Umami Recipes
Umami Recipes

Ganesh Cookbook

Trivandrum Chicken Fry




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1 kg Chicken cut into small pieces

¾ inch Ginger

¾ inch Ginger thinly long sliced

6 Garlic Pods

6 Garlic Pods thinly long sliced

3 Green Chilly chopped

½ tsp Turmeric Powder

1 ½ tbsp Chilly Powder

1 ½ tsp Pepper Powder

1 tbsp Coriander Powder

1 tsp Garam Masala

1 tbsp + 1 tsp Dry Chilly Flakes

1 tbsp Fennel Seeds

2 stem Curry Leaves

½ Lime juice

1 ½ tsp Salt

15 Shallot sliced thin

1 Onion medium size sliced thin

⅓ cup Oil (half coconut oil preferred)


Make ginger garlic paste with ¾ inch ginger, 6 garlic cloves and lime juice.

Marinate chicken with ginger-garlic paste, turmeric powder, chilly powder, coriander powder, pepper powder, garam masala, curry leaves, fennel seeds, 1 tbsp dry red chilly flakes and salt.

Allow chicken to rest for at least 1 hours in refrigerator.

In a pan, heat oil and fry chicken until cooked.

Once the marination start to turn crispy, remove chicken and keep it aside.

On the same pan, with rest of oil, add chopped ginger, garlic and green chilly.

Sauté until raw smell is gone.

Add shallot and continue sauté until shallot is soft.

Then add onion and continue sautéing.

Once onion is soft, add 1 tsp dry red chilly flakes.

Continue sautéing in medium high heat until onion starts to change colour.

Add fried chicken and mix well until chicken is coated with onion.

In high heat, continue to sauté and mix chicken for 1 minute.

Chicken fry is ready to serve.


In fast up frying, fry chicken in air fry until 75% and then fry rest in oil. If so, cut oil in half when frying.




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