Crispy fried chicken is enriched by a bouquet of spices in this recipe. An ideal accompaniment to breads and rice.

Chicken kondattam


Shallots, crushed 100 gms

Red chilly flakes 1 pinch

Kashmiri red chilly 10 gms

Garam masala 5 gms

Coriander powder 10 gms

Turmeric powder 10 gms

Coconut oil 50 ml

Chicken, cubed 180 gms

Ginger garlic paste 10 gms

Curry leaves 10 gms

Green chilly, sliced 1


For marinating

Mix together ginger-garlic paste, green chilly, Kashmiri red chilly, salt, lemon and turmeric.

Mix them well and apply the paste on chicken and marinate for an hour.

Then fry the chicken and keep it aside.

Heat oil in a pan and add crushed shallots and sauté in low flame.

When it turns golden brown, add red chilly flakes, ginger garlic, sliced green chilly and sauté well and then add garam masala, red chilly powder, turmeric powder and coriander powder and sauté.

Then add the fried chicken, mix well and garnish with fried chilly and fried curry leaves.