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Chicken Chukka Varuval
Course:
Side Dish
Cuisine:
Indian, Tamil Nadu
Ingredients
Chicken
boneless – 500 gms
Red onion – 1
finely chopped
Cinnamon bark – ½ inch
Cloves
– 2
Fennel/perinjeera seeds – 1 tsp
Curry leaves – a big handful
Black pepper powder – 2 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Salt – to season
Oil – 5 tbsp
Instructions
Marinate the chicken pieces with salt, chilli powder, ginger-garlic paste for upto 1 hour or longer.
Dry roast cinnamon, cloves and fennel; grind to fine powder.
Heat oil in a kadai/pan and sauté onions till translucent.
Add all the spices and curry leaves, sauté for a minute on low heat.
Add the marinated chicken pieces and cook on low fire, occasionally stirring, till the meat becomes juicy and succulent.