Chettinadu Chicken Fry - செட்டினாடு சிக்கன் வருவல்

Ingredients:

• Chicken 300 gm
• Onion 2
• Tomato 1 [optional]
• Ginger Garlic paste 1 1/2 tsp
• Turmeric 1 tsp
• Salt
• Red chilli powder 2 tsp
• Green chilli 3

For Chettinadu Masala:

• Corriander Seeds 2tbl
• Whole Red chilli 15
• Aniseed 1 tsp
• Cinnamon 5 inch
• Cloves 4
• Cardamom 4
• Cumin Seeds 1 tsp
• Whole Pepper 1 tsp
• Fenugreek 1/2 tsp
• Seaweeds (Kadal Paasi) - 2 tsp
• Mace 2

Method:

Masala Powder:

• Heat a heavy skillet on a medium flame and gently roast all the grind together ingredients,till they turn a few shades darker.
• Stir occationally.Do not speed up the process by turning up the heat as the spices will burn on outside and remains raw on inside.
• When the spices are roasted turn off the flame and let it cool.
• Grind them to a fine powder.
• Store it in a air-tight container.Can be used for 3-4 months.

Chicken Fry:

• Clean the chicken and cut into small even pieces.
• Finely chop the onion,tomato,green chillies.
• Heat the Kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and then add the chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till raw smell leaves and then add the green chillies.
• Add the chopped tomato[optional], salt,turmeric and fry till the tomato becomes soft.
• Add 2tsp of Chettinadu masal powder and fry for a while.
• Add the cut chicken pieces and fry till the color of the chicken changes.
• Add 1/4 of cup water and cook by covering the kadai.
• Stir occationally.Once the chicken is well cooked remove the kadai lid.
• Stir - fry till the chicken gets roasted.[If needed add another tbl of oil]
• Garnish with choped corrinader leaves or Fried cashewnuts.