Karuveppilai Chicken Fry | Rohit Behera

Karuveppilai Podi or Curry Leaf Powder is a dry, herby, spiced powder that has been roasted and ground with lentils and spices like dried red chilies, black pepper, asafoetida and salt. While visiting Chennai, I stumbled upon a street vendor frying up the most aromatic chicken I’d ever smelled. One bite stuck with me – crispy, fiery, unforgettable. I knew I had to recreate it somehow. Back in my kitchen, I experimented until I landed on this version: a spicy chicken fry with all of the bold flavors that reminded me of that perfect street-side experience.

Karuveppilai Chicken Fry

Method:

1. Marination:
   In a mixing bowl, add the chicken pieces, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, kitchen king masala powder, lemon juice, and salt. Mix well until all the pieces are evenly coated. Cover and let it marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).
   
2. Preparation for Frying:
   Lightly coat the marinated chicken in gram flour and corn flour for extra crunch.
   Heat oil in a deep pan or kadhai over medium-high heat.
3. Frying:
   Carefully add the chicken pieces to the hot oil in small batches to avoid overcrowding. Fry until the chicken turns golden brown and is cooked through (about 8-10 minutes per batch). Remove the fried chicken and place it on a paper towel to drain excess oil.
4. For A Flavour Boost:
   In the same pan, fry curry leaves until crisp. Toss them over the fried chicken for added aroma and garnish.

For Garnish:

• Masala Aioli:
  Take 1 cup of mayonnaise. Add 2 tsp chili powder, 1 tsp chaat masala, and 1 tsp cumin powder.
• Pickled Onions:
  Red shallots: 100 grams 
  White vinegar (or apple cider vinegar): 60ml
  Water: 60ml
  Sugar: 1 tsp
  Salt: ½ tsp
  Beetroot: 1, diced (For that lovely red colour!)
• Banana Chips:
  Fry thinly sliced raw bananas, then sprinkle with salt or chaat masala

Rohit Kumar Behera is a California-based Chef De Cuisine known for his modern Indian fusion cuisine. Originally from Odisha, India, he blends heritage flavors with global techniques, crafting dishes inspired by street food, spiritual journeys, and regional ingredients. He currently leads the kitchen at Jaks Indian Restaurant, Santa Clara (California).

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}