Kerala-Style Chicken Kondattam

Ingredients

• Boneless chicken breast - 250 g
• Onion - 1 whole
• Garlic paste - 1 tsp
• Dry red chilies - 3 whole
• Curry leaves - 2 whole
• Red chili flakes - 1 tbsp
• Kashmiri red chili powder - 2 tsp
• Chat masala - 1 tsp
• Pepper powder - 1 tsp
• Coconut oil
• Egg - 1 whole
• Maida (all-purpose flour) - 2 tbsp
• Corn flour - 2 tbsp
• Ginger-garlic paste - 1 tbsp
• Kashmiri red chili powder - 1 tsp
• Chicken masala - 1 tsp
• Salt
• Garam masala - 1 tsp
• Lime juice - 1 tbsp

Instructions

1. 1Pat the boneless chicken breast dry and cut it into long, thin strips so they fry quickly and get plenty of crisp edges.
2. 2Make the batter: beat the egg in a bowl, then add maida, corn flour, ginger-garlic paste, 1 tsp Kashmiri red chili powder, chicken masala, garam masala, lime juice and salt; whisk to a smooth coating batter.
3. 3Toss the chicken strips in the batter until each piece is well coated, then set the bowl aside and keep it for 30 minutes so the flavors meld and the coating adheres.
4. 4Heat coconut oil in a frying pan until shimmering. Drop the coated strips in one at a time and deep fry until the chicken pieces are crispy and well cooked, then transfer them to a paper towel-lined plate to drain.
5. 5Heat 3 tbsp of oil in another pan, add the finely chopped onion and sauté until the onion is brown and aromatic. Add the garlic paste, 3 dry red chilies, red chili flakes, Kashmiri red chili powder, chat masala, pepper powder and the curry leaves, and cook until the raw smell of the spices disappears.
6. 6Add the crispy fried chicken to the spiced onion mixture and toss well so the pieces are evenly coated and heated through, then remove the pan from the heat. Taste and add extra chili powder or flakes if you want it spicier.
7. 7Serve the chicken kondattam hot with chapathi or rice as a side, or offer it as a bold appetizer for guests. (Optional: garnish with a squeeze of lime and extra curry leaves for brightness.)