Chicken Varuval - Spicy Chettinad Style Chicken Fry

Steps

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1. 1
   Dry-roast fennel seeds, cumin seeds, black pepper, stone flower, cinnamon, cloves, cardamom, red chillies and coriander seeds on low heat for about 2 minutes until fragrant, being careful not to burn them.
   ≈2:10
2. 2
   Turn off the heat and allow the roasted spices to cool completely to room temperature.
   ≈2:38
3. 3
   Grind the cooled spices in a blender or food processor until fine powder forms.
   ≈2:51
4. 4
   In the same pan, add 2 tablespoons oil and 2 tablespoons shredded coconut, stirring on medium heat until well combined with the spice powder.
   ≈3:12
5. 5
   Combine the roasted spice-coconut mixture with 1 tablespoon ginger-garlic paste to form a fragrant spice paste.
   ≈3:37
6. 6
   Heat 1 tablespoon oil in a pressure cooker on medium heat. Add 3 chopped onions and sauté until softened and translucent.
   ≈4:45
7. 7
   Add 1 tablespoon ginger-garlic paste and stir-fry until the raw smell disappears, about 1-2 minutes.
   ≈4:57
8. 8
   Add the chicken and mix in some curry leaves, mint leaves and coriander leaves. Stir-fry until the chicken is well coated with the seasonings.
   ≈5:11
9. 9
   Add the prepared spice paste and mix thoroughly. Stir in 1 tablespoon yogurt, 1 tablespoon chilli powder and 1 tablespoon coriander powder, then season with salt to taste.
   ≈5:39
10. 10
    Add enough water to cover the chicken mixture, cover the pressure cooker and bring to pressure over high heat. Once pressurized, turn off the heat.
    ≈4:05
11. 11
    Let the pressure cooker sit for about 5 minutes to allow the pressure to release naturally. Be careful when opening the lid.
    ≈4:33
12. 12
    Once opened, verify that the water has completely evaporated and the chicken is fully cooked with a dry, well-coated finish. Mix if necessary to ensure even coating.
    ≈4:39