Nadan Thattukada Chicken Fry

Gems Gems, December 31, 2019

Nadan Thattukada Chicken Fry

We all love the taste of Nadan tattukad Chicken fry. Here is the recipe of the best fry than can be made at home with the same great taste .  This recipe is made after talking with Rajan chettan who runs a nightly Thattukada near Kottayam Tirunakkara bus stand.

Recipe of  Nadan Thattukada ChickenFry

"Nadan

 

 

 

Nadan Thattukada Chicken Fry
 
Author:
Recipe type: Snack
Cuisine: Kerala, Indian
Serves: 3 servings
Save Print
 
Spiced up Kerala style local chicken fry
Ingredients
Main Ingredient
  • 500 Grams of Cleaned and fresh chicken
Ingredients for making paste
  • 6 Shallots skinned and cleaned
  • 2 Green chili
  • 1 Tablespoon Vinegar
  • 4 Garlic Clove
  • 1 Small piece Ginger
  • 1 and ½ Teaspoon of Red Chili powder
  • ½ Teaspoon of Homemade Garam Masala Powder.
  • ½ Teaspoon of Turmeric Powder.
  • ¾ Teaspoon of Fennel Seed (Perum Jeerakam) powder
Ingredients for Cooking
  • Enough Salt as per your taste
  • Enough Coconut Oil for Frying
Instructions
  1. Cooking
Preparation of paste
  1. In a small Jar of mixer grinder, add Shallots, Green chili, Vinegar, Garlic Cloves, Ginger, Red Chili powder, Homemade Garam Masala Powder, Turmeric Powder and Fennel Seed (Perum Jeerakam) powder. Make a fine paste of all the ingredients.
Marinate the chicken
  1. Apply the prepared paste on the chicken properly. Keep the chicken to marinate at least minimum half an hour. 4 hours is the ideal time to marinate. You can keep up to 12 hours if needed to marinate the chicken.
Fry the chicken
  1. In a deep pan, add enough the oil for the chicken to fry. Heat the oil properly. Add chicken in to it and fry in medium flame slowly. Once cooked properly take out and keep it in a prorated dish to drain out the excess oil.
Garnish
  1. Following are the options to garnish
  2. ) Add fried onion rings over the top of fried chicken
  3. ) You can add fresh cut onion rings mixed in lemon juice if you like it
  4. ) Add some fried curry leaved on top for garnishing
  5. ) You can add some fresh cut cucumbers, carrots, or cabbage rubbed with salt and lime as a side for the chicken
  6. ) Fresh cilantro is an option for garnishing
Notes
Using Kashmiri chili powder will reduce the spiciness and gives a nice red color to the chicken naturally

 

Refer How to make Garam masala

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Dal Curry – Kerala style | Nadan Kerala Parippu CurryDal Curry – Kerala style | Nadan Kerala Parippu Curry Any Kearla sadhya is incomplete without a dal. It is a sumptuous spread of  rice along with more than 15  vegetable dishes  and  a variety of payasams. In a typical sadhya  rice is divided […]
  • Best Indian Chicken Recipes35 Best Indian Chicken Recipes – Step by Step Indian Chicken curry has a good number of fan following in western countries. Unlike their bland counterparts in west, Indian chicken dishes are well known for its spiciness as well […]
  • Chicken stewChicken Stew Kerala style Chicken Stew is an easy recipe that makes for a good side dish with Appam, palappam or Pathiri which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut […]
  • Bitter Gourd Theeyal | Pavakka theeyalBitter Gourd (Pavakka) Theeyal Theeyal ( Pavakka theeyal ) in most cases is a single vegetable dish. This dish can be made of shallots, drumsticks or even shrimps. Theeyal is an integral part of a vegetarian sadya. […]
  • Kerala Fish Curry | Kottayam style Mothers recipeKerala Fish Curry | Kottayam style Mothers recipe Whenever I go to my home, My mother prepares the best Kerala Fish Curry for me and it will be waiting for me for my first meal at home. The taste of the fish curry is so great and thus I […]
  • Bitter gourd stir fry ( South Indian style) | Pavakka MezhukkupurattiBitter gourd stir fry ( South Indian style) | Pavakka Mezhukkupuratti Bitter gourd stir fry Recipe  : Bitter gourd is a must have family vegetable due to its unique contents. Bitter gourd is liked by vegetarians as well as non-vegetarians, but not by kids […]
  • Uppu Manga Pachadi Curd and Salted Mango  Pachadi or uppu manga Pachadi : Serving Size for the below Uppu Manga Pachadi recipe: 4 Ingredients for uppu manga pachadi: Salted Mango pieces 3/4 […]
  • pidi chickenChicken Pidi Serving size: 6   Ingredients: Rice flour-one kg Grated coconut- one cup Cumin seeds- one spoon Garlic- 10 big, chopped Coconut milk-one cup Curry leaves-2 sprig Salt-to […]
  • Fish Curry with Ground Coconut - yummyrecipes.oneshot.inFish Curry with Ground Coconut  Thenga Aracha Meen Curry (Kerala style) Serving Size: 6 Ingredients: ¾ kg fish steaks on the bone. – King Fish is a good option for this curry 2 pieces of Fish Tamarind /Coccum/ […]
  • Fish Roast or Meen PollichattuFish Roast or Meen Pollichattu Serving size of the fish roast : 5 Fish :  preferably mackerel cut in to two pieces  5 Lemon Juice : 1/4 cup Preparing Masala  for fish roast Section A  Turmeric one […]
  • coconut chammandi powder chutniCoconut Chutney Powder/Chammanthi Podi Kerala style / Nadan Chammanthi Podi Serving size: 1 cup Ingredients Grated coconut- 2 cups (really dry coconut is used) Whole red chilies- 10 -12 or as much as u want Small onion/ cheriya ulli - 6-8(cut into small […]
  • AvialAvial | Avial recipe | How to cook Avial Avial is a dish originated  in Kerala.  it  is an integral part of a Sadhya.  Avial is a common dish in Kerala, Tamilnadu and Udupi. It is a mixture of vegetables in   grated coconut and […]

,,,,