Chicken Ullikaram

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 2 medium onions
• 10-12 garlic cloves
• 1 inch ginger, roughly chopped
• 2 green chillies
• 8-10 black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds (saunf)
• 7-8 dried red chillies
• 3-4 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• Salt to taste
• ½ teaspoon turmeric powder
• 1½ teaspoons red chilli powder
• 1 teaspoon garam masala powder
• 2 sprigs of curry leaves
• 2 tablespoons chopped fresh coriander leaves
• ½ lemon

Method

1. Roast onions on direct flame till they are well charred from all sides. Put them into a bowl of water.
2. Peel the charred portion of the onions and quarter them. Transfer them into a mixer jar, add garlic, ginger, green chillies, black peppercorns, coriander seeds, fennel seeds and dried red chillies and grind to a fine paste. 
3. Take chicken in a large bowl, add the ground paste and rub well on all the pieces of the chicken. Set aside to marinate for 45-50 minutes.  
4. Heat oil in a kadai, add mustard seeds and let them splutter. Add cumin seeds and let them change colour.
5. Add onions and salt, mix and sauté till golden brown. Add marinated chicken and sauté on high heat for 3-4 minutes. 
6. Add turmeric powder, red chilli powder and garam masala powder, mix well and sauté for 1-2 minutes.
7. Add curry leaves and mix well. Reduce heat to medium, add ¾ cup water, mix, and cook for 6-8 minutes. 
8. Add coriander leaves and squeeze the juice of lemon into it and mix well. Cook for a few minutes. 
9. Transfer into a serving bowl and serve hot with steamed rice.