Payyoli Chicken Fry

Gems Gems, May 18, 2020

Payyoli chicken is a spicy and delicious variety of chicken fry popular in Calicut. Payyoli is a municipality town on the northern Malabar coast of Calicut. The hometown of athlete P.T.Usha nicknamed as Payyoli Express. Calicut is the popular food capital of Kerala.

Malabari food has the influence of Arabic, Portuguese and the traditional north Kerala mappila culture due to its proximity to the ancient trading coast. Paragon restaurant in Calicut serves Payyoli chicken, a favorite choice among diners. Here is the recipe of the Payyoli chicken

Payyoli chicken fry

Payyoli Chicken Fry

Payyoli Chicken Fry
Serves: 3 servings
Prep time:
Cook time:
Total time:
Main Ingredient
  • 500 Grams of tender chicken
Items required to marinate
  • 1-teaspoon chilly powder
  • 2 ½ teaspoon Kashmiri chilly powder
  • ¼-teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 3 green chillies
  • 1 tablespoon cornflour
  • 1-tablespoon rice flour
  • ½ teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½-tablespoon vinegar OR 1 tablespoon lemon juice
  • Salt as required
Ingredients for garnishing
  • 2 tablespoon grated coconut
  • Curry leaves
  • Coconut oil to fry
  • Few Onion rings
Prepare the Paste for Marinate
  1. Mix chilly powder, Kashmiri chilly powder, turmeric powder, garam masala, ginger paste, garlic paste, lemon juice and Salt well to make a paste. Add enough water so that paste should be consistent enough to stick well on the chicken pieces
Prepare the chicken for frying
  1. Clean the chicken and make it in to small pieces, Add the chicken pieces in to the marinade paste and mix well so that the paste is evenly coated on the chicken on all sides.
  2. Keep it aside in the fridge for at least an hour.
  3. Add the rice flour and cornflour in to it and mix well.
  1. In a deep iron pan, (preferably) add coconut oil and heat it well. Deep-fry the marinated chicken pieces in medium flame.
  2. Garnish
  3. In a pan Fry the coconut in to golden brown, Fry some curry leaves and whole green chilly in the remaining oil.
  4. Garnish it with the golden brown grated coconut; curry leaves, fried green chilly and onion rings.
  1. Serve it hot with green coriander chutney




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