Masala Fried Chicken

Coat chicken pieces in pepper, turmeric, and 1 teaspoon salt.

Crush or grind serranos, garlic and ginger together, slight chunky but well combined.

Heat oil on medium flame. Place chicken pieces a few at a time in oil. Fry through until pieces are golden and cooked through, covering pan occasionally so that they get evenly cooked. Repeat until all chicken pieces are fried. Take out and drain on paper towels.

In the same oil, fry onions until light brown, past translucent stage, about 4 minutes.

If much oil remains, take out excess using a ladle. Let enough remain, about 1-2 tablespoons, to saute the remaining ingredients.

Saute garlic, ginger, serrano mixture till soft and cooked (about 3 minutes). Add in tomatoes and cook through for an additional minute.

Switch to medium-low flame and add in the fried chicken pieces. Mix in garam masala, black pepper, 1/2 teaspoon (or to taste) salt and cilantro. Combine well.

Take off flame.

Serve warm. This is delicious with roti (Indian bread) or ghee rice but partners best with par-boiled Kerala rice.