Chicken Masala Leg Fry Indian/Kerala Style (Kozhikkalu Masala Puratti Porichathu)/ Chicken Drumstick Masala Fry

Chicken fry is in great demand in all over the world. In india you can find different kind of chicken recipes according to each state and culture. Here I am introducing to you my own way of spicy Chicken Masala Fry recipe. Trust me! It is very tasty and demandable recipe in my home. Also many of my friends and relatives successfully tried and tasted chicken recipe from me ­čÖé . The highlight or speciality of this recipe is its ground paste. For that particular ground masala paste, I used original Indian/Kerala spices. It enhanced the taste, texture and aroma of the chicken fry heavenly. It is a good non veg finger food or starter for parties and festivals. Also a great non veg side dish for a main course. Many of my kerala friends told me that it looks and tastes like kerala thattukada/ street shop style chicken fry/Kozhi Porichathu. You also try and give me your valuable feedback, I am eagerly waiting for that ­čÖé

Recipe Type:
Starter/ Finger Food/ Non Veg Side Dish/ Chicken Recipes/ Indian/ Kerala
Cooking and Preparation Time :
15 to 20 Minutes
Serve to :
3 to 4

Ingredients For Masala Chicken Leg Fry (Indian/Kerala Style)

  • ┬áChicken Leg/Drumstick (With Skin)
  • 10 Numbers
  • Ground Masala
  • Refer Next Recipe Box
  • Oil
  • For Deep Fry

Ingredients For Ground Masala

  • Diced Ginger
  • 1 Tablespoon
  • Diced Garlic
  • 1/2 Tablespoon
  • Diced Shallots/Kochulli
  • 5 Numbers
  • Cardamom/ Elakka
  • 3
  • Cinnamon (Patta)
  • 2 inch┬áStick
  • Cloves (Grambu)
  • 5 to 6
  • Fennel (Perum Jeerakam)
  • 2 Pinch
  • Black Pepper (Kurumulaku)
  • 6 to 8 seeds
  • Curry Leaves
  • A hand full
  • Kashmiri Chilli Powder
  • 1 Tablespoon
  • Turmeric Powder
  • 1 Teaspoon
  • Salt
  • To Taste

How to make spicy and crunchy chicken leg fry Indian/Kerala Style, Method with Step By Step Pictures.

1. In a blender (small jar), place ginger, garlic, shallots, cardamom, cinnamon sticks, cloves, fennel seeds, curry leaves and pepper seeds. Blend and make a coarse form.

2. Add chilli and turmeric powders, salt to taste. Blend again and make a paste form.

3. Place chicken leg pieces in a big mixing bowl. Using a sharp knife, make 2 slits on both sides of each chicken legs.

4. Add ground masala paste.

5. Mariante well. Place it in an airtight container and refrigerate at least 3 hours.

6. Heat oil in a deep frying pan. Fry it in a medium heat.

6. When both sides are gold brown, remove them from oil and place on kitchen towel/tissue to remove excess oil. Serve hot and crispy with onion, tomato, lime slices, enjoy!

[jetpack_subscription_form title="Subscribe to Blog via Email" subscribe_text="" subscribe_button="Sign Me Up" show_subscribers_total="1"]

Leave a Reply