Kethel's Chicken | How to make Kethel's Chicken

By Ashel Sandeep  |  15th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Kethel's Chicken, How to make Kethel's Chicken
Kethel's Chickenby Ashel Sandeep
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

18

2

About Kethel's Chicken Recipe

I tried this dish from hotel Rahamiya which is in Kerala. The taste was so amazing that I wanted to try it myself. I tried to replicate it and this is very close to the original recipe. it is not very tough to prepare. So try it and surprise your guests with this amazing starter/side dish.

Kethel's Chicken, a deliciously finger licking recipe to treat your family and friends. This recipe of Kethel's Chicken by Ashel Sandeep will definitely help you in its preparation. The Kethel's Chicken can be prepared within 15 minutes. The time taken for cooking Kethel's Chicken is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Kethel's Chicken step by step. The detailed explanation makes Kethel's Chicken so simple and easy that even beginners can try it out. The recipe for Kethel's Chicken can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kethel's Chicken from BetterButter.

Kethel's Chicken

Ingredients to make Kethel's Chicken

  • chicken boneless - 1/2 kg (small pieces)
  • oil for Deep frying
  • salt to taste
  • juice of one lemon and zest
  • turmeric Powder - 1/4 Tsp
  • fennel seeds - 3/4 tsp
  • garlic cloves crushed nicely - 1 1/2 tbsp
  • Kashmiri chilli Powder - 2 tsp
  • chilli flakes - 2 - 3 tbsp ( according to your spice level

How to make Kethel's Chicken

  1. 1. Take a thick bottomed Kadai, dry roast the chilli flakes for 5 minutes.
  2. 2. Once it's completely cooled, add garlic cloves, fennel seeds, turmeric powder, lemon zest, lemon juice, salt and Kashmiri chilli powder into a mixie. pulse it for 20 secs.
  3. 3. Take a ziplock bag, add chicken and the masala. Nicely mix well for 5 minutes.
  4. 4. keep it in a refrigerator for minimum 4 hours.
  5. 5. Deep fry the chicken until it turns a brown colour.

My Tip:

it is important to keep the marinade min for 2-4 hours. so the masala goes in and you get the flavour. I used coconut oil. Since its a Kerala dish, you too can try with coconut oil. any oil is fine if you don't prefer coconut oil. you can even roast red chillies and grind it. if you are finding hard to get chilli flakes.

Reviews for Kethel's Chicken (2)

Tultul Sengupta2 years ago

very nice. l must try this recepi.
Reply
Ashel Sandeep
5 months ago
thx

Andrea Srivastava2 years ago

Nice chicken snack!
Reply
Ashel Sandeep
5 months ago
yes indeed

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