Fried Chicken Chettinaad

Ingredients

Serves 4

1. 800 gms Chicken (1 medium sized)
   
2. 2 medium sized Onions (roughly chopped)
   
3. 1 inch piece Ginger (roughly chopped)
   
4. 4-6 cloves Garlic (roughly chopped)
   
5. 4 Green chillies (roughly chopped)
   
6. 4-6 Red chillies whole
   
7. 1/2 tsp Turmeric powder
   
8. 1 tbsp Lemon juice
   
9. 2 tbsps Rice flour
   
10. Salt to taste
    
11. 10-12 Curry leaves (finely shredded)
    
12. Oil to shallow fry

  METHORD:-

• Slit chicken through the backbone and the breast, into two equal halves.
  
• Make three to four half-inch deep cuts on breast and leg pieces.
  
• Grind onion, ginger, garlic, green chillies and red chillies to a smooth paste adding a little water if required. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.
  
• Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.
  
• 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.
  
• Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.
  
• 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.