Ghee Fried Chicken. Neyyi Kodi Koora. Ghi Murg.

Ingredients:

Whole Chicken(bone-in, skin-on, cut into chunks)
Ghee 1 cup
Ginger 1″ minced
Garlic 4 beads minced
Purple onion 1 small bulb grated
Country tomatoes 3 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cloves 2
Cinnamon sticks 1
Cardamom pods 3 crushed
Curry leaves to garnish.

Method:

In a wide wok, heat 1/2 a cup of ghee. Add cloves, cinnamon and cardamom pods. Wait till it pops.

Add ginger and garlic…fry till its fragrant.

Add onion paste and fry real good. Maybe till its aromatic as well.

Add tomatoes and wait to it becomes pulpy and oil show up on sides.

Stir-in chicken and fry real good.

Add salt, turemric and chili powders. Cover and cook over medium heat. Let it get doen with its own water.

When chicken is tender and oil shows up on sides, remove from heat.

Heat remaining ghee in a seperate pan, crisply fry curry leaves in it.

Now garnish this curry leaves on chicken.

Serve warm to go wtih chappathis/plain rice.