Chettinad Kozhi mulaku varuval

A spicy side dish that goes well with tomato rice, porotta, chapathi & appam.

Ingredients:-

  1. Chicken – 500 grams, boneless, skinless  breasts, cut into small pieces

For marinating chicken

  1. Kashmiri chilly powder – 1/2 heaping tsp.
  2. Ginger garlic paste – 1 tbsp
  3. Salt – 11/8 tsp.
  4. Oil – 1 tsp.
  5. Curryleaves – 1 sprig, torn with hand into smaller pieces

Marinate the chicken pieces with these ingredients for 2 hours.

Other ingredients:-

  1. Coconut oil – 3 tbsps
  2. Fennel seeds – 1 tsp.
  3. Methi seeds – 1/4 tsp.
  4. Curryleaves – a few
  5. Dry red chillies – 2 numbers, split
  6. Shallots/kunjuli/sambarulli – 2 cups, thinly sliced
  7. Garlic cloves – 4 numbers, big
  8. Kashmiri chilly powder – 1/2 heaping tsp.
  9. Coriander powder – 3 heaping tsps.
  10. Fennel/Perinjeerakam powder – 1/2 tsp.
  11. Cumin/Nallajeerakam powder – 1/2 tsp.
  12. Tomato-  slightly less than 2 cups
  13. Pepper powder – 2 heaping tsps.
  14. Cilantro – 1/4 cup

Method:-

  1. Heat 3 tbsps of coconut oil in a broad frying pan & add the marinated chicken pieces. Cook on low heat till browned on both the sides. This will take about 35 minutes per side. After 30 minutes of cooking collect any stock that is left out by the chicken pieces & reserve it for the later part of this recipe. Remove the chicken pieces from the oil & keep them aside.
  2. For the gravy, add  the fennel & methi seeds to the same pan & cook for sometime. Add curryleaves & the split dry red chillies.
  3. Stir in the shallots & garlic cloves & cook till they turn golden brown in colour.
  4. Add the masala powders (except pepper powder) & cook for 2 minutes on low heat.
  5. Add the tomatoes & cook for 20 minutes or till mushy.
  6. Add the pepper powder, the fried chicken, the reserved chicken stock & mix.
  7. Cover cook on low heat for 15 minutes or till the chicken is well coated with the masala.
  8. Add the cilantro & mix.
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