CHICKEN VARATTIYETHU
INGREDIENTS
- whole cut up chicken-1 kg
- onions sliced, 500 gms
- 2 Tbsp. coriander powder
- 1/2 tsp turmeric powder
- 2 tsp chili powder
- 1/4 tsp each of clove, cardamom and cinnamon powder
- 1 tsp cumin powder
- 3/4 tsp perumjeerakam powder
- 1/2 tsp each of nutmeg and fenugreek powder
- 1/2 tsp star anise powder
- 1 small piece of ginger
- 2 green chilies, seeds removed
- 5-6 garlic cloves or 2 Tbsp. ginger-garlic paste instead of ginger and garlic
- 2 Tbsp chopped onions
- 3 Tbsp vinegar or 3 Tbsp. lemon juice(use lemon juice only if you are marinating overnight)
- 6 curry leaves
- salt to taste
- 4 Tbsp. oil
- curry leaves for garnishing
METHOD
- Wash and clean the chicken. Make a paste of ingredients 10 to 15 with 3 Tbsp vinegar. Marinate the chicken with the paste and the spice powders from 2-9 and salt.Keep in the fridge for atleast 2 hours or overnight.
- Slice the onions.Heat a pan on medium-high heat .(The pan should be wide enough so that the sauteed onions and the chicken should cook in one layer).When the pan is warm ,add oil.When the oil is hot (shimmering),add the onions ,saute for some time, add a few curry leaves, saute till the onions start to brown a little.
- Then add all the spice powders. Saute till the raw smell goes.
- Now turn the heat to high and add in the marinated chicken.Let it sear at the bottom.Then turn the chicken over and let the other side sear too.
- Then lower the heat to medium-low heat and cook the chicken for 20 minutes turning it over in between. Cook till the gravy is reduced and not watery anymore.
- Taste and see. Add salt as required.Finish off with the rest of the curry leaves.
NOTES
- If using ginger-garlic paste , saute the chicken for a little longer or else the the raw smell will linger in the end product.
- Avoid ginger-garlic paste if you can .Use fresh ginger and garlic while making the paste.
- Tomatoes can be used instead of vinegar.
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