Spicy Chicken Masala:) Kerala Style:)

Chicken is regular in my kitchen but for the past few days I have been cutting the corners of all my chicken recipes and just zooming in and out of chicken-making:) Today, I made a proper chicken dish after a long time. This was also a chicken dish that I made in the proper Kerala style after a long time...

This recipe can be made with mutton also with equal success. Although the list of ingredients may seem a bit overwhelming, when you actually go into making it, you will realise that it actually is the simplest one ever! Because it gets done before you realise it, you would just have given it an occassional stir in between your busy schedule:)                                                                                                                                       

Chicken - 1 (about 1.5 kg, cut into pieces, washed and drained)  
Curry leaves - 3 stalks, stem discarded                                        
Onions - 2 (chopped fine)                                                           
Turmeric Powder - 1/2 tsp                                                          
Thick Yoghurt - 1/2 cup                                                             
Fennel Seeds - 2 tsp                                                                  
Cooking Oil.                                                                              

Cooking Oil - 1 tbsp                                                                  
Dried Red Chillies - 20                                                              
Coriander Seeds - 1 tbsp                                                           
Black Peppercorns - 1 tbsp                                                       
Cardamom - 5 pods                                                                   
Shallots - 7, peeled                                                                    
Curry Leaves - 2 stalks, stem discarded                                     
Garlic - 7 cloves, peeled and chopped                                       
Ginger - 1 inch piece                                                                  
Freshly Grated or Dessicated Coconut - 2 1/2 tbsp                    
Water - a little, as required.                                                        


Prepare the paste. Heat oil in a pan and fry dried red chillies, coriander seeds, peppercorns and cardamom for 5 minutes. Remove and fry the shallots, curry leaves, garlic, ginger and grated coconut till the shallots brown lightly. Let it cool. Transfer into a blender and pulse, adding water bit by bit, to get a very fine paste. Heat oil in a wok and add the curry leaves, then the onions and cook till the onions are brown. Add the paste and fry till it is fragrant. Add chicken and stir fry to coat completely. When the juices start sizzling, add slat, turmeric and the yoghurt. Mix well. Cover with a lid and let the chicken cook gently. Stir occassionally. Cook until the chicken is well cooked and the sauce is reduced and thickened. Toast fennel seeds, then grind into a powder using mortar/pestle and sprinkle over the chicken. Serve hot with rice or breads.     

Spicy Chicken Masala... Done!!!                                                                  



Priti said…
This looks real yummy n spicy .....delicious
Suman Arthy said…
Hi Sangeetha, Im here...love your blog esp your step by step recipes....this chicken dish pulled me in to comment....happy to follow u...

Popular Posts