Vizhinjam Chicken Fry, a super crispy Kerala fried chicken with crispy fried topping of chillies, curry leaves, shallots, ginger and garlic. This chicken is popular in street food stall across Kerala known as thattukada. This iconic fried chicken recipe is world famous for its addictive taste. Serve fried vizhinjam chicken fry with rice or on its own with drinks.
Vizhinjam Chicken Fry
Chicken fry or fried chicken has been my all time favorite. Specially the street side ones, Those crispy masala coated chicken which has a spicy exterior and a juicy interior, thinking of it makes my mouth water.
The first time I tasted this is during our visit to Kerala. I was literally hooked to the dish, it was unlike other fried chicken I have ever made or tasted. It was unique, tasted so crispy, spicy, flavourful and juicy. I wanted to recreate this chicken for so long, finally did it and it turned out so good.
About Vizhinjam Chicken Fry
Vizhinjam Chicken fry is originated in Vizhinjam, a historic coastal town near Thiruvananthapuram in the state of Kerala. Vizhinjam has long been known for its fishing harbor, spice trade connections, and strong coastal culinary traditions.
This Vizhinjam Chicken fry also known as Travancore poricha kozhi, chicken varuthathu, Kerala chicken fry or thattukadai poricha kochi. Thattukada or Thattukadai is the Malayalam word for street food stalls. This is a popular dish among roadside vendors in Kerala, South India.
The chicken originated in this place is now world famous. It got so popular all over social media specially for the unique recipe and addictive taste.
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What makes this chicken fry special?
Chicken has a special marinate which is fried together in coconut oil until all the ingredients get crispy and golden brown. The fried chicken is served along with the crispy topping which makes it super special and iconic.
The chicken fry marinate is entirely different from chicken 65 or other fried chicken recipe. This chicken fry doesn't use any rice flour or plain flour. Also it doesn't have any binding ingredients like egg, yogurt in the recipe.
The main marination is made with shallots, ginger, garlic, curry leaves, spices, chill flakes, fennel seeds and herbs to make a coarse paste. This is added to chicken and fried in oil to make this masterpiece.
Kerala Thattukada Style Vizhinjam Chicken
Choose chicken with bone-in for juicy soft texture when fried. This chicken fry has 2 marination. So the spices and masala penetrates deep into the chicken.
I marinated chicken with lemon juice, salt, chilli powder, garam masala powder, turmeric. This first marination, penetrates the chicken deeply making it so flavourful. You have to marinate the chicken for at least 1 hour or overnight.
The second marination has all the good ingredients. Shallots, chillies, ginger, garlic, coriander leaves, mint leaves, curry leaves, chillies, fennel seeds, pepper, cumin seeds. You have to grind the masala coarse without adding any water, so it sticks to the chicken.
Once the fresh masala is added, you have to fry the chicken immediately else the chicken may leave so much water.
Most important ingredient in this fried chicken is the oil. You have to fry vizhinjam chicken in coconut oil. Use the best quality coconut oil for the Authentic taste.
Ingredients
- Chicken - use bone in chicken which is cut into medium pieces. So it cooks faster when frying and stays juicy and moist.
- Spice Powders - Turmeric, Kashmiri chilli powder, Garam masala powder is used for the first marination.
- Lemon - You need some kind of acidic ingredients like lemon juice or vinegar to add fresh taste.
- Vizhinjam Fry Masala - The masala is unique, Shallots, chillies, ginger, garlic, coriander leaves, mint leaves, curry leaves, chillies, fennel seeds, pepper, cumin seeds is ground to coarse mix.
- Coconut Oil - It is important to use coconut oil for frying. Use the best quality coconut oil for the Authentic taste.
Step by Step Pictures
First marination
1)Take chicken in a bowl. I am using medium size pieces, and chicken should have bones which is important to make juicy chicken.
2)Add in salt, lemon juice, red chilli powder, turmeric powder, garam masala powder and mix really well.
3)Set aside to marinate for 1 hour. You can leave it to marinate in fridge overnight.
Vizhinjam masala
4)You will be using Shallots, chillies, ginger, garlic, coriander leaves, mint leaves, curry leaves, chillies, fennel seeds, pepper, cumin seeds.
5)Take pepper, fennel seeds and cumin seeds in a blender.
6)and crush them coarse.
7)Then add in all remaining ingredients in the same blender.
8)grind to a coarse mixture without adding any water.
Second Marination
9)Take the marinated chicken, add this ground masala over the chicken.
10) Mix it really well. Once the masala is added into the chicken. You have fry immediately else chicken may leave so much water.
Frying Chicken
11)Heat coconut oil for deep frying. Once the oil is hot, add in chicken along with the vizhinjam masala.
12)Let the chicken fry on medium high heat for 8 to 10 minutes. Let the chicken and the masala gets crispy and golden.
13)Strain it using a fine slotted spoon.
14)Make sure to remove the fried masala bits from the oil.
15)Chicken fry is ready. Enjoy hot.
Expert Tips
- Bone in chicken is better than boneless chicken. As it stays moist, juicy when fried.
- Don't add any water when grinding the fresh masala. Also the mix has to be coarse so it fry crispy.
- Once fresh masala is added, don't leave too long. Else it may leave out water.
- You have to use coconut oil for deep frying, that makes the chicken taste authentic.
- You have to fry the chicken on medium high heat, so the chicken gets cooked inside before the exterior is burned.
Storage and Serving
It is best to use enjoy chicken fry immediately as soon as it is made to retain crispy texture. You can have it on its own, or with rice, roti.
FAQ
You can marinate the chicken with the spice powders for 1 hour or overnight. But once the fresh ground masala is added, don't leave longer. Else it may leave out too much water.
Traditional Kerala chicken fry is cooked in coconut oil to retain the authentic taste. You can use other oil, but it won't taste the same.
Yes you can use the same marination for prawns, fish. Vegetarians can us paneer, cauliflower, potatoes, mushrooms or tofu.
📖 Get Recipe
Vizhinjam Chicken Fry Recipe (Kerala Chicken Fry)
Equipment
Ingredients
- 500 grams Bone-in Chicken
- Coconut Oil for Deep frying
For First Marination
- 1 teaspoon Turmeric powder
- 1 tablespoon Kashmiri chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- ½ no Lemon
For Vizhinjam Masala
- 8 no Shallots peeled & left whole
- ¼ cup Coriander leaves chopped roughly
- ¼ cup Mint Leaves chopped roughly
- ¼ cup Curry leaves
- 2 no Pandan Leaves cut into small pieces
- 1 no Green Chilli chopped roughly
- 12 cloves Garlic left whole with peel on
- 2 inch Ginger sliced
- 1 teaspoon Whole Black Pepper
- 1 teaspoon Cumin Seeds
- 1 tablespoon Fennel Seeds
- 1 tablespoon Red Chilli Flakes
- Salt to taste
Instructions
- First Marination - Take chicken in a bowl. Add in salt, lemon juice, red chilli powder, turmeric powder, garam masala powder and mix really well. Set aside to marinate for 1 hour.
- Make Fresh masala - Meanwhile let's make the vizhinjam masala. Take pepper, fennel seeds and cumin seeds in a blender and crush them coarse. Then add in all remaining ingredients and grind coarse without adding any water.
- Coating Masala - Take the marinated chicken, add this ground masala over the chicken and mix really well.
- Frying Chicken - Heat coconut oil for deep frying. Once the oil is hot, add in chicken along with the vizhinjam masala. Let the chicken fry on medium high heat for 8 to 10 minutes. Let the chicken and the masala gets crispy and golden.
- Serving - Strain it using a fine slotted spoon. Make sure to remove the fried masala bits from the oil. Serve hot.
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