Chettinaad Fried Chicken

Name: Chettinaad Fried Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: 5 cloves garlic, roughly chopped; 1½ teaspoons table salt; 6 dried red chiles, stemmed and broken in half; 4 green chiles, stemmed and roughly chopped; 15 fresh curry leaves, finely shredded; 1 cup (200 ml) vegetable oil; 2 tablespoons rice flour; 1 (2-pound/1-kg) whole bone-in chicken; ½ teaspoon ground turmeric; 1-inch (2½-cm) piece fresh ginger, roughly chopped; 2 medium red onions, roughly chopped; 1 tablespoon freshly squeezed lemon juice

Spicy chicken with curry leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Chettinaad cuisine originates in the deep southern region of Tamil Nadu. It has a strong character: Freshly ground spices like pepper and chiles mingle with garlic and ginger and liberal amounts of oil. Deeply flavored with curry leaves, this fried chicken needs some marinating time, so plan ahead. And I do recommend that you adjust the spice levels to your taste.

Ingredients

Asia
India
Side dish
Starter
Spicy

Ingredients

Method