This Tamilian style chicken is cooked in a gravy that has unique tangy and fiery notes. Pairs best with Malabar Porottas !!
KOZHI VARTHA KARI
Ingredients
750 grams chicken cut into 2 inch pieces on the bone
1 tbsp red chilli paste
1 tbsp ginger-garlic paste
¾ tsp red chilli powder
¾ tbsp lemon juice
¾ tsp turmeric powder
Salt to taste
4 tbsps oil
2 medium onions chopped
10-12 curry leaves
2 medium tomatoes finely chopped
1½ tsps coriander powder
¾ tbsp tamarind pulp
¾ tsp garam masala powder
1 tsp crushed black peppercorns
1½ tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Paranthas for serving
Method
1. Take chicken pieces in a bowl. Add red chilli paste ginger-garlic paste red chilli powder lemon juice turmeric powder and salt and mix well. Keep the bowl in the refrigerator to marinate for 3 hours.
2. Heat 2 tbsps oil in a deep non-stick pan add marinated chicken pieces and sauté on high heat for 5-6 minutes. Drain and set aside on a plate.
3. Add remaining oil to the pan add onions and sauté till brown. Add curry leaves mix well. Add tomatoes salt and coriander powder and cook till oil leaves the masala.
4. Add chicken pieces and 1½ cups water. Cover and cook on medium heat for 6-8 minutes.
5. Add tamarind pulp and mix well garam masala powder crushed peppercorns coriander leaves and mix well. Cover and cook for 4-5 minutes
6. Transfer in a serving bowl garnish coriander sprig and serve hot with paranthas.
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