CHICKEN CHINTAMANI

A really really spicy dish…use the red chilies according to your level of tolerance! I used all 20 red chilies and still didn’t find it too hot…but do it at your own risk!!!!

Find the original recipe here.
Chicken boneless – ½ kg
Onion – 1 large
Lemon juice – ½ tsp
Turmeric pwd – ¼ tsp
Ginger garlic paste – 2 tsp
Oil – 2 tbsp
Dry red chilly – 15 to 20
Fennel/Saunf – ½ tsp
Cumin – ½ tsp
Curry leaves – few leaves
Salt to taste
Fresh cilantro leaves

Method:
Wash and cube chicken.
Combine lemon juice, salt, turmeric pwd and ginger garlic paste and
marinate chicken for 30 minutes.
Chop the dry red chillies to small pieces. (I pulsed it a couple of times)
Heat oil in a frypan.
Add saunf / fennel, cumin and wait to splutter.
Add finely sliced onions and fry till it turns golden brown.
Add chopped dry red chillies, curry leaves and saute for a minute.
Add the marinated chicken pieces and stir well on high flame for around 5 minutes.
Lower heat and cook the chicken, covered, for 30 mins.
No need to add water for this recipe. Stir occasionally.
Cook until the chicken is cooked and gets a appetizing dark color. Check seasoning.
Turn off flame.
Squeeze few drops of lemon juice. (Optional)
Garnish with fresh cilantro leaves.

NOTE: For a drier version of the dish, skip the onion.