CHETTINADU CHICKEN VARUVAL

Add 8tbsp fresh curd, 2sp ginger paste, 2sp garlic paste, 1 1/2 tbsp pepper powder[coarsely ground], 2sp lime juice, 1sp cumin powder, 2sp fennel seed powder, 1sp turmeric powder, 1sp coriander powder and 1tbsp chilli powder to 1 1/2 kg chicken pieces, mix well and marinate them for 2 hours. In a big kadai, pour 6 tbsp oil. Add 6 finely chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add 4 big tomatoes [finely chopped] and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and enough salt. Mix well. Cover with a lid and cook under medium fire. When the chicken is cooked and the gravy is thickened, add some chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry 5 red chillies, 1/4 cup curry leaves and 1tbsp coarse pepper powder for a few seconds. Pour this on the chicken. Cook for a few minutes.