Chicken Chukka (South Indian Style)

In a large bowl, combine the chicken with garlic, ginger, salt, Kashmiri chilli powder, turmeric, oil, curd, and chopped curry leaves.

Mix well, cover, and marinate for at least 30 minutes. For best flavor, marinate overnight.

Heat oil in a heavy-bottomed pan over medium heat.

Add curry leaves, cloves, and green chillies. Sauté until aromatic.

Add the chopped onions and cook until golden brown.

Add garlic and ginger, and sauté until the raw smell disappears.

Add tomatoes and salt. Cook until the tomatoes soften completely, and the oil begins to separate from the masala.

Add red chilli powder, coriander powder, cumin powder, garam masala, fennel powder, and turmeric. Pour in water and cook for 1–2 minutes.

Add the marinated chicken and cook on high heat, stirring, until the chicken changes color and gets well coated.

Reduce the heat, cover, and cook, stirring occasionally, until the chicken is tender.

Adjust seasonings, add lemon juice, and mix well.

Heat oil in a small pan. Add curry leaves and dried red chillies, and sauté until crisp.

Pour over the chicken and toss well. Cook uncovered for the last few minutes until excess moisture evaporates and the masala turns semi-dry.

Turn off the heat, cover, and allow the chicken to rest for a few minutes so the flavors settle before serving.