THATTUKADA CHICKEN FRY

Ingredients:
Chicken - 1kg whole (chop into big pieces 8-10 in a kg, clean and make slits in it)

For marinade:
Dried red chilies - 15 nos big (grind and make in to smooth paste by adding little water)
Chilly powder - 1 tsp scooped up
Garlic - 15 pods
Ginger - 1 inch piece (big) - Grind garlic and ginger into a smooth paste
Turmeric powder - 1 tsp
Pepper powder - 1 tsp
Cumin powder - 3/4tsp
Garam masala powder - 3/4tsp
Chicken masala powder - 4 tsp (I used Eastern brand)
Salt - 2tsp
Egg - 2 (mix separately first)
Yogurt - 4tsp
Lemon juice of 1 small lemon

For sauteing/frying:
Onion - 2 medium sliced
Green Chilies - 4 slitted
Curry leaves -3-4 flakes
Coconut oil for frying

Method:
- Chop the chicken, clean and make slits in it and keep aside
- Make the marinade in a bowl, mix well to a smooth paste
- Add marinade into the chicken and mix well
- Refrigerate for 3-4 hours or overnight (the maximum)
- Keep it outside in room temperature for 30 minutes before frying
- Fry in coconut oil (5-6 tbsp or little more) in 2 batches (I used separate frying pans)
- Initially keep the flame medium to low for sometime, then make the flame medium to high
- After few minutes, the chicken will start getting brown and,
- The extra masala will start to become as a brown "podi"
- Remove the podi from the frying pan and keep it aside
- Make the flame medium to low and fry until chicken is fried and cooked inside
- Once chicken is done, move it into a hot casserole.
- Add the chopped onion, green chilies, curry leaves into the same frying pan and saute until onion is cooked.
- Add the sauteed onion and the earlier removed masala "podi" in to the chicken, mix lightly
- Serve hot with chapati or rice with rasam