Name: Syracuse Payoli Chicken recipe by Gargi Gulati at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Chicken legs 500 grams; Rice flour 2 tablespoon; Cornflour 4 tablespoon; Syracuse 7 in one 3 tablesspoon; Salt to taste; Red dry whole chillies 8; Vinegar 2 tablespoon; Ginger 1 inch; Garlic 5 cloves; Curry leaves a few; Grated coconut 6 tsblespoon; Oil for frying + 1 tablespoon

ABOUT Syracuse Payoli Chicken RECIPE

Payoli chicken comes all the way from the malabar coast. It is a deep fried chicken with coconut and fiery hot chillies. In this recipe however I have tried to fuse it with the Syracuse 7 in one spice mix which is also fiery. The blend of the flavours has been amazing and the dish came out exceptionally well.

Ingredients Serving: 4

Chicken legs 500 grams
Rice flour 2 tablespoon
Cornflour 4 tablespoon
Syracuse 7 in one 3 tablesspoon
Salt to taste
Red dry whole chillies 8
Vinegar 2 tablespoon
Ginger 1 inch
Garlic 5 cloves
Curry leaves a few
Grated coconut 6 tsblespoon
Oil for frying + 1 tablespoon

Instructions

Dip the whole chillies in vinegar for sometime.
Take the chicken legs, wash and clean them.
Make slant cuts in the chicken legs.
Grind the chillies with ginger and garlic to make a paste and keep two tablespoon of the paste aside for later use.
Marinate the chicken with the chilli paste, syracuse spice mix, cornflour and salt. Keep aside for an hour.
Heat oil for deep frying the chicken. Put rice flour in marinated chicken, mix and then deep fry it.
In the meanwhile take another pan put 1 tablespoon oil, heat it, splutter curry leaves, add chilli paste that was kept aside and lastly add grated coconut along with salt. Fry till you get the aroma of coconut.
Put the fried chicken legs in the pan and coat with the coconut mix. Garnish with green chillies or coraiander.
Serve with rice and dal or as an appetiser.

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