan! It’s amazing with:

• Porotta (Kerala flatbread)
• Rice
• A cooling cucumber raita
• Your favourite dipping curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness.

FAQs

What is the best type of chicken to use for this fry?

Bone-in, skin-on chicken pieces are ideal for flavour and moisture, but boneless, skinless chicken thighs also work well.

Can I use chilli powder instead of Kashmiri red chillies?

You can, but the flavour and colour won’t be quite the same. Kashmiri chillies have a unique fruity flavour and vibrant red hue that chilli powder lacks.

How can I adjust the marinade time for convenience?

A minimum of 30 minutes is recommended, but even 15 minutes will impart some flavour. However, for the best results, marinate overnight.

What is the significance of using coconut oil in Kerala cuisine?

Coconut oil is deeply ingrained in Kerala’s culinary heritage. It adds a distinct flavour and aroma to dishes and is considered a healthy fat.

How do I prevent the chicken from becoming dry during frying?

Don’t overcook the chicken! Fry it in batches and ensure the oil is at the right temperature. Marinating also helps keep the chicken moist.

Can this be made in an Air Fryer?

Yes! You can air fry the marinated chicken at 180°C (350°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

Enjoy! Let me know how it turns out in the comments below. I can’t wait to hear what you think!