Spicy Telangana Chicken Fry

Ingredients

• 0 as needed Salt
• 1 kg Chicken
• 9 whole Small onions
• 17.5 clove Garlic
• 2 tbsp Ginger paste (Allam paste)
• 2 tbsp Fennel seeds
• 2 tsp Lemon juice
• 2 tbsp Cornflour
• 2 whole Eggs
• 2 tsp Chilli powder
• 0.5 tsp Turmeric powder
• 4 tbsp Oil
• 0 as needed Curry leaves
• 3 whole Coriander leaves

Instructions

1. 1

   In a large bowl, combine the 1 kg chicken pieces with 1.5 tsp salt, 2 tbsp ginger paste, juice from 2 lemons, 2 tbsp cornflour, 2 whole eggs, 2 tsp chilli powder, and 0.5 tsp turmeric powder. Mix thoroughly to coat all chicken pieces. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

2. 2

   While the chicken marinates, prepare the onion-garlic paste. Grind the 9 whole small onions and 18 cloves garlic into a coarse paste using a mortar and pestle or a small blender, adding a splash of water if needed to aid grinding.

3. 3

   Heat 4 tbsp oil in a large pan or kadai over medium-high heat. Once the oil is hot, add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 5-7 minutes per batch. Remove the fried chicken pieces and set them aside on a plate lined with paper towels to drain excess oil.

4. 4

   In the same pan with any remaining oil, reduce the heat to medium. Add 2 tbsp fennel seeds and 2 sprigs curry leaves. Sauté for about 30 seconds until fragrant. Then, add the prepared onion-garlic paste and sauté, stirring frequently, until the raw smell disappears and the paste turns light golden brown, which typically takes 5-7 minutes.

5. 5

   Return the fried chicken pieces to the pan with the sautéed aromatics. Toss well to ensure the chicken is evenly coated with the spice mixture. Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through. Garnish with 1/4 cup chopped coriander leaves and serve hot.