Ingredients (Serves 4)
1. Boneless chicken (preferably thighs) – 1/2 kg, cut into small pieces
2. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 3/4 tsp
Garam masala powder – 1 tsp
Ginger-garlic paste – 1 tbsp
Coconut oil – 1.5 tsp
Curry leaves – A few, torn
Salt – To taste
3. Coconut oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Dry red chilly – 1, broken
Curry leaves – A few
Pearl onions – 15 – 20, chopped
Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1/2 tsp
Crushed chilly flakes – 1/2 tsp
4. Salt – 1 pinch
1. Marinate the chicken pieces with all the ingredients numbered 2. Set aside for 30 minutes.
2. Cover and cook the chicken pieces at medium flame, stirring in between, for about 15 – 20 minutes until the moisture is mostly evaporated and the chicken pieces are done.
3. Heat coconut oil in a pan at medium-high heat. Splutter mustard seeds and fry dry red chilies and curry leaves. Next add pearl onions and saute until they begin to change color. Add turmeric powder, kashmiri chilly powder and crushed chilly flakes. Stir for a minute. Add cooked chicken and mix well. Cook for 6 – 7 minutes at medium-high flame, stirring occasionally until the chicken pieces get slightly roasted. Switch off. Serve hot with rice and other side-dishes. It tastes super-yummy..do give this a try!
Recipe Courtesy – Annie’s Kitchen
New and mouth watering item chicken mezukkupuratti,
looks nice and yummy… actually looks like you avoided patta, thakkolam, grambu, perumjeerakam etc (which were in annie’s kitchen).
Did you try adding them or did you just thought of avoiding these ?
anyways, i’m planning to make this as you did. thanks a lot for this recipe maya…:)
Good catch! I missed them out while typing it. Will update the recipe soon. Thanks!
Made this dish today Maya, just as you did. (I didn’t do the Annie’s kitchen version since I knew it would be good the way you made it. See, i trust your recipes 😀) and it came out very well. Both my husband and daughter loved it. Thanks for this great recipe.
So sweet of you to say that 🙂 Glad that you guys enjoyed it and hope you continue to cook and enjoy the recipes posted here! 🙂
Can you please update the recipe regarding the garam masala.How much of perinjeerakam,thakkolam etc.?