Ingredients

The following ingredients have 3 Servings
  • 500 grams bone-in-chicken ( (or boneless))
  • 6 to 8 shallots ((coarsely crushed in a mixer or very finely chopped))
  • 1 ½ tsp ginger garlic paste
  • 1/8 tsp turmeric
  • Salt ( to taste)
  • 2 tbsps sesame oil ( or any oil)
  • 1 tbsp Lemon juice
  • 2 inch cinnamon stick
  • 4 to 6 cloves
  • 1 green cardamom (optional)
  • 1 tbsp coriander seeds ( /daniya)
  • 1 tsp cumin ( / jeera)
  • ½ tsp pepper corn
  • 1 tsp fennel seeds ( / saunf)
  • 4 to 5 Red chillies ( (adjust to suit your taste))
  • 2 sprigs curry leaves (, fresh )
  • 1 tbsp dry coconut ( or 1 tbsp poppy seeds or sesame seeds)
  • 1 tbsp roasted gram ( or 8 to 10 cashews or 10 to 12 blanched almonds)

Instruction

  • Heat oil in a pan, add the dry spices and sauté for a min
  • Add the onions crushed or finely chopped and ginger garlic paste, fry till on a medium flame the raw smell disappears. This takes around 5 minutes.
  • Add the chicken, salt and turmeric. Fry on high flame till the chicken turns white in color. This takes around 2 to 3 mins.
  • Simmer the flame. Cover and cook for 3 to 4 mins, occasionally flipping the pieces to prevent burning.
  • Add the powdered masala, fry till you get good aroma.
  • Add about ¼ cup water and stir well. How much water to use depends on how tender your chicken is. So adjust the quantity as needed.
  • Cover and cook till the chicken is fully cooked.
  • Add lemon juice and mix well.
  • Fry till all the water evaporates and the masala clings to the chicken.
  • Garnish with fine chopped coriander leaves.
  • Serve chicken chukka varuval with rice and rasam for a simple and delicious meal.