Chicken Chettinad Fry

Ingredients

• - 500g country chicken
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Toast coconut: Dry roast 3 tbsp fresh grated coconut until golden brown. Set aside.
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. Add marinated chicken: Add chicken to the fried shallots. Toss on high heat 8-10 minutes until chicken changes colour completely.
6. Add Chettinad masala powder: Add the dry spice powder. Toss and fry on medium heat 4-5 minutes.
7. Add toasted coconut: Add the golden roasted coconut. Toss and fry 3 minutes.
8. Cook dry: Continue frying on medium heat 10-15 minutes until chicken is fully cooked and masala clings as a dark coating.
9. Add curry leaves: Toss in a sprig of curry leaves. Fry 1 minute until aromatic.
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.