Kozhi Kaal Varuval

Instructions

1. 1

   Prepare and Marinate the Chicken (Time: 10 mins + 30 mins marination)

   • Clean the chicken drumettes thoroughly and pat them completely dry with paper towels. This is crucial for a crispy finish.
   • Using a sharp knife, make 2-3 deep gashes on each drumette. This allows the marinade to penetrate deep into the meat.
   • In a large mixing bowl, combine the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, fennel powder, rice flour, corn flour, lemon juice, and salt.
   • Mix well to form a thick, lump-free paste. If it's too dry, add 1-2 teaspoons of water, but be careful not to make it runny.
   • Add the chicken drumettes to the bowl and use your hands to rub the marinade evenly over each piece, ensuring it gets into the gashes.
   • Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2-4 hours.
2. 2

   Shallow Fry the Chicken (Time: 15-20 mins)

   • Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes to ensure even cooking.
   • Heat the oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about half an inch deep.
   • To test if the oil is ready, drop a small piece of the marinade into it; it should sizzle and rise to the surface immediately. Add the curry leaves to the hot oil; they will splutter and become crisp in seconds.
   • Carefully place the marinated chicken drumettes in the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 8-10 minutes on the first side, undisturbed, until a deep golden-brown crust forms.
   • Flip the chicken pieces gently and cook for another 8-10 minutes on the other side until they are cooked through, crispy, and evenly browned. The internal temperature should reach 165°F (74°C).
3. 3

   Drain and Serve (Time: 5 mins)

   • Once cooked, use tongs to remove the chicken from the pan, allowing excess oil to drip off.
   • Place the fried chicken on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
   • Garnish with the fried curry leaves from the pan.
   • Serve hot as an appetizer with sliced raw onions and lemon wedges on the side.