"Thattukada Style" Chicken Fry

"Thattukada" is a malayalam word for street vendor.  If you have ever been to Kerala and tried the street food there you will want to try this recipe. And for you who haven't you are missing out on a piece of heaven, that's all I can say. This dish pairs well with Parotta(a South Indian multi layered bread made with flour,eggs and oil. My husbands favorite.)And if you love spicy this dish will definitely tingle your senses!!! 


Prep Time-30 minutes ( Add a few hours to marinate) Actual Cook Time-45 minutes


Ingredients 
1lb-1 1/4lb Chicken (I always buy Halal. And make sure to pat dry or strain the meat into a colander after washing the meat.)


For Marinade

To Make Homemade Garam Masala

1 tbsp of chilly powder

1/4 tsp turmeric

1/2 tsp garam masala ( I grind my own)

1 1/2 tsp ginger garlic paste (store bought)

1/2 tsp ground pepper

Juice from 1 lemon

Salt to taste

Coconut oil

Curry leaves-you can never have too many

1 Onion thinly sliced

1-2 Green chillies slit

Directions

1.Marinate the chicken with the above ingredients. Refrigerate for at least 4 hours. The longer the better.

2.In a wok take about 1/4 cup or slightly more (say 6-7 tbsp of coconut oil) in a wok. Once heated add some curry leaves,fry and scoop them out. Then add the chicken and fry them. Since this is a shallow fry it will take longer. I'd say about 10 mins or so ON each side on medium heat.Keralites like their meats well done!

* P.S-This is  not a dish you want to make in a closed kitchen,you need lots of ventilation-the entire kichen will smoke up because of the masala and the hot coconut oil. My poor girls were coughing their lungs out...:( 

3.After the chicken is all fried add the onions and chilly once browned add the remainder of the marinade masala. Fry them all together and add then to the chicken with the curry leaves too. The most delicious part of this recipes are the little dusts of fried masala that you get at the bottom of the wok. Don't forget to scoop them up as well.

Hint-You can serve with Parotta ( I like the ones you get in the Indian store, the ones in the green colored  box. Forgot the name,but you know what I mean right. There are nine in a box. And  the best way to heat frozen parottas is take them out of the box and put it in the microwave on high for 60sec and then place them in a 'Appachembu'-Kerala steamer for about 7-10 mins. They will be nice and hot and not dry out.)