Entree: India – Chettinad – கரைக்குடி சிக்கன் ஃப்ரை ➤ Karaikudi Chicken Fry (Spicy Chettinad pan-fried chicken pieces cooked in a roasted spice masala with curry leaves)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces, skin on if available (about 4–6 pieces)
- 1 large onion, thinly sliced
- 2 tbsp (30 g) ginger-garlic paste
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tbsp (15 ml) ghee or additional oil
- 8 dried red chilies (adjust to taste), toasted
- 2 tsp (4 g) coriander seeds, dry roasted
- 1 tsp (2 g) fennel seeds, dry roasted
- 1 tsp (2 g) black peppercorns, toasted
- 1/2 tsp (1 g) cumin seeds, toasted
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (3 g) Kashmiri chili powder or mild red chili powder
- 1 tsp (3 g) coriander powder
- 1/2 tsp (2 g) garam masala
- 2 tbsp (30 ml) plain yogurt (optional, for slight tang)
- 1 tbsp (15 ml) lemon juice
- 1 sprig fresh curry leaves (about 20 leaves)
- 1–2 green chilies, slit (optional)
- 1 tsp (5 g) salt or to taste
- 1 tbsp (15 ml) water as needed to adjust paste
- Fresh cilantro for garnish

Instructions

1. Step 1: Dry-roast the dried red chilies, coriander seeds, fennel seeds, black peppercorns, and cumin seeds in a skillet over medium heat until aromatic, about 1–2 minutes. Cool slightly and grind or blitz to a coarse powder in a spice grinder or mortar and pestle.
2. Step 2: Mix the roasted spice powder with turmeric, Kashmiri chili powder, coriander powder, garam masala, ginger-garlic paste, yogurt (if using), lemon juice, and 1 tbsp (15 ml) water to form a thick paste. Adjust salt.
3. Step 3: Pat the chicken pieces dry, make 2–3 shallow slashes in each piece, and rub the spice paste thoroughly over and into the slashes. Marinate at least 30 minutes or up to 4 hours in the refrigerator.
4. Step 4: Heat 3 tbsp (45 ml) vegetable oil and 1 tbsp (15 ml) ghee in a wide heavy skillet over medium-high heat. Add sliced onion and sauté until golden brown and caramelized, 8–10 minutes.
5. Step 5: Increase heat to medium-high, add the marinated chicken pieces, sear on all sides until browned, about 3–4 minutes per side. Add slit green chilies and curry leaves and continue cooking, stirring, so the spices do not burn.
6. Step 6: Reduce heat to medium-low, cover the pan, and cook until chicken is cooked through and tender, about 12–18 minutes depending on piece size, turning occasionally. If pan becomes too dry, add 1–2 tbsp (15–30 ml) water and scrape up browned bits.
7. Step 7: Uncover, increase heat briefly to crisp the exterior for 2–3 minutes, then check seasoning and finish with lemon juice and chopped cilantro. Serve hot with steamed rice or Indian breads.