Sunday, April 22, 2007

Fried Chicken Chettinaad

This one is dedicated to all my freinds from Tamil Nadu.

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

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.