Payyoli chicken fry

Kashmiri chilly powder ( boil red chilly for 1hr  and grind.)

Ginger paste

Turmeric powder

Salt to taste

Vinegar

Chicken masala 

Coconut powder after taking milk (thenga peera) 

Curry leaves

Green Chilly

1. Mix chicken with quarter part ginger paste, vinegar, salt and keep aside for 15 min.

2. Make a paste with chilly Kashmiri chilly powder ( boil red chilly for 1hr  and grind.), turmeric powder, ginger paste, vinegar, salt and chicken masala and keep aside for 15 min.

3. Cover chicken (1) with the 2nd paste and fried in coconut oil. fry under medium flame  until chicken pieces takes up the flavour of chilly and ginger

4. When fry is ready  coconut powder mixed with second mixture and green chilly and curry leaves and fry for 2 min. 

5. Garnish and serve