Hi Friends, Last Sunday I bought some chicken and as my wife needed some rest, I thought I will prepare for her. She likes dry chicken specially if it is spicy and the traditional Kerala chicken varattiyathu was a perfect option. As usual, I made some alterations to the original recipe and tried to make it simple and tasty and the result was really wow. I would like to share my recipe with you friends, try it and I am sure you will not forget it.
Ingredients:
3. Freshly ground pepper- 4 tea spoons
4. Onions- 3 medium sized, chopped thin
5. Tomatoes- 3 medium sized, chopped thin
6. Green chillis- 4, split
7. Ginger- 1inch piece chopped fine
8. Garlic- 10 cloves chopped fine.
9. Cloves- 5 pcs
10. Cinnamon- 1.5 inch pc, crushed to small pieces
11. Cardamom- 4, crushed.
12. Curry leaves- 3 stems
13. Red Chilli powder- 1 tea spoon
14. Turmeric powder- 1 tea spoon.
15. Coconut oil/ Veg oil- 3 spoons
16. Salt- as required.
Preparation
1. Marinate chicken in salt, 2 tea spoons pepper and lime juice for 30 minutes.
2. In a large fry pan, heat oil and fry onions till golden brown. From starting to finish, cooking is done on medium heat.
3. Add chopped green chillis, garlic and ginger, saute for 1 minute.
4. Add red chilli and turmeric powder and curry leaves, saute for 2 minutes, or till the chilli powder starts burning.
5. Add cloves, cinnamon and cardamom, saute for a minute.
6. Add tomatoes and saute till oil is separated.
7. Add chicken pieces and saute. Cover the pan and saute in between to avoid sticking. Since no water is added in the preparation and cooking is done in medium heat, care is required to avoid burning.
8. Water will drain from the chicken to form a thick gravy and eventually the gravy will dry up. Add one tea spoon of oil and fry the chicken for 3-4 minutes, till the sides are slightly brown.
9. When chicken is dry and sticking starts, sprinkle 1 tea spoon of water and saute.
10. Remove from the heat and serve hot as side dish with steamed rice, roti or paratha.
Ingredients:
1. Chicken - 1kg medium size cut, cleaned.
2. Lime juice- 2 tea spoons3. Freshly ground pepper- 4 tea spoons
4. Onions- 3 medium sized, chopped thin
5. Tomatoes- 3 medium sized, chopped thin
6. Green chillis- 4, split
7. Ginger- 1inch piece chopped fine
8. Garlic- 10 cloves chopped fine.
9. Cloves- 5 pcs
10. Cinnamon- 1.5 inch pc, crushed to small pieces
11. Cardamom- 4, crushed.
12. Curry leaves- 3 stems
13. Red Chilli powder- 1 tea spoon
14. Turmeric powder- 1 tea spoon.
15. Coconut oil/ Veg oil- 3 spoons
16. Salt- as required.
Preparation
1. Marinate chicken in salt, 2 tea spoons pepper and lime juice for 30 minutes.
2. In a large fry pan, heat oil and fry onions till golden brown. From starting to finish, cooking is done on medium heat.
3. Add chopped green chillis, garlic and ginger, saute for 1 minute.
4. Add red chilli and turmeric powder and curry leaves, saute for 2 minutes, or till the chilli powder starts burning.
5. Add cloves, cinnamon and cardamom, saute for a minute.
6. Add tomatoes and saute till oil is separated.
7. Add chicken pieces and saute. Cover the pan and saute in between to avoid sticking. Since no water is added in the preparation and cooking is done in medium heat, care is required to avoid burning.
8. Water will drain from the chicken to form a thick gravy and eventually the gravy will dry up. Add one tea spoon of oil and fry the chicken for 3-4 minutes, till the sides are slightly brown.
9. When chicken is dry and sticking starts, sprinkle 1 tea spoon of water and saute.
10. Remove from the heat and serve hot as side dish with steamed rice, roti or paratha.
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