This Tamilian style chicken is cooked in a gravy that has special tangy and fiery notes. Pairs best with Malabar Porottas!!
KOZHI VARTHA KARI
750 grams chicken, cut into 2 inch pieces on the bone
1 tablespoon red chilli paste
1 tbsp ginger-garlic paste
3/4 tsp red chilli powder
3/4 tbsp lemon juice
3/4 tsp turmeric powder
Salt to taste
4 tablespoons oil
2 medium onions, chopped
10-12 curry leaves
2 medium tomatoes, finely sliced
1 1/2 tsps coriander powder
3/4 tablespoon tamarind pulp
3/4 tsp garam masala powder
1 tsp crushed black peppercorns
1 1/2 tbsps sliced fresh coriander leaves
Fresh coriander sprig for garnish
Paranthas for serving
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 fridge to marinate for 3 hours.
2. Heat 2 tbsps oil in a deep non-stick pan, include marinaded chicken pieces and sauté on high heat for 5-6 minutes Drain and reserve on a plate.
3. Add remaining oil to the pan include onions and sauté till brown. Add curry leaves mix well. Include tomatoes, salt and coriander powder and cook till oil leaves the masala.
4. Include chicken pieces and 1 1/2 cups water. Cover and prepare 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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