Name: Kozhi Vartha Kari (Tamil fried chicken)
Yield: Serves 4
Cuisine: Indian
Ingredients: 30 black peppercorns, crushed; 2 tablespoons chopped fresh cilantro; 6 to 8 cloves garlic; 1 tablespoon tamarind pulp; 1 teaspoon garam masala (spice mix); 2 medium tomatoes, finely chopped; 2 teaspoons ground coriander; 12 to 15 fresh curry leaves; 2 medium red onions, chopped; 5 tablespoons vegetable oil; 2-inch (5-cm) piece fresh ginger; 2 dried red chiles, stemmed; 1 (1¾-pound/800-gram) chicken, cut into 12 pieces; 2 teaspoons table salt; 1 teaspoon ground turmeric; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon red chile powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Here the chicken is evenly coated with a glaze that is sour, peppery, and infused with the aroma of curry leaves. Serve it with rice and sambhar and maybe a small salad on the side.

Ingredients

2 dried red chiles, stemmed
2-inch (5-cm) piece fresh ginger

Method

Put the chiles, ginger, and garlic in a spice grinder and grind to a smooth paste. Transfer to a large bowl. Add the chile powder, lemon juice, turmeric, and 1 teaspoon of the salt, and stir. Add the chicken and stir to coat. Cover the bowl with plastic wrap and put in the refrig