Chicken Dry Fry

Ingredients:

Chicken	½ kg
Onion	1 big
Tomato	1 small
Ginger-garlic paste	1 tsp
Curry leaves	few
Coriander leaves	few chopped
Oil	3 tbsp

Ingredients for Marinating:

Turmeric powder	1/8 tsp
Red chilli/Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Clove/Cinnamon powder mix	2 pinch
Grind equal portion of Clove and Cinnamon mix Store in Air Tight container – 10 : 10 gms
Garam masala powder	¼ tsp
Fennel powder	½ tsp
Pepper powder	½ tsp
Salt	½ tsp
Lemon juice	1 tsp

Ingredients for Finishing:

Pepper powder	1 + ½ tsp
Fennel powder	½ tsp
Garam masala powder	2 pinch (optional)

Heat a small kadai.  Dry roast the pepper powder and fennel powder together in low till colour changes and nice aroma comes out. Do not burn. Remove to a plate and allow to cool.

Method:

1. Clean and wash the Chicken. Add all the ingredients mentioned for marinating. No need to add water. Coat the Chicken well with masala. Keep aside for half-an-hour.
2. Chop Onion into fine pieces and Tomato into small thin slices.
3. Heat oil in a kadai. Add Onion pieces and saute till golden brown. Add Tomato and ginger-garlic paste. Fry till soft and dry. Now add marinated chicken with curry leaves and fry for few seconds. Add little water and mix well. Cover and cook in low flame for 10-15 minutes. Fry in between to avoid sticking to the bottom.
4. Once the Chicken is cooked, check the salt. If needed adjust. Add roasted pepper and fennel powder, garam masala and chopped coriander leaves. Mix well and fry till it becomes dry. Switch off the flame and keep covered for 10 minutes.

Chicken Dry Fry is ready to serve. Goes well as side dish for any main dish.