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Mangalorean Chicken Fry

4 chicken thighs, skinless if possible
About 1 - 2 tbsp oil for shallow frying
Lemon wedges to serve


½ tsp hot chilly powder (you do need it for the best flavour, but do adjust according to taste)

2 garlic cloves, grated into a paste
1 inch piece of ginger, grated into a paste
1 - 2 tsps salt or to taste
½ tsp pepper
½ tsp garam masala
1 tbsp paprika (optional)
Juice of one large lemon (around 4 - 5 tbsp)


Whisk together the ingredients for the marinade. Taste, then adjust the seasoning to your taste, if required.

Marinate the chicken pieces, rubbing the marinade in with your fingers. Refrigerate at least 4 - 6 hours, even better, overnight for the maximum flavour.

When you are ready to cook the chicken, heat the oil in a heavy pan, and add the chicken pieces. Fry on a medium high heat, turning frequently for about 12 - 14 minutes, depending on the thickness of the chicken pieces, until they are cooked all the way through. A little charring adds to the flavour. Be careful though, it does splatter quite a lot.

Drain on kitchen paper, and serve hot with lemon wedges and some
mint chutney, if desired.

You can barbeque the chicken instead of frying it. Brush the chicken with a little oil before grilling for between 10 - 15 minutes, again turning frequently. Baking or grilling in an oven is also possible, follow the same instructions as the BBQ.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise