For all of you from Kottayam, you got to remember "Trivandrum Chicken Corner" near Logos Center at the end of that little strip mall. Back in the 90s that was the place for the yummiest fried chicken. The smell from that restaurant would draw you in. I been there a couple of times, not the best of ambiance for casual dining,but who cares, right? The chicken there tasted awesome! So I recently came upon this recipe from "Vanitha" by Late Mrs. K.M Mathew (Founder Chief Editor of Vanitha) couple months ago. Tried it out today, came out well I think. Try it out and let me know.
Ingredients
Chicken -2 lbs(I used drumsticks)
Chilly powder-2 heaping tsp
Shallots-10
Ginger/Garlic paste-2 tsp (the recipe called for fresh garlic and ginger, I was out of it)
Lemon juice-Juice from 1/2 lemon
Fennel seed-2 tsp(crushed)
Salt-as needed(I used Lawry's Garlic Salt)
Coconut oil
Directions
1.Clean and wash the chicken. Put slits in the chicken(three on each side) for the marinade to absorb into the meat.
2.Next take the shallots and crush them in a pestle and mortar and add the remaining ingredients except the oil into a dish and prepare a thick marinade.
3.Check the seasoning and add salt if necessary before covering the chicken pieces in the marinade. Coat evenly and refrigerate in the fridge for 4 hours or even longer.
4.Heat a deep pan with coconut oil and shallow fry the pieces in batches.
5.Serve hot with chappathi, onion and lemon on the side.
Chicken -2 lbs(I used drumsticks)
Chilly powder-2 heaping tsp
Shallots-10
Ginger/Garlic paste-2 tsp (the recipe called for fresh garlic and ginger, I was out of it)
Lemon juice-Juice from 1/2 lemon
Fennel seed-2 tsp(crushed)
Salt-as needed(I used Lawry's Garlic Salt)
Coconut oil
Directions
1.Clean and wash the chicken. Put slits in the chicken(three on each side) for the marinade to absorb into the meat.
2.Next take the shallots and crush them in a pestle and mortar and add the remaining ingredients except the oil into a dish and prepare a thick marinade.
3.Check the seasoning and add salt if necessary before covering the chicken pieces in the marinade. Coat evenly and refrigerate in the fridge for 4 hours or even longer.
4.Heat a deep pan with coconut oil and shallow fry the pieces in batches.
5.Serve hot with chappathi, onion and lemon on the side.
This made me nostalgic. Still remember the smell ofntrivandrum corner chicken and their thin chapatis! Stumbled upon your blog when I searched for Trivandrum chicken corner!
ReplyDeleteThanks so much..Hope you try it and like it too....:)
ReplyDeleteI am a vegetarian, but I remember the smell of the fried chicken..from that shop as I waited for the bus across the street ( near the school).. I was looking for the recipe and found your blog.
ReplyDeletePlease dont try.it never tasted like tvm chicken.with the above recipe it looks like missing many spices.finally fried few but it never tasted good.so i added the common spices which we used to put.
ReplyDeleteTvm chicken corner uses lots of coriander powder so any recipe without it is not gonna be tasting anything like it.
ReplyDeleteThis is not the proper recipe. Can someone help?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis is recipe is for a Kerala cuisine and does not have any claim to being an exact rip off to Trivandrum chicken corner. Palate differs and so does making any dish. Anyone enjoying in a kitchen would understand that there will always be variations
ReplyDeleteThis is recipe is for a Kerala cuisine and does not have any claim to being an exact rip off to Trivandrum chicken corner. Palate differs and so does making any dish. Anyone enjoying in a kitchen would understand that there will always be variations
ReplyDelete