Chettinaad Fried Chicken
Ingredients
Chicken: 1 medium (800gms) Onion: 2 medium Ginger: I piece Garlic: 4-6 cloves Red Chillies whole: 4-6 Green chillies:4 Curry leaves: 10-12 Turmeric Powder: half tsp Lemon Juice: I tbsp Rice Flour: 2 tbsp Salt: to taste Oil: to shallow fry
Method of preparation
1) Clean, wash and 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.
2) Peel, wash and rough chop onion, ginger, garlic and grind to a smooth paste along with green and red chillies, adding a little water if required. Wash, drain and finely shred curry leaves.
3) Blend turmeric powder, lemon juice, curry leaves and rice flour into the masala paste and mix in salt to taste.
4) Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two or three hours, preferably in the refrigerator.
5) Heat oil in shallow pan, add marinated chicken and sauté for two minutes on both sides to seal the exterior.
6) Reduce heat to minimum, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade, if any or with oil. Sprinkle a little water, if the chicken starts drying.
7) The last few minutes of the cooking should be done on high heat, so that the surface of the chicken is crisp and golden brown.
8) Cut into smaller pieces and serve hot.
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