Thattukada Style Chicken Fry

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 2 eggs
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• 1 tablespoon red chilli flakes
• 1 teaspoon garam masala powder
• Salt to taste
• 1 lemon, halved
• 1½ tablespoons ginger-garlic paste
• 25-30 curry leaves
• 2 tablespoons cornflour
• 3 tablespoons refined flour (maida)
• Oil for deep frying
• Onion rings to serve
• Lemon wedges to serve

 Method

1. Take chicken in a large bowl. Break the eggs into the bowl, add Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, red chilli flakes, garam masala powder and salt.
2. Squeeze the juice of lemon, add ginger-garlic paste and 15-20 curry leaves and mix till well combined. Add cornflour and refined flour and mix. Set aside to marinate for 30 minutes.
3. Heat oil in a kadai. Gently slide in the chicken pieces with curry leaves in hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper. 
4. Arrange the chicken pieces on a serving plate and serve hot with onion rings and lemon wedges.