Basic Marinade (updated) & Chicken Fry

72 0comments
  • 11


Basic Marinade:

  • Garlic cloves
    : 8
  • Ginger
    : 3 x 2”
  • Shallots
    : 8
  • Green Chillies
    : 2
  • Curry leaves
    : 10
  • Peppercorns
    : 20
  • Fennel seeds
    : 3/4 teaspoon
  • Turmeric powder
    : 3/4 teaspoon
  • Chilli powder
    : 6 tablespoons
  • Salt
    : 4 -6 teaspoons
  • Vinegar
    : 1/3 cup
  • boiled and cooked water
    : 2-3 tablespoons

For the chicken fry:

  • Chicken cut into medium pieces
    : 1 kg
  • Turmeric powder
    : 1/4 teaspoon
  • Chilli powder
    : 1/2 teaspoon
  • Marinade
    : 5 tablespoons
  • Soy sauce
    : 1 tablespoon
  • Adjust salt if needed.


Hey folks, hope you all are doing good. I know vacations have started everywhere and kids are enjoying the weather and holidays. Chicken fry in any form is inviting for people of all ages. Kids, they just love them. Be it batter fried, coated and fried or simply fried with some spices or just Pepper and salt, these roosters when fried is just finger licking.

We fry the chicken in Indian way. With a bout of spices and condiments, make it as fancy as possible. I have used a basic Marinade here which is passed down in our family down the line. Modifications and improvisation has been going on since my mom took over and later by me. I had posted the recipe of the marinade a while ago in my website, the link to which is given here

This marinade as is can be used for fish fry. One of the best marinade for fish items. None of the spices stand out in this marinade. Hence this can be applied on protein, fish and seafood according to ones personal preference making it light, heavy or spicy. A subtle hint of fennel is the highlight of this marinade. I always stock it up in the fridge so that something can be whizzed up quickly and my workload gets reduced when making fish. Fish curry and fish fry is a staple of every Mallu household, so this makes my job. I hope this is a kitchen hack which will be useful for many of you.

This chicken fry is tender, juicy and crispy. The marinade along with some soy sauce make this chicken super delicious and moist inside and the spicy marinade turn this rooster into crispy outer covering. Always use medium sized chicken as this will help in getting the marinade to the core of the bird. Rest the chicken for 3 hours minimum so that all flavors are thoroughly coated on to the chicken which will also make it tender.

Once the marinade is ready, chicken cleaned, washed and drained, then the work is almost complete. This goes well with chapathis and can be accompanied with rice or ghee rice too. Kids will love this fried bird coated with colorful flavors. This can be marinated and chilled for couple of days. The more time you give fire resting, more flavorsome would the chicken become.


Grind to a fine coarse texture first. Then go on to add the spice powders


Grind further till all the condiments and spices are blended well and finally add the liquid to make this a smooth paste and to balance the flavors.


Grind to a moist thick smooth paste adjusting salt Transfer this to a sterilized jar and store it in fridge. This will stay long in fridge if made very clean and sterilized.


Wash and drain the chicken so that there is absolutely no water content. Marinate the chicken pieces well with all the ingredients given above thoroughly coating into the bird. Adjust salt after tasting. Rest for 2 hours


Deep fry in hot oil for 8-10 minutes flipping once or twice. Take out when crisp and browned


Serve with salad and bread of your choice

Happy cooking

Here is our video presentation

Your Reviews

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

The Philosophy

“Made with love, flavoured by tradition, eclectic in choice – A culinary and health journal “.