Saturday, July 27, 2013

Kerala Style Spicy Chicken

India is diversified country where people talk in so many different languages, also they have plenty no of different cuisines. From north to south, east to west people have different languages and different food. As a foodie I love all the different foods and among all the states one of my favorite state is Kerala - Gods own country. Where you will get so many different kinds of foods, I really love the spices they use and the spiciness of the dishes.

As I say before I love to cook chicken in different way, so this time I tried to cook some KERALA STYLE SPICY CHICKEN. The taste of the dish is just mesmerizing with the smell of fennel and curry leaves. After we ate the dish my husband told me to cook some more kerala style dishes. And I love to do that again and again.

Preparation time: 15 mints.
Cooking time: 30 to 40 mints.

For marination:
1.Chicken: 600 gm (with bone or boneless).
2.One table spoon curd.
3.Half tea spoon turmeric powder.
4.Half tea spoon red chili powder.
5.Half tea spoon black pepper powder.
6.Half tea spoon salt.
For gravy:
1.Two medium sliced onion.
2.One small chopped tomato.
3.Three to four green chilies (cut into straight wise).
4.One table spoon ginger and garlic paste.
5.10 to 12 curry leaves.
6.One small cinnamon stick, 3 to four clove, two cardamom (freshly crushed).
7.Pinch of fennel seeds, Pinch of mustard seeds.
8.Half tea spoon coriander powder, Half tea spoon Kashmiri red chili powder.
9.Salt and sugar as per taste.
10.Sunflower oil for cooking.


Wash and clean the chicken pieces then marinate them with all the mentioned ingredients for 15 to 20 mints.

Now add some oil in a vessel and add the fennel seeds and mustard seeds  and some sugar (if you add sugar directly to the oil then its helps to bring a nice color to the dish) after the oil become hot. Then add the sliced onions and the green chilies and cook till the onions are become transparent.

Now add the freshly crushed whole garam masala, Kashmiri red chili powder and coriander powder and cook for another 1 mint.

Now add the ginger garlic paste and saute for 2 to 3 mint next add the chopped tomato and curry leaves and cook with a lid till the tomatoes become soft.

Now add the marinated chicken pieces and cook in high heat to avoid the water which used to come from the marinated chicken, for 5 to 6 mint.

Now reduce the heat and cook in medium heat for 20 to 25 mints and add some salt if needed.

After 20 mints you can see a nice color came out from the dish with a lovely smell.