Chicken Chinthamani ( Southindian Style Wok Fried Chicken)

Chicken Chinthamani is side dish or can be served as a starter. This recipe is named after a spicy chilli variety which was developed and cultivated from the region. Chinthamani chilies are very dark in color and on the bitter side, we have to balance the taste with pepper powder. Some chefs and locals prefer to use sesame oil to enhance the flavor of this chilli. 

Recipe Video is Posted on Youtube English and Tamil Channels 😊 

Ingredients:

500 Grams Chicken

1 Large Onion

8 Chinthamani Dried Chilies 

5 Sprigs Curry Leaves

1/2 Tbsp Chilly Powder

1/4 Tsp Turmeric

1/2 Tsp Fennel

1/2 Tsp Pepper Powder

8 to 10 Garlic Pods

1 Tbsp Ginger and Garlic Paste

3 Tbsp Sesame Oil

Salt as per taste

Prep:

Peel and wash onion. Roughly chop and reserve.

Separate curry leaves, rinse in water twice and reserve.

Break the dry red chilies in half and reserve.

I'm using half the amount 250 grams chicken breast and 250 grams thigh meat boneless. chop the chicken into cubes and rinse in water twice and drain the chicken in a colander.

Peel and crush 8 pods garlic.

Peel and wash equal amount ginger and garlic. Roughly chop and grind to form smooth paste.

Method:

Heat a wok with oil on medium flame.

Add fennel seeds, dried red chilies and curry leaves to the oil and allow it to splutter.

Add the crushed garlic and fry for a minute.

Next add the chopped onion and fry till transparent.

Add ginger and garlic paste and fry till raw flavor has reduced.

Add turmeric powder, chilly powder and pepper powder and fry for few seconds till the raw flavor has reduce.

Add the cleaned chicken and fry it in the masala for a minute. Add salt as per taste. and stir well.

Add 1 1/2 cups warm water and stir well cover and cook the chicken on medium flame for a 10 minutes. Every 2 minute intervals keep stirring the chicken and fry till the masala is reduced and the chicken is well done.

Once the chicken has cooked place on high flame and stir fry well. Garnish with few curry leaves and 1/4 tsp pepper powder toss and remove from flame. Serve the chicken chinthamani hot and Enjoy!