KODI IGURU / CHICKEN FRY

INGREDIENTS:

Chicken------------------1-1/2lbs
Onion--------------------2 very finely sliced
Corainder,Mint --------1 tsp each chopped
Oil------------------------5tbsp+1tbsp

For Marinade:
Onion-------------------1 ground to coarse paste
Ginger Garlic Paste---1 tbsp
Red Chillli Powder---1-1/2 tsp
Salt----------------------to taste
Turmeric---------------1/4tsp

For Masala:(dry roast and grind)

Coriander Seeds------1 tbsp
Cumin Seeds----------1 tsp
Cloves------------------3-4
Saunf seeds------------1 tsp
Pepper------------------1/2 tsp
Cardamom-------------4
Cinammon Stick------2" stick

DIRECTIONS:

1.Clean the chicken and marinate with all ingredients listed under 'For Marinade' for 15-20mins.

2.Prepare Masala by dry roasting and grinding all the ingredients listed under 'For Masala'

3.Heat 1 tbsp oil in a wide pan and cook the Marinated Chicken till tender and done for about 15-20mins. The chicken should be cooked completely at this stage with some gravy left from the cooked chicken. Do not over fry it.

4.Heat 5tbsp of Oil in a wide pan and add sliced Onions, turmeric, little salt and fry the whole onions come down to a very little quantity and nice brown in color. This process takes nearly 12-15mins at med-low flame. Step4 and step3 can be carried on simultaneously saving time.

5.When the onions are nicely brown add the chopped Mint, Chopped Coriander, Cooked Chicken, Ground Masala powder with left over gravy. Mix well.Check for salt and adjust.

6.Cover the pan with a lid and cook on low flame for 8-10mins for the masala to get into the chicken and turn off. Serve hot.