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Thattukada Chicken Fry



  • 1 kg Chicken
  • 1/4 tsp turmeric powder
  • 2 1/2 tsp Kashmiri chilly powder 11/2 tsp of spicy chilly pdr
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp rice powder
  • 2 tsp ginger garlic paste
  • 4 nos Kashmiri dry red chillies crushed
  • 3 tsp crushed ginger garlic
  • Juice of a small lime
  • 2 tbsp crushed curry leaves
  • Salt to taste
  • 3-4 green chillies slit
  • Curry leaves
  • Coconut oil to deep fry



  • Mix everything with the chicken pieces and marinate it for 2-3 hrs in the refrigerator.
  • Deep fry in coconut oil.
  • Fry a little bit of curry leaves and green chillies separately and garnish.
  • Serve it with Kerala porotta or biryani.


✔️ I crushed the ginger garlic separately in a mortar and pestle. But i pulsed the curry leaves and dry red chillies in a blender just twice.
✔️ The oil shouldn’t be too hot (the chicken wont cook well but the outer part would get the golden color fast) or less hot (the batter will come off the chicken). Try to maintain a medium heat. Don’t fry for too long or else the chicken will become dry.
✔️ How much ever you try, a little of the batter will come out of the chicken and settle at the bottom of the pan. Do take out those bits too and place it on top of the fried chicken. That is the highlight of the dish. It tastes delicious.