Chettinad Chicken 65

Instructions

1. 1

   Prepare the Chettinad Masala

   • In a small, dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chillies.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Remove from heat and let the spices cool completely. Once cool, grind them into a fine powder using a spice grinder or blender. Set aside.
2. 2

   Marinate the Chicken

   • In a large mixing bowl, combine the chicken pieces, curd, ginger-garlic paste, lemon juice, rice flour, cornflour, Kashmiri red chilli powder, turmeric powder, and salt.
   • Add the freshly ground Chettinad masala powder to the bowl.
   • Mix thoroughly until every piece of chicken is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2-4 hours.
3. 3

   Deep-Fry the Chicken

   • Heat oil for deep-frying in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 6-8 minutes, turning occasionally, until the chicken is deep golden brown, crispy, and cooked through.
   • Use a slotted spoon to remove the chicken from the oil and drain on a wire rack or paper towels.
4. 4

   Temper and Finish

   • In a separate small pan, heat 1 tbsp of oil over medium heat.
   • Add the chopped garlic, slit green chillies, and curry leaves. Sauté for about 1 minute until the garlic is aromatic and the curry leaves are crisp.
   • Add the fried chicken pieces to the pan and toss well for 30-60 seconds to coat them evenly with the tempering.
   • Serve immediately, garnished with onion rings and a lemon wedge.