Kerala Style Chicken Drumsticks Fry

Kerala Style Chicken Drumsticks Fry

Ingredients 

1. Chicken drumsticks 4 large sized

2. Turmeric powder 1/4 tsp 

3. Chilli powder 1 tbsp 

4. Pepper powder 1/2 tsp

5. Garam masala 1 tbsp

6. Ginger garlic paste 1 tbsp

7. Juice of 1/2 lemon 

8. Onions thinly sliced 1 big onion

9. Green chillies slit 8-10

10. Curry leaves 2 sprigs plus 1 sprig

11. Ginger finely chopped 1"(optional)

12. Garlic finely chopped 6-7(optional)

13. Salt 

14. Water a few drops 

15. Coconut oil for shallow frying 

16. Lemon wedges(optional)

Method Of Preparation 

1. Wash the drumsticks well & pat dry them.

2. Make 2 slits/gashes on each drumstick & using a fork poke them on all the sides so that the flavors can get into the chicken & make it nice, juicy & flavorful.

3.  Make a marinade with chilli powder, turmeric powder, garam masala, ginger garlic paste, salt & add a few drops of water to make a wet marinade. Apply the marinade well on the chicken & let the it rest on the countertop for 2-3 hours.

4. Add 1 tbsp of oil in a heavy bottomed skillet & heat it. Add 2 sprigs of curry leaves to the oil & fry till they turn crisp & remove them from the oil. 

5. Then to the same oil add the chicken drumsticks. Do not overcrowd the pan with too many drumsticks. Cook them till they are done or become brown on both the sides. This might take less than 5 minutes. Cook the drumsticks in very less oil. While they are getting cooked, if needed(if you feel there isnt any oil in the skillet or if you feel the chicken is getting burnt), you may add 1 tsp or two tsp more of oil on the chicken & let it cook. Do not pour a lot of oil into the skillet. Just a tsp or two will do.

  

6. Once done, remove the drumsticks onto a plate.

7. When you have finished frying all the drumsticks, to the same oil/pan add a sprig of curry leaves followed by onions, finely chopped ginger & garlic & sliced green chillies. Adding ginger & garlic is completely optional. If there is no oil left in the skillet after frying the chicken, then you may add a tsp of oil for coking the onions.

8. Sauté till the onions turn translucent.

9. Now add the cooked drumsticks & the fried curry leaves(already kept aside) into the skillet on the onion base & mix everything together well for a minute on a low flame & turn off the flame.

10. Keep it covered for 15-20 minutes.

11. Pile up the onions, green chillies & curry leaves on the drumsticks & serve hot along with lemon wedges(optional).

Notes

1. Adjust the quantity of spices as per your spice level tolerance & the size of the drumsticks.

2. Do not make a watery marinade. Just make it wet so that the marinade sticks in the drumsticks. Add only a few drops of water.

3. If you do not have drumsticks, then you may use any other part of the chicken. 

4. If you do not want to shallow fry the chicken, then you may grill/bake/broil it & then add it to the onions.

5. Adding coconut oil gives an awesome aroma to the dish, if you do not want to use it, then you may use the oil of your choice.