Chettinad Chicken Fry

I was craving for something very spicy yesterday & thought if making Chettinad Chicken fry. This is my version & may not be the authentic one. But this is super delicious finger licking good. I had this with steamed rice in the afternoon & dry Rotis at night. Lets get cooking it now...

Ingredients:
3/4 Kg Chicken
1 Tomato chopped
1 Onion Chopped
1/2 Tsp Tamarind paste
1/4 Tsp Turmeric powder
1 Tsp Fennel seeds
2 Tbsp desiccated coconut
1/2 cup of water
1 Tbsp Oil
2 Tbsp Ghee
Handful of curry leaf
Coriander leaf for garnish
salt as per taste

For the Masala
1 Tbsp Fennel seeds
6 to 8 Red dried chili
2 Tbsp whole Black pepper
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
1 Inch Cinnamon
3 Cloves
4 Cardamom
1 bay leaf
1/2 onions chopped
1 Tbsp Garlic Chopped
1 Tbsp Ginger chopped

Method:

1. Dry roast all the ingredients in the Masala list, except onions & ginger garlic & keep aside.
2. Now in a Pan add oil, fry onion, ginger & garlic till its translucent. Now grind the dry roasted spices along with onion & ginger garlic to a smooth paste.
3. In the Pan add Ghee fry fennel seeds, onion, tomatoes add the Masala paste, salt, tamarind paste & fry for 2 to 3 minutes.
4. Add chicken into this & fry it well with this Masala for 5 to 8 minutes. when this gets a little dry, add the water, desiccated coconut & cook this on medium heat for about 8 to 10 minutes till the chicken is dry. Garnish this with fresh Curry leaves & coriander leaves.

Note:

• You can actually marinate the chicken with the Masala for more time to make it more flavorful. Since I don't plan in advance what to cook, I mostly don't marinate.
• If you want it gravy you can add more water.
• Some people fry the curry leaves in oil & add. But  I like to garnish my dish with fresh curry leaves as it adds more flavor to the dish.
• Fennel seeds & black pepper is the main ingredient in this dish.

Happy cooking & eating:)