Trivandrum Chicken Fry

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Chicken - 1 kg

for step 1:

Shallots - 3 or 4 grated

Lime juice - 2 tbsp

Fresh ginger garlic paste - 2 tbsp each

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Kashmiri Chilly pdr - 3 tbsp

Salt to taste

for step 2:

Dry chilly flakes - 3 tbsp (adjust to spice tolerance)

Fennel seeds - 1 to 2 tbsp

Curry leaves - 2 sprigs

All purpose flour - 2 tbsp


Oil as required

Shallots - 4 chopped

Green chilly - 2 sliced

Curry leaves - 2 sprigs

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