drumsticksCut the chicken legs / chicken drumsticks in 3-4 places with a knife. Set aside.
coconut oil in a pan and add in the dry red chillies, cumin seeds and black pepper. Saute on a medium flame for a minute.
in the sliced small onions (Indian shallots), garlic and ginger. Saute for 3-4 minutes.
in the salt, turmeric powder and coriander powder. Saute for a minute. Remove from heat and set aside to cool.
the pan with a cup of water and grind the masala along with the deglazed water to a very smooth paste.
a teaspoon of coconut oil in a pressure pan and add in the curry leaves and a sliced onion. Saute for a couple of minutes. Now, add in one sliced tomato. Cook for another minute.
the tomatoes are starting to soften, add in the ground paste.
a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
in the chicken legs / drumsticks. Cover the pressure pan and cook for 3 whistles on medium flame.
from heat and let the pressure from the cooker settle on its own. Open the cooker and remove the chicken legs / chicken drumsticks. Set aside.
transfer the gravy to a pan. Let the gravy simmer until thick
will take about 10-15 minutes for the gravy to become thick.
the gravy is thick, add in the chicken pieces back to the pan. Add in the pepper powder and the curry leaves.
everything to combine. Roast for another couple of minutes. Spicy, lip smacking chicken leg pepper fry / chicken pepper fry / chicken drumstick pepper fry is ready. Serve with biryani or rice. It tastes well with parotta too!
You can always increase or decrease the spice level by adjusting the use of the pepper. Chettinad ChickenFryrecipe or the chicken chettinad varuval as it is known, is another of the chickenrecipe from the chettinad cuisine made with chicken and the freshly ground spices