Description

Karaikudi Chicken Fry is a quintessential Chettinad dish known for its bold flavors and aromatic spices. This dry chicken preparation is a true representation of South Indian cuisine, offering a delightful kick with every bite. It's perfect as a starter or a side dish.

Ingredients

For Marinating the Chicken

• 1 kg Chicken (bone-in, cut into medium pieces)
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Ginger-Garlic Paste (freshly made)
• 1 tablespoon Lemon Juice
• Salt (to taste)

For the Freshly Ground Masala

• 2 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1 tablespoon Fennel Seeds
• 1.5 tablespoons Black Peppercorns (adjust to spice preference)
• 8-10 Dry Red Chillies (variety like Guntur or Byadagi for color and heat, adjust to spice preference)
• 4 Cardamom (green)
• 6 Cloves
• 1 inch Cinnamon Stick
• 1 sprig Curry Leaves

For the Fry

• 3-4 tablespoons Sesame Oil (Gingelly Oil) (traditional and recommended)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fennel Seeds
• 2 sprigs Curry Leaves
• 2 medium Onion (finely chopped)
• 2-3 Green Chillies (slit, adjust to spice preference)
• 1 tablespoon Ginger-Garlic Paste
• 1 medium Tomato (finely chopped (optional, adds a little tang))
• 1/2 cup Water (or as needed to cook the chicken)
• Salt (to taste)
• Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Marinate the chicken: In a large bowl, combine the chicken pieces with turmeric powder, ginger-garlic paste, lemon juice, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or ideally for a few hours in the refrigerator.
2. Prepare the fresh masala: In a dry pan, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chillies, cardamom, cloves, and cinnamon stick over medium heat until fragrant. Add the curry leaves towards the end and roast for a few seconds. Let the mixture cool completely.
3. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.
4. Heat sesame oil in a heavy-bottomed pan or Kadai over medium heat. Add mustard seeds and fennel seeds. Let them splutter.
5. Add curry leaves and green chillies. Sauté for a few seconds until fragrant.
6. Add the finely chopped onions and sauté until they turn golden brown.
7. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
8. If using, add the chopped tomatoes and cook until they become soft and mushy.
9. Add the marinated chicken to the pan and mix well to coat it with the onion mixture.
10. Cook the chicken for 5-7 minutes, stirring occasionally, until it changes color.
11. Add the freshly ground masala powder and salt to taste. Mix everything thoroughly.
12. Add about 1/2 cup of water, cover the pan, and cook on low heat until the chicken is cooked through and tender. This will take about 20-30 minutes, depending on the size of the chicken pieces. Stir occasionally to prevent sticking.
13. Once the chicken is cooked and most of the water has evaporated, remove the lid and cook on medium-high heat, stirring constantly, until the chicken is well-fried and the masala coats the chicken pieces evenly. This is where the 'fry' aspect comes in, achieving a drier consistency.
14. Garnish with fresh coriander leaves.
15. Serve hot as a starter or with your favorite South Indian meal.