Name: Kethel Fried Chicken recipe by Fathima Shamila at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: Young Country Chicken - 500 gms; Fennel seeds - 1 tbsp; Chilli flakes - 3 tbsp; ginger garlic paste - 1 tbsp; Lemon juice - 2 tbspn; Curry leaves - 2 sprig; Coconut oil - 3 tbspn; salt as needed

ABOUT Kethel Fried Chicken RECIPE

Red chilli flakes and fennel seeds are something you could find in the masala coated around the chicken.I have shallow fried as I felt deep frying may cause the coated masala to fall of from the chicken.Shallow frying gave me perfectly masala coated chicken.

Ingredients Serving: 3

Young Country Chicken - 500 gms
Fennel seeds - 1 tbsp
Chilli flakes - 3 tbsp
ginger garlic paste - 1 tbsp
Lemon juice - 2 tbspn
Curry leaves - 2 sprig
Coconut oil - 3 tbspn
salt as needed

Instructions

Marinate the chicken with lemon juice, ginger garlic paste and salt for 30 mins.
In a pan ,dry roast the chilli flakes separately .
Dry roast fennel seeds lightly and powder it coarsely.
Cook the marinated chicken along with the ginger garlic paste, chilli flakes and crushed fennel seeds, salt in a pressure cooker for one whistle. Add very little water while cooking the chicken as the chicken remains moist.
After the pressure settles down,open the lid and check for doneness.Once done,if there is any water remaining,cook for two more minutes for the stock to dry up.
Finally, add a generous amount of virgin coconut oil and curry leaves and give a quick stir in medium heat for two more minutes.
Serve hot with rice or roti.

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