Chicken Chettinad:

Chicken Fry. Chicken Chettinad Fry. Country Chicken Fry. Country-Chicken in Authentic Chettinad Style Fry. Pepper Chicken. Country Style – Chicken Fry. Country Chicken Podimass. Milagu Kozhi Varuval. Koti Miriyalu Sukka.


Ingredients:

Country Chicken – Boneless, 500 grams
Garlic 15-20 cloves – semi crushed
Curry leaves 1 cup
Whole black pepper ½ spoon
Cumin seeds 1 spoon
Cashew nuts 10 numbers
Salt
Turmeric powder ½ spoon + ½ spoon
Chili powder ½ spoon
Sesame oil 1 cup

To be Powdered each Separately without Toasting them:

Coriander seeds 1 spoon
Whole black pepper 2-3 spoons
Cumin seeds powder 1 spoon
Fennel seeds powder.

For Garnishing:

Crisply fried curry leaves – 1 bowl full.

Method:

Wash and clean country chicken. Add ½ spoon of turmeric powder to it. Allow it to stand for 20-30 minutes. Then wash them again in running water. Held in a colander, strain them without any water. Set aside.

Heat oil in a heavy bottomed skillet. Add whole pepper and cumin seeds to it. Wait until it pops and splutter.

Now add semi-crushed garlic to this. Fry them till fragrant. Further add cashew nuts and fry them till golden color.

Followed by, add curry leaves and fry them till crisp.

Now add salt, turmeric, chili powder and coriander seeds powder to this. Fry them in oil for few seconds.

Stir-in washed chicken tot his now. Fry them real good…..maybe till it turns opaque.

Then add 1-2 cups of water…..cover and cook for 20 minutes over medium heat.

When the chicken is done. Remove the lid and cook over medium heat….until all water evaporates.

Then add pepper, cumin and fennel seeds powder. Fry them real good until fragrant. Maybe till oil shows up on sides.

Remove from stove and garnish with crisply fried curry leaves.

Serve warm along with any South-Indian Meals. Its simply superb…when served along with Dosa or plain ‘Rasam Rice’.

Variation:

One can try this with bone-in, skin-on country chicken too.

And instead of frying cashew nuts in the first place….one can fry them separately and garnish them too.