Dry Chicken Curry "Chettinad Chicken Chukka"

"Chukka" and Chettinad Cuisine: Chettinad cuisine originates in Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masala and the meat is restricted to fish, prawn, lobster, crab, chicken and lamb[Source: Wiki]
Chukka is a dry curry and it could be made with Lamb/Chicken/Pork/Beef. Even though boneless meat is used I like to use chicken thighs with bones for moistness and flavor. And this is how I do it. I usually have this as a side for rice but this can be served as appetizers as well. Nice, huh?While this curry should be really dry, I like mine better if its coated with a little gravy so it doesn't stick in my craw.

Ingredients:

• 6 Chicken Thighs with bones
• 3/4 Large Onion,  Pureed
• 1-1/2 tsp Ginger/Garlic paste
• 2 Small tomatoes(like Campari) 
• 1/4 Cup "Canned Crushed" tomatoes (for Color)
• 1/2 tsp( or more) Chili Powder/Cracked Pepper Or 1/2 minced Jalepeno
• 2 tbsp Olive Oil

For the Marinade/Rub:

• 2 tsp Tandoori Powder(Badshaah) or Chicken Masala Powder(Sakthi) [Available at Indian Stores]
• 1 tsp Red Chili Powder
• 1 tbsp Boar's Head Yellow Cornmeal
• 1/2 tsp Rice flour (optional)
• 1 tsp Coriander Powder
• A pinch of Turmeric Powder
• 1-1/2 tbsp Lemon Juice
• 1 tsp Olive Oil
• 1/4 tsp Cracked pepper
• A pinch of salt

Procedure:

• Remove the skin from the chicken thighs. 
• Clean and halve the chicken thighs.
• Mix all the ingredients under "Marinade/Rub" together. It should be a thick paste.
• Rub the marinade over the chicken pieces and marinate for at least 2 hours. The more time the better.
• Heat a tbsp of Oil in a wide non-stick pan. Bring it to the point where it smokes.
• Sear the chicken on both sides.This helps the chicken retain its moisture.Do this in batches.Set aside.

• In the same pan, add pureed onions, ginger/garlic paste and fry till the onions lose raw smell.[Don't add oil as the pan will have some fat from the chicken.]
• Add the crushed canned tomatoes,the pureed fresh tomatoes, pepper/chili powder and salt.
• Add 1/2 cup water to the pan and stir to combine.
• Check for taste.
• Place the chicken pieces in the pan.

• Cover and cook for 10-12 minutes on medium flame.
• Lower the flame to low-medium and allow the moisture to evaporate completely until the gravy clings to the chicken, like in the picture.

• Switch off stove and serve warm by itself or with a bowl of white rice or with sambhar rice.

Enjoy!