Nadan Kozhi Varuthathu (Spicy Chicken Fry)

 Nadan Kozhi Varuthathu, also known as Spicy Chicken Fry, is a popular and flavorful dish from the South Indian state of Kerala. It is made by marinating chicken pieces in a blend of spices and then frying them to perfection. Here's a recipe to make Nadan Kozhi Varuthathu

Ingredients:

• 500 grams chicken pieces (bone-in or boneless)
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel seeds powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon lemon juice
• Salt to taste
• Oil for frying
• Curry leaves for garnish

Instructions:

1. Clean and wash the chicken pieces thoroughly. Pat them dry with a kitchen towel.
2. In a mixing bowl, combine ginger-garlic paste, red chili powder, turmeric powder, coriander powder, fennel seeds powder, garam masala powder, lemon juice, and salt. Mix well to form a thick paste.
3. Add the chicken pieces to the bowl and coat them evenly with the spice paste. Allow the chicken to marinate for at least 30 minutes, or you can refrigerate it overnight for a more intense flavor.
4. Heat oil in a deep frying pan or kadai over medium heat.
5. Once the oil is hot, carefully add the marinated chicken pieces one by one, making sure not to overcrowd the pan. Fry them in batches if necessary.
6. Fry the chicken pieces on medium heat until they turn golden brown and crispy on all sides. Make sure the chicken is cooked through and there are no pink juices. This should take about 10-12 minutes depending on the size of the chicken pieces.
7. Once the chicken is cooked, remove it from the oil and drain on a paper towel to remove excess oil.
8. Garnish with fresh curry leaves.

Serve Nadan Kozhi Varuthathu hot as an appetizer or as a side dish with steamed rice, biryani, or chapati. The spicy and aromatic flavors of this dish make it a delicious treat for chicken lovers. Enjoy!