Chicken Chettinad Fry

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, juice of 1 lemon and salt. Marinate 2 hours.

2. 2

   Make Chettinad dry masala: Dry roast 1 tsp peppercorns, 1 tsp fennel seeds, 2 cloves, 1 cinnamon piece and 2 dried red chillies. Grind fine.

3. 3

   Toast coconut: Dry roast 3 tbsp fresh grated coconut until golden brown. Set aside.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 1 cup sliced shallots and fry on medium-high heat 10 minutes until very dark golden.

5. 5

   Add marinated chicken: Add chicken to the fried shallots. Toss on high heat 8-10 minutes until chicken changes colour completely.

6. 6

   Add Chettinad masala powder: Add the dry spice powder. Toss and fry on medium heat 4-5 minutes.

7. 7

   Add toasted coconut: Add the golden roasted coconut. Toss and fry 3 minutes.

8. 8

   Cook dry: Continue frying on medium heat 10-15 minutes until chicken is fully cooked and masala clings as a dark coating.

9. 9

   Add curry leaves: Toss in a sprig of curry leaves. Fry 1 minute until aromatic.

10. 10

    Serve: Garnish with sliced raw onion and lemon. Chicken Chettinad fry should be dark, dry and coated with aromatic spices. Serve with rice or parotta.