Crispy Chettinad chicken in south Indian style
Cooking Time: 30-40 minutes
Servings: 4 Preparation Time: 2-4 hours
Ingredients
• Chicken,whole 1 whole pods
• Onion ,roughly chopped 2 medium
• Ginger,roughly chopped 1 inches
• Garlic,roughly chopped 4-6 clove
• Green chilli,roughly chopped 4
• Dried red chillies 4-6
• Turmeric powder 1/2 teaspoon
• Lemon juice 1 tablespoon
• Rice flour 2 tablespoons
• Salt to taste
• Curry leaves,finely shredded 10-12
• Oil for shallow frying
Method
Split the chicken through the backbone and the breast, into two equal halves. Make three or four half-inch deep cuts on the breast and leg pieces.Grind the onions, ginger, garlic, green chillies and red chillies with a little water to a smooth paste. Mix the turmeric powder, lemon juice, rice flour and salt into the masala paste. Coat the chicken liberally with the paste and leave to marinate for two or three hours, preferably in a refrigerator. Mix the shredded curry leaves into the chicken. Heat the oil in a kadai; add the marinated chicken and sauté over high heat for two minutes on both sides to seal the juices.
Lower 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 out. Cook over high heat for the last few minutes, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.