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Keraly Chicken Roast / Fry Recipe

- Submitted by Dahlia on 29th Jun 2009

(Bhuna Murg, Kerala Roast Chicken, Kozhi Varuval, Kerala Chicken Fry)

Kerala Chicken Roast


  • Whole Chicken - 1 medium sized (cut into 20-25 pieces with bones in)
  • Ginger Garlic Paste - 1 tbsp
  • Chilly Powder - 2 tsp
  • Paprika - 1 tbsp (This gives a nice color without increasing the spice)
  • Pepper Powder - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Garam Masala - 1 tsp (optional)
  • Lemon Juice - 2 tbsp
  • Salt - as needed
  • Curry Leaves - 2-3 springs (keep the leaves whole or tear it with hands)
  • Oil - for deep frying


  1. Cut the chicken into lemon sized pieces and wash it nicely.
  2. Mix the chicken with lemon juice, ginger garlic paste, salt and pepper powder.
  3. Let this rest and marinate for at least half an hour. Overnight marination will be good.
  4. In a separate bowl mix together the chilly powder, paprika, garam masala and turmeric powder.
  5. Add some lemon juice/ water with this powder and make a nice paste.
  6. Rub this paste nicely over all the chicken pieces. Also mix in the curry leaves with the chicken pieces.
  7. In the meantime, heat oil in a kadai for deep frying.
  8. Deep fry the chicken pieces in batches until it is completely cooked. It may take 10-12 minutes for each batch.
  9. Remove and drain the excess oil in paper towel.

Serving Suggestion

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