Chicken Fry(Irachi varuthadu)


Chicken fry: This recipe here is an unconventional style of making chicken fry. Usually in Kerala, chicken fry is deep fried. However, in my home, mom used to always cook the chicken separately and then, roast/shallow fry the chicken later. I have always found that tastier than the deep fried chicken. Also, the chicken is more softer when you cook it this way. And you don’t feel guilty of eating deep fried stuff. The same is the case with fish fry. We always shallow fry the fish instead of deep frying it.

Now, this chicken fry or chicken roast(if that’s how you would want to call this dish 🙂 ), isn’t very common preparation style. However, by far, this is the best chicken fry I have had 🙂 And it isn’t too much of masala or spices that gives it the flavor, but simple things like the onion paste used for marination and the mint leaves that gives it a different and distinct taste. I have been able to impress every guest to whom I have served this chicken fry and I have been asked for the recipe immediately 😉 So this is a tried and tested recipe, with 100% guarantee of being liked by everyone 🙂



Chicken(with bone) – 750 gms
Onion – 1 nos, sliced
Green chilli – 2-3 nos, slit
Garam masala – 1/4 tsp
Coriander leaves – 10 strands, chopped
Mint leaves – 4 strands, chopped
Salt – to taste(apprx. 1/4-1/2 tsp)
Oil – 3 tbsp

For marination:-
Ginger garlic paste – 1 tsp
Garam masala – 1/4 tsp
Onion – 1/2 no, grind to paste
Red chilli powder – 1.5-2 tsp
Turmeric powder – 1/4 tsp
Coriander powder(optional) – 1/2 tsp
Salt – to taste(apprx. 1 tsp)


1. Wash and clean the chicken and cut into medium sized pieces. Marinate the chicken with the ingredients mentioned under ‘For Marination’ section. Keep aside for 30 mins or so.
2. Transfer the marinated chicken into a saucepan(I used an aluminium vessel with lid) and in medium flame, cook it covered. The chicken will leave some water by itself. So keep checking and add water little by little if needed. Occasionally stir the chicken pieces and make sure the chicken doesn’t stick to the vessel.
Note: The good part about this style of cooking chicken is that you don’t need to use much oil for frying the chicken and also, the steaming of chicken will make it much softer and juicier.
3. Once the chicken is well cooked, remove from flame and keep aside.
4. Meanwhile, heat oil in a pan and fry sliced onions in medium high flame. Also add the green chillies and salt.
5. Once the onions turn brown and start to become slightly crisp, add in the cooked chicken and garam masala and stir well so that onions are spread over evenly on the chicken pieces. Fry the pieces till chicken starts to brown and roasted.
6. Add the chopped mint leaves and coriander leaves and saute. Continue to fry and saute the chicken pieces till the chicken surfaces are fried and roasted to your liking.

Serve as appetizer or even as a side dish with rice varieties 🙂

Malabari Chicken Roast

Presenting: Malabari Chicken Roast
Courtesy: Raji Rajendran


As part of my ‘Something New’ challenge, and this being the last of the 5 I had promised, I am posting a recipe that I owe to my best friend. She had passed on this recipe to me few days back. And I thought this is the perfect time to try it out.

Raji comes from the southern part of Kerala, same place DD hails from. And I found it funny that she gave me a recipe for ‘Malabari’ Chicken Roast, considering the fact that I come from this region called ‘Malabar’!!! LOL 😀 Well, I am glad, preparation of food in each home is no more restricted to their own regions or even country. After all, food is the most ideal thing that can break the limits of boundaries and bring a touch of other cultures into our lives.

Having said that, it would have been wonderful if I had got Raji to make it for me and my job would be to just enjoy the dish. I know she is an absolutely wonderful cook herself. But now that I had to make the dish myself, I thought of giving the feedback of the dish too. The spices used in this dish reminded me of the spices I use for making my palakkadan sambar. So I was little skeptical initially. But to my surprise and a pleasant one, this dish turned out to be super tasty. Me and DD really enjoyed this new chicken roast. It would go very well with Ari Pathiri also. Thanks for sharing the recipe, Raji 🙂



Boneless chicken – 1/4 kg
Onion – 1 medium sized
Shallots – 6 nos
Tomato – 1.5 nos
Shredded coconut – 125 gm(about half the chicken’s quantity)
Green chilli – 1 nos
Garlic – 6-7 pods
Ginger – 1 inch piece
Curry leaves – 2-3 strands
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Coriander powder – 2.5 tbsp
Chilli powder – 2.5 tsp
Turmeric powder – a pinch
Garam masala powder – 1.5 tbsp
Coconut oil – 10 tbsp
Salt – as per taste


1. In a wok heat 2 tbsp oil. Add the coriander and chilli powders and sauté until the raw smell goes of.
2. Take half of the sautéed spice and marinate the chicken(cut into small pieces) with it and set aside for 15 to 20 mins.
3. Heat the remaining oil in a wok and add the mustard seeds. After they splutter, add the fenugreek seeds and fry until medium brown.
4. Add finely chopped ginger, garlic and green chilli to the oil. After the raw flavour goes away, add chopped onions, chopped shallots and half the curry leaves. Keep on medium flame and sauté the onion until they start browning slightly.
5. Add chopped tomatoes and cook till they melt and form a paste. Add the remaining sautéed coriander and chilli powder to the paste.
6. Add the turmeric powder and garam masala and sauté for about 5 minutes.
7. Now add salt and the marinated chicken.
8. Cover the wok with a lid and keep it on low heat until the chicken is properly cooked.
9. In a pan, fry the coconut and remaining curry leaves until the coconut is of a medium brown colour.
10. Add the fried coconut to the chicken and mix well. Keep this on a low heat without the lid for another 5 minutes.

Can be served with rice or chappatis