Kerala Chicken Fry (Kozhi Porichathu)

Ingredients

1. Chicken Drumsticks or Legs – 4 to 6 large ones (1 kg/2.2 lbs approx)
2. Lemon Juice – 1 tbsp
3. Oil – for shallow frying

Marinade

1. Kashmiri Chilly Powder – 1.5 to 2 tbsp (Alter according to your spice tolerance)
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1 tbsp
4. Black Pepper Powder – 1 tsp
5. Ginger Garlic Paste – 2 tbsp
6. Garam Masala Powder – 1/2 to 1 tsp
7. Chicken Masala Powder – 1 tbsp (optional) [I use store bought Eastern or Nirapara brands]
8. Lemon Juice – 1 tbsp
9. Salt – to taste

Directions:

1. Remove the skin from the chicken drumsticks and wash it thoroughly. Soak the pieces in water along with 1 tbsp lemon juice for around 5 minutes. Wash and drain the pieces and keep aside.
2. Make 2 or 3 slits on each drumstick so that masala gets inside.
3. Prepare a marinade using all the above ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour. For best results, you can marinate the chicken drumsticks for 24 hours in the refrigerator.
4. Heat oil in a non stick frying pan and add the chicken drumsticks. Do not over crowd the pan.
5. Fry the pieces on medium heat, changing sides occasionally, until the pieces are browned thoroughly. Drain onto paper towels.
6. Repeat for left over pieces.