PREPARATION

1. In a bowl, add 125 grams fresh cream, 1 tablespoon lemon juice and mix it well.
2. Rest it for 6 - 8 hours.
3. Take a pan, add 10 black peppercorns, 4 pods cloves, 4 pods green cardamom, 1 teaspoon coriander seeds and dry roast until it turns golden brown in color.
4. Transfer this into a blender and blend it into a fine powder.
5. In a mixing bowl, add 100 milliliters buttermilk, prepared sour cream, 60 grams onion paste, 1 tablespoon ginger paste, 1 tablespoon garlic paste, blended mixture, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 tablespoon garam masala and mix it well.
6. Add 1 kilogram chicken and mix it well.
7. Refrigerate for 2 hours.
8. In a mixing bowl, add 120 grams all purpose flour, 30 grams corn flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 tablespoon garlic powder, 1 tablespoon chaat masala and mix it well.
9. Add the chicken in it and coat it well.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.
12. Serve hot.

Payyoli Chicken Fry

Servings - 2 - 3

INGREDIENTS
Water - 350 milliliters
Dry red chili - 12 grams
Coconut - 80 grams
Prepared red chili paste - 2 teaspoons
Salt - 1/4 teaspoon
Chicken - 950 grams
Ginger garlic paste - 1 1/2 tablespoons
Lemon juice - 1 tablespoon
Turmeric - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Salt - 1 teaspoon
Coconut oil - for frying
Coconut oil - 1 teaspoon
Curry leaves - 10 - 12
Green chili - 2 - 3
Coconut oil - 2 tablespoons