Kerala Chicken Fry Recipe – Spicy Malabar Chicken Masala

Last Updated on 5 months ago by Neha Deshmukh

Kerala Chicken Fry Recipe – Spicy Malabar Chicken Masala

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 Kerala Chicken Fry – a flavour explosion straight from the Malabar coast! I first made this when I was craving the tastes of home, and honestly, it’s been a family favourite ever since. It’s spicy, it’s flavourful, and it’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Chicken Fry is more than just a dish; it’s an experience. The magic lies in the blend of spices – a hallmark of Kerala cuisine. It’s got a beautiful balance of heat from the chili powder, earthiness from the turmeric, and a lovely aroma from the curry leaves. Plus, the shallow frying gives the chicken a delightful crispy texture. You’ll love how quickly it comes together, making it perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this Malabar masterpiece:

• 1 kg chicken
• As needed oil (for shallow frying)
• 5 onions, thinly sliced
• 1 tsp ginger-garlic paste
• 2 large tomatoes, chopped
• 1 tsp Kashmiri chilli powder
• 0.5 tsp chilli powder
• 0.5 tsp turmeric powder
• 1 sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kerala Spices: Don’t skimp on the spices! They’re the heart and soul of this dish. If you can find a good Kerala spice blend, even better.
• Oil for Frying: Traditionally, coconut oil is used for frying in Kerala. It adds a lovely flavour, but any neutral oil like sunflower or vegetable oil works well too.
• Chili Powder Variations: Kashmiri chili powder is key for that vibrant red colour and mild heat. Regular chili powder adds the kick! Feel free to adjust the amount of chili powder to your liking – some families in Kerala prefer it really spicy!
• Tomatoes: Ripe, juicy tomatoes are best. They break down beautifully to create a rich, flavourful base for the masala.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Marinate the Chicken: First, marinate the chicken pieces in the prepared masala (you can find a great Kerala Style Baked Chicken recipe on the site for the masala base!) for at least an hour. Longer is even better – overnight is fantastic if you have the time!
2. Shallow Fry the Chicken: Heat oil in a pan over medium heat. Shallow fry the marinated chicken until golden brown and cooked through. Don’t overcrowd the pan – work in batches if needed. Transfer to a paper towel-lined plate to drain any excess oil.
3. Sauté the Aromatics: In the same pan (that’s where all the flavour is!), add the curry leaves and sauté for about a minute until they become fragrant.
4. Build the Base: Add the thinly sliced onions and sauté until they turn translucent. Then, stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
5. Tomato Time: Add the chopped tomatoes and cook until they soften and break down into a thick paste. This takes a little patience, but it’s worth it!
6. Spice it Up: Mix in the Kashmiri chili powder, regular chili powder, turmeric, and salt. Cook the masala for about 5 minutes, stirring constantly, until it’s well combined and wonderfully aromatic.
7. Combine & Simmer: Add the fried chicken pieces to the pan, tossing thoroughly to coat them in the onion-tomato masala. Reduce the heat to low and simmer for 5 minutes to allow all those amazing flavours to meld together.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the marination! It’s crucial for tender, flavourful chicken.
• Keep an eye on the oil temperature. You want it hot enough to fry the chicken properly, but not so hot that it burns.
• Taste as you go! Adjust the salt and chili powder to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces instead of chicken. They work surprisingly well!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves it extra spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: This dish is often made during Onam and Eid celebrations in Kerala. My family always makes a larger batch for these occasions.

Serving Suggestions

Serve this Kerala Chicken Fry hot with chapati or paratha for an authentic Malabar meal. It also pairs beautifully with rice and a side of raita. A simple salad adds a nice fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It actually tastes even better the next day as the flavours have had more time to develop!

FAQs

Let’s answer some common questions:

• What type of chicken cut is best for this fry? Bone-in chicken pieces are traditional and have the most flavour, but boneless, skinless chicken thighs also work well.
• Can I make this Kerala Chicken Fry ahead of time? You can marinate the chicken and prepare the masala ahead of time. Just fry the chicken and combine everything when you’re ready to serve.
• What is the significance of Kashmiri chili powder in this recipe? It provides a beautiful red colour and a mild, fruity flavour without too much heat.
• What is a good substitute for curry leaves? If you can’t find curry leaves, a small amount of dried oregano can add a similar aromatic flavour, though it won’t be quite the same.
• How can I adjust the heat level of this dish? Reduce the amount of chili powder, or remove the seeds from the chilies before grinding them. You can also add a touch of sugar to balance the heat.

Enjoy this little piece of Kerala! I hope you love it as much as my family does. Happy cooking!