It’s been a few months since I’ve posted a chicken recipe. It’s not that I didn’t try any new chicken recipes in between. In fact I did try quite a few recipes. Well, you’ll get to know about those recipes soon ;)
What attracted me to this particular chicken recipe is that it doesn’t use coconut in any form, unless you count coconut oil. I’ve been getting requests for chicken recipes without coconut. This recipe ticks that column. Secondly it’s a pretty simple recipe yet high on flavour. Though it has a rich masala, the taste of masala isnt overpowering. All the spices come together and blends so well to give it a balanced taste. Ok, that’s it… I’m not describing it anymore. Why dont you try it yourself and see whether you agree with me or not ;)?
Recommended side dishes: Ghee Rice, Veg Pulao, Tomato Rice, Plain Rice, Roti, Puttu
Recipe adapted from Suriyani Pachakam Cook book
Here you go with the step by step pictures and the recipe…
Grind together cinnamon, cardamom, cloves, fennel seeds, pepper, chilli powder, coriander powder and turmeric powder with 3-5 tbsp of water to a smooth paste… 
Marinate the chicken pieces with the ground masala, grated ginger and garlic, vinegar, salt and curry leaves… 
Add hot water to the marinated chicken. Mix well. Bring it to a boil and reduce the flame. Cover and cook till the chicken is done and the gravy is reduced. There should be around 1/4 cup of gravy remaining… 
Heat oil in a pan and add sliced small onion and curry leaves. Fry it till the small onion turns golden brown… 
Add the cooked chicken along with the gravy. Cook it on low flame for 7-8 mins, till the gravy is almost dried and the chicken pieces are coated well with the masala. Remove from gas… 
- Chicken – 800 gms, measured after cleaning
- Cinnamon – a small piece
- Cardamom – 3
- Cloves – 6
- Fennel seeds – ½ tsp
- Black peppercorns – ½ tsp
- Chilli powder – 1 tbsp
- Coriander powder – 1.5 tbsp
- Turmeric powder – ½ tsp
- Grated/crushed garlic – 1 tbsp
- Grated/crushed ginger – ½ tbsp
- Vinegar – 1 tbsp
- Hot water – 1 cup
- Sliced small onion – ¾ – 1 cup
- Curry leaves
- Salt
- Oil – I used coconut oil (refer notes)
- Grind together cinnamon, cardamom, cloves, fennel seeds, pepper, chilli powder, coriander powder and turmeric powder with 3-5 tbsp of water to a smooth paste.
- Marinate the chicken pieces with the ground masala, grated ginger and garlic, vinegar, salt and curry leaves. Add hot water to this. Mix well. Bring it to a boil and reduce the flame. Cover and cook till the chicken is done and the gravy is reduced to ¼ cup.
- Heat oil in a pan and add sliced small onion and curry leaves. Fry it till the small onion turns golden brown. Add the cooked chicken along with the gravy.
- Cook it on low flame for 7-8 mins till the gravy is almost dried and the chicken pieces are coated well with the masala. Stir in between. Remove from gas.
The dish has no gravy, but if you prefer you can adjust the consistency to suit your requirements.