Name: Chicken Payyoli recipe by Ann Jacob at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2kg chicken; 1 tsp Ginger paste; 2 tsp Garlic paste; 1 tsp meat masala powder; 2 tbsp Vinegar; 1/2tsp red chilly powder; 1/4tsp turmeric powder; 2 tsp Cornflour; 1 tsp rice flour; Few green chilies(I used the spiciest one); 4 tbsp grated coconut; 1 tsp prepared red chilli paste; Salt as required; Coconut oil; curry leaves; 10-15 dried Kashmiri red chilies

Ingredients Serving: 4

1/2kg chicken
1 tsp Ginger paste
2 tsp Garlic paste
1 tsp meat masala powder
2 tbsp Vinegar
1/2tsp red chilly powder
1/4tsp turmeric powder
2 tsp Cornflour
1 tsp rice flour
Few green chilies(I used the spiciest one)
4 tbsp grated coconut
1 tsp prepared red chilli paste
Salt as required
Coconut oil
curry leaves
10-15 dried Kashmiri red chilies

Instructions

Boil the dried red chilies in little water for about 10 minutes.Grind it to a smooth paste.Marinate the cleaned chicken pieces with ginger, garlic, meat masala, vinegar, red chilli powder, turmeric, cornflour, and salt.
Take out a tsp of the red chili paste and keep aside. Add the remaining red chili paste to the chicken.Let it stay for about 2 hours or longer.Heat the coconut oil for deep frying
Add in the rice flour to the chicken and mix well. Deep fry till cooked and chicken turns slightly crispy.Fry the curry leaves and green chilies and keeps aside.Take the coconut and add to it the tsp of red chili paste and salt.
Add this coconut mixture to oil and deep fry till golden in color. Take care not to burn the coconut.Serve the chicken with curry leaves, green chilies(i used Kanthari) and coconut on top.

Similar Recipes