CHETTINADU CHICKEN VARUVAL

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.