CHICKEN VARATTIYETHU

This is my husband's favorite. He says this tastes like the ginger chicken that was usually served during the night before the weddings , when he was a kid.

INGREDIENTS

1. whole cut up chicken-1 kg
2. medium sized onions, finely sliced(800 gms.)
3. 1/2 tsp turmeric powder
4. 3 Tbsp. Kashmiri chili powder
5. 6 Tbsp. coriander powder 
6. 1 tsp pepper powder
7. 2 tsp cumin powder
8. 1-1/2 tsp perumjeerakam powder
9. 1/2 each of cinnamon and clove powder
10. 1 tsp cardamom powder
11. 1 tsp fenugreek powder
12. 1/2 tsp nutmeg powder
13. 1 tsp star anise seed powder
14. 1 cup Thenga kothu (optional)
15. 2 Tbsp. vinegar or lemon juice
16. 6 Tbsp oil(8 Tbsp.  if you want the beef to dry fry)
17. salt to taste

METHOD

• Wash and clean the chicken. 
• Slice the onions.Heat a pan on medium-high heat .(The pan should be wide enough so that the sauteed onions and the chicken should cook in one layer).When the pan is warm ,add oil.When the oil is hot (shimmering),add the onions ,saute for some time, add a few curry leaves, saute till the onions start to brown a little.

• Then add all the spice powders. Saute till the raw smell goes.
  
  
  
  
  
  
  

• Now turn the heat to high and add in thechicken. Let it sear at the bottom.Then turn the chicken  over and let the other side sear too.
  
  
  
  
  
  
  
  
  
  

• Then, lower the heat to medium-low and cook the chicken for 20 minutes, turning it over in between. Cook until the gravy is reduced and no longer watery.
• Taste and see. Add salt as required. Finish off with the rest of the curry leaves.
  
  
  
  
  
  
  

NOTES

• If using ginger-garlic paste , saute the chicken for a little longer or else the the raw smell will linger in the end product.
• Avoid ginger-garlic paste if you can .Use fresh ginger and garlic while making the paste.
• Tomatoes can be used instead of vinegar.