Madurai Chicken Fry

Method

1. 1

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

2. 2

   Make coarse masala paste: Grind 5 garlic cloves, 1-inch ginger, 4 dried red chillies and 1 tsp fennel seeds to a coarse paste.

3. 3

   Fry shallots: Heat 4 tbsp sesame oil. Add 1 cup sliced shallots and fry on medium-high heat 8-10 minutes until very dark golden.

4. 4

   Add ground masala: Add the coarse garlic-chilli paste and fry 3 minutes.

5. 5

   Add marinated chicken: Add chicken pieces and fry on high heat 8-10 minutes, tossing frequently to sear all sides.

6. 6

   Cook dry: Do not add water — Madurai chicken fry is a dry dish. Cook on medium heat 15-18 minutes until fully cooked.

7. 7

   Char the edges: Increase heat to high for the last 3 minutes to get slightly charred caramelised edges.

8. 8

   Add tempering: Push chicken aside. Add 1 tsp mustard seeds and curry leaves to the pan. Toss everything together.

9. 9

   Check doneness: Chicken should be completely cooked through and dark with a dry coating.

10. 10

    Serve: Garnish with sliced raw onion rings and lemon wedges. Madurai chicken fry should be dark, dry and intensely flavoured.