Coconut Oil Chicken Masala (Kozhi Mulaku Perattu)

Ingredients

• Chicken, boneless - 1 kg
• Onion (medium) - 4 whole
• Tomato - 2 whole
• Ginger paste - 1 1/2 tbsp
• Garlic paste - 2 tbsp
• Turmeric powder - 1/2 tsp
• Fennel seeds - 1 tsp
• Pepper powder - 1 tsp
• Kashmiri chili powder - 2 tbsp
• Garam masala - 1 tsp
• Cumin seeds (jeera) - 1 tsp
• Curd (yogurt) - 1 cup
• Coconut oil - 1/4 cup
• Curry leaves
• Salt, to taste

Instructions

1. 1Wash and clean the chicken, then pat the pieces dry; dry-roast the cumin seeds until they are aromatic and grind them to a fine powder.
2. 2Finely chop the onions and roughly chop the tomatoes. In a large bowl combine the chicken, chopped onion, chopped tomato, ginger paste, garlic paste, turmeric powder, fennel seeds, Kashmiri chili powder, the ground cumin, pepper powder, garam masala, curd, and salt, and mix well so the spices coat the chicken evenly.
3. 3Heat a large pan and transfer the chicken mixture to it; cover and cook on medium flame without adding water so the chicken steams and cooks in its own juices.
4. 4When the chicken is cooked well, uncover the pan and continue cooking until the gravy clings to the pieces and the moisture has reduced, then remove the pan from the heat.
5. 5Heat 1/4 cup coconut oil in a wide-bottomed pan, add the cooked chicken mixture, and stir well; roast the chicken in the oil until the pieces are golden brown and slightly crisp at the edges.
6. 6Garnish with curry leaves for a bright, fresh finish.
7. 7Serve with roti or steamed rice, if you like.