Chettinaad Fried Chicken

Ingredients list for Chettinaad Fried Chicken

• 800 grams Chicken
• 2 medium Onions
• 1 inch piece Ginger
• 4-6 cloves Garlic
• 4 Green chillies
• 4-6 Whole dry red chillies
• 10-12 Curry leaves
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Lemon juice
• 2 tablespoons Rice flour
• to taste Salt
• for shallow frying Oil

Method

1. Clean, wash and slit chicken through the backbone and the breast, into two equal halves.
2. Make three to four half-inch deep cuts on breast and leg pieces. Peel, wash and roughly chop onion, ginger, garlic.
3. Remove stems, wash and roughly chop green chillies. Remove stems of red chillies and grind to a smooth paste along with onion, ginger, garlic and green chillies, adding a little water if required.
4. Wash, drain and finely shred curry leaves. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.
5. Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.
6. Mix in shredded curry leaves into the chicken. Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior.
7. Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.
8. Sprinkle a little water, if the chicken starts drying. The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.

Nutrition Info