Kundapuri Chicken Fry

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, lemon juice, ginger-garlic paste, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Kundapuri Masala

   • Heat a heavy-bottomed pan over low-medium heat. Dry roast the Byadagi red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds for 2-3 minutes until they become aromatic. Be careful not to burn them.
   • Add the grated coconut to the pan. Continue to roast on low heat, stirring continuously for 5-7 minutes, until the coconut turns a deep golden brown.
   • Remove the mixture from the pan and allow it to cool completely.
   • Once cooled, transfer the roasted ingredients to a grinder and blend into a coarse powder without adding any water. Set aside.
3. 3

   Cook the Chicken

   • In the same pan or a kadai, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and sliced onions. Sauté for 8-10 minutes until the onions are soft and golden brown.
   • Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring occasionally, until it's lightly browned on all sides.
   • Reduce the heat to low, add 1/4 cup of water, cover the pan, and let the chicken cook for 15-20 minutes, or until it is tender and fully cooked. Stir once or twice in between to prevent sticking.
4. 4

   Finish the Dish

   • Once the chicken is cooked and most of the water has evaporated, add the ground Kundapuri masala, tamarind paste, jaggery (if using), and the remaining 1 tsp of salt.
   • Mix everything thoroughly, ensuring the masala coats the chicken pieces evenly.
   • Continue to cook on medium heat for another 5-7 minutes, stirring frequently, until the raw smell of the masala disappears, the mixture becomes dry, and oil begins to separate at the edges.
   • Garnish with freshly chopped coriander leaves. Serve hot.