RECIPE: KRICKET'S KERALAN FRIED CHICKEN

This fried chicken dish came about almost by accident and has become one of the most popular dishes on Kricket's menu. 

INGREDIENTS

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Mayonnaise

- 700ml vegetable oil handful of fresh curry leaves

- 1 tbsp dried Kashmiri red chillies

- 1 tbsp ground turmeric

-1 tbsp mustard seeds

- 2 egg yolks

- Lemon juice

- Salt - to taste

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Pickled Mooli

- 50/50 mix white wine vinegar

- Pinch of caster sugar

-1 cinnamon stick

- 4 cloves

- 2 fresh Indian bay leaves

- ½ Mooli - thinly sliced

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Chicken Marinade

- 4 skinless + boneless chicken thighs

- 4 tbsp Greek yogurt

- 2 tbsp butter milk

- 1 tbsp dried Kashmiri red chilli

- 1 tbsp ground turmeric

- 3 green chillies

- 1 bunch finely chopped coriander stems

- Salt to taste

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Seasoned Flour

- 100g plain flour 100g cornflour

- 1 tbsp dried Kashmiri red chilli

- 1 tbsp ground turmeric

- 1 litre vegetable oil, for deep-frying

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