Chettinadu Chicken Fry

CHETTINADU CHICKEN VARUVAL: Ingredients: For marinating: Fresh curd-8 tbsp Ginger paste- 2 tsp Garlic paste- 2 tsp Pepper powder- 1 ½ tbsp [coarsely ground] Lime juice- 2 tsp Cumin powder- 1 tsp Fennel powder- 2 tsp Turmeric powder- 1 tsp Chilli powder- 1 tbsp Coriander powder- 1 tsp Chicken pieces-1 ½ kilos Other ingredients: Oil- 8 tbsp Chopped onion- 2 cups Garlic paste- 2 tsp Crushed tomatoes- 1 ½ cups Coriander leaves- a handful Curry leaves- 2 springs Red chillies-5 Sliced onions- ¼ cup Coarse pepper powder- 1tbsp Salt to taste Procedure:

Marinade the chicken with all the ingredients for marinating for 2 hours. In a big kadai, pour 6 tbsp oil. Add the chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add the crushed tomatoes and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and cover with a lid and cook under medium fire. When the chicken is cooked and the gravy is thickened, open the kadai and add the chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry the red chillies, curry leaves, sliced onions and the coarse pepper powder. Pour this on the chicken and cook for a few minutes.