Chicken Mezhukkupuratti

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

Method

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