Sometimes you go to restaurants and one feels that the dish can be recreated with a little bit of this and a little bit of that and that's how this recipe has emerged. I had some lovely chicken during my last visit to Kerala at a very famous joint. Of course they had used chicken with bones and I believe that is tastier. Well, I opted for a boneless version to satisfy the kid at home and to meet his demands or are they commands?...Whenever he comes down for his hols, it's always food, food and more food playing in his head.
He is a huge critic of my food and surprisingly he actually hits the right chords...especially when I try to trick him by masking certain food that he loves with those that he doesn't...I don't know...somehow he sniffs it out...my male version perhaps!!! At the end of any recipe that was meant to attract him, he does come and hug me for my efforts and plants a kiss or two to show his appreciation.
All the ingredients are as seen in the pics so I am not going to elaborate too much. I did use ten to twelve dry red chillies and a tbsp. of fennel seeds (saunf)
Turmeric, salt and Kashmiri chilly were rubbed into the diced boneless chicken and a nice squeeze of lemon as well and set aside for a long period to marinate. You may place them cling foiled in the refrigerator.
I didn't show the ginger in the picture but that too was crushed in a mortar and pestle along with all the other ingredients on the tray. Be patient and gentle and please be careful with the chillies while grinding. You may use a pair of gloves for safer handling.
Once that is also crushed along with the ginger, rub that masala or spice as well. If they are chicken on bones, make the necessary gashes for the spice rub. I do like to keep my garlic with their skin on from time to time. Just ensure that your garlic is clean.
After close to two hours, deep fry the chicken pieces and serve them hot. I had skewered them on little toothpicks while serving.
As we ran out of pickles, I made a quick one with a mango and a carrot or two. I did add sliced garlic and finely chopped ginger to it as well. Diced them and tossed them in the Eastern Pickle masala that I have along with salt and poured some warm gingelly oil in which a tbsp. of brown sugar had caramelised"(optional)
The pickle was a superb add on to have with our bowl of rice, mango rasam (previous recipe) and this spicy chicken.
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