Chettinad Chicken Varuval / Fry

Ingredients:

Chicken - 1lb (1/2 kg)

Onions - 3/4 medium size (finely chopped)

Ginger & Garlic paste -1 Tsp.

Curd - 3 Tsp.

Chilly powder -1 Tsp.

Black pepper powder -1/2 Tsp.

Coriander powder -1 Tsp.

Turmeric powder -1/4 Tsp.

Cumin powder -1/2 Tsp.

Curry leaves -1 sprig

Oil -3Tsp.

Salt to taste

Coriander leaves chopped for garnishing

Seasonings:

Fennel seeds -1/4 Tsp.Cinnamon - 1" stickCloves- 3 Nos.Bay leaf - 1 Nos.

Marination:
Marinate chicken with curd, little turmeric, chilly powder and salt for about 1 hour (keep it in refrigerator)

Method:

• Heat oil in kadai/pan add all the seasonings, curry leaves.
• Add onions, ginger & garlic paste and saute till golden (see that it doesn't stick to the pan).
• Now add the marinated chicken to it and add all the dry masala (powder).
• Close the lid and cook till tender. Do not add water, chicken itself will ooze out some water.
• After chicken is cooked open the lid and fry until it loses all the moisture and becomes dry.
• Garnish with chopped coriander leaves.
• Serve it with rice, dosa and chappathi.