Kozhi Porichathu

Instructions

1. 1

   Prepare and Marinate the Chicken (30 minutes minimum)

   • Clean the chicken pieces and pat them dry. Make a few deep gashes in each piece to help the marinade penetrate.
   • In a large mixing bowl, combine ginger-garlic paste, Kashmiri red chilli powder, red chilli powder, turmeric powder, black pepper powder, fennel powder, garam masala, lemon juice, and salt to form a thick paste.
   • Add the chicken pieces to the spice paste and mix thoroughly, ensuring each piece is evenly and generously coated.
   • Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature. For best results, refrigerate and marinate for 2-4 hours or overnight.
2. 2

   Coat for Frying (2 minutes)

   • Just before you are ready to fry, remove the chicken from the refrigerator if it was chilled.
   • Sprinkle the rice flour over the marinated chicken and mix well until all pieces are lightly coated. This step is crucial for a crispy exterior.
3. 3

   Shallow Fry the Chicken (15-20 minutes)

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1/2 inch deep. To check if the oil is ready, drop a small piece of marinade into it; it should sizzle immediately.
   • Carefully place the chicken pieces in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 6-8 minutes on the first side, until it turns deep golden brown and crisp.
   • Flip the pieces and fry for another 6-8 minutes on the other side until fully cooked, crispy, and tender. The internal temperature should reach 165°F (74°C).
4. 4

   Garnish and Serve (3 minutes)

   • Once cooked, transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.
   • In the last minute of frying the final batch, add the fresh curry leaves and slit green chillies to the hot oil. Be careful as they will splutter.
   • Fry for about 30-45 seconds until they become crisp, then remove them with a slotted spoon.
   • Garnish the Kozhi Porichathu with the fried curry leaves and green chillies. Serve immediately with sliced onions and lemon wedges.