Spicy Chicken Drumstick Fry - South Indian Style

This chicken drumstick fry is a popular starter among non-vegetarians.  It is marinated with Indian aromatic spices and deep fried in oil. I am sure its a crowd pleaser and perfect for parties / get together.

Though I prefer baked / grilled chicken; once in a while we can treat our kids with deep fried ones!

So what are you waiting for? Try this crispy and spicy chicken; enjoy your weekend!

Ingredients:

Chicken legs - 8
Ginger garlic paste - 2 tsp
Turmeric powder - ¼ tsp
Red chilli powder - 1 to 1½ tsp
Coriander powder - ¾ to 1 tsp
Pepper powder - ¼ tsp
Garam masala powder - ½ tsp
Lemon juice - juice from ½ lemon
Rice flour - 1 tbsp
Red food colour - a pinch (optional)
Salt - to taste
Curry leaves - 1 or 2 sprig

Spicy Chicken Balls / Kola Urundai / Chicken Kola Urundai /சிக்கன் கோலா உருண்டை - South Indian Style

A yummy twist to the chettinad special kola urundai by using chicken instead of meat!

 I am sure it is going to be a treat for chicken lovers especially kids!

You can have this tasty chicken balls as a snack or side-dish for meals. Try this and give your feedback.

Chicken Fry / Kozhi Varuval / கோழி வறுவல்

Try this lip smacking, Tamilnadu style spicy chicken fry. This preparation is favorite of our family. Don't forget to check my other chicken recipes!

Ingredients:

Chicken - ½  kg 
Onion - 2 (Cut lengthwise)
Green chillies - 2
Ginger garlic paste - 1½  tsp
Turmeric powder - ½ tsp
Chilli  powder - 1 tsp
Coriander powder -1 ½ tsp
Pepper powder - 1 tsp
Salt -  as required

To Grind:
Grated coconut - ¼ cup
Saunf / fennel seeds - ½ tspFor Seasoning:
Oil - 1 or 2 tbsp
Cinnamon - 1
Cloves - 3
Cardamom - 2
Curry leaves - 1 sprig

Chettinad Pepper Chicken Masala

This semi dry pepper chicken masala from chettinad cuisine is a great treat for spice lovers. I learnt this recipe from a chef who is specialized in chettinad cuisine.

Ingredients

Chicken (bone - in) - 800 grams (clean and cut into medium sized pieces)

Onion - 3 (Finely chopped)

Tomato - 2 (finely chopped)

Ginger garlic paste - 1 tbsp

Turmeric powder - ½ tsp

Red chilli powder - 1 tsp

Corriander powder - 2 tsp

Hot Water – ½ to 1 cup (As required)

To Temper:

Cinnamon -2 medium sized sticks

Cloves – 2

Star anise - 1

Curry leaves - 2 sprig

Bay leave - 1

Oil – 1 to 2 tbsp

Kalpasi – little

Red chillies – 1 or 2

Dry roast  and Grind:

Pepper - 3 tsp

Cumin seeds – 1 ½ tsp

Saunf (Fennel Seeds) - 1½ tsp

Directions:

Marinate the chicken with turmeric powder, red chilli powder and coriander powder; keep aside.

Dry roast and grind the pepper, cumin seeds and saunf to a coarse powder; keep aside.

Heat oil in a kadai; add all the ingredients under “To Temper”.

After it crackles, add the onions. Saute till the colour changes and then add ginger, garlic paste, tomato and Salt. Saute till tomato becomes soft. 

Fry till the tomato melts. Now add the marinated chicken and mix well .

Close the lid and allow to cook till the chicken is done (no need to add water as chicken leaves enough water to cook).  If you find it dry add  ½  - 1 cup of hot water.

Once the chicken becomes soft and the mixture becomes thick in consistency, add the “dry roasted powder” and mix well.

Garnish with coriander leaves and serve hot.

Note:

Adjust the water quantity and spice level according to your taste.  If you want to make dry version reduce the onion and tomato quantity.