Kerala style Chicken Ularthiyathu, Kerala style Dry Chicken Roast
Author:
Yummy N Tasty
Posted on,
11, Oct 2017
19.3 K views.
15
4.2/5 ( 20 votes )
Yields
5-7 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
60-80 mins
Happy Diwali
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Ingredients:
- Chicken - 1 kg, cut into small pieces
- Onion, medium sized - 3 Nos, thinly sliced
- Green Chillies - 3 Nos, slit
- Ginger-garlic paste - 1 Tablespoon
- Tomato, large sized - 1 Nos, chopped
- Coconut bites - ½ cup
- Black Pepper powder - 1 Tablespoon
- Fennel Powder - 1 Teaspoon
- Coconut Oil - 2 Tablespoon + 1 Tablespoon
- Curry leaves - 2 sprig
- Water - ¾ cup
- Salt to taste
For Marination:
- Kashmiri Chilli Powder - 2 ½ Tablespoon
- Coriander Powder - 2 Tablespoon
- Fenugreek powder - ½ Teaspoon
- Garam Masala - ½ Tablespoon
- Turmeric powder - ½ Teaspoon
- Salt - 1 Teaspoon
Instructions:
- Clean and wash the chicken pieces. Drain the water completely.
- Add in the chicken pieces and the ingredients mentioned in 'For Marination' in a bowl. Mix well and let it sit for 30 minutes.
- In a pan, add in the marinated chicken and ¾ cup of water and mix well.
- Cover and cook until the chicken is tender on low-medium heat.
- Meanwhile, heat 2 tablespoons of oil in a large pan and splutter mustard seeds.
- Add in the coconut bites and fry until slightly golden in color.
- Now add in the sliced onion, green chillies, 1 sprig of curry leaves and saute until the onion becomes golden brown in color on medium heat.
- Add in the ginger-garlic paste and saute until the raw smell disappears on low heat.
- Add in the chopped tomato and saute until the tomatoes are mushy.
- Then add in the black pepper powder, fennel powder and saute for 2 minutes on medium heat.
- Now add in the cooked chicken along with gravy and mix well.
- Cook until the gravy is thick on medium heat. Stir occasionally. Adjust salt.
- Once the gravy is thick, add 1 tablespoon of coconut oil and the remaining curry leaves.
- Mix well and stir continuously until everything is roasted well and dark brown in color on medium heat.
- Serve hot with rice, chappathi, appam etc.
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Kerala style Chicken Ularthiyathu, Kerala style Dry Chicken Roast
| Author - Yummy N Tasty |
| Posted on - 11, Oct 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-chicken-ularthiyathu-kerala-style-dry-chicken-roast/ |
| Cooking time - 60-80 minutes |
| Serving - 5-7 person(s) |
Ingredients :
- Chicken - 1 kg, cut into small pieces
- Onion, medium sized - 3 Nos, thinly sliced
- Green Chillies - 3 Nos, slit
- Ginger-garlic paste - 1 Tablespoon
- Tomato, large sized - 1 Nos, chopped
- Coconut bites - ½ cup
- Black Pepper powder - 1 Tablespoon
- Fennel Powder - 1 Teaspoon
- Coconut Oil - 2 Tablespoon + 1 Tablespoon
- Curry leaves - 2 sprig
- Water - ¾ cup
- Salt to taste
For Marination:
- Kashmiri Chilli Powder - 2 ½ Tablespoon
- Coriander Powder - 2 Tablespoon
- Fenugreek powder - ½ Teaspoon
- Garam Masala - ½ Tablespoon
- Turmeric powder - ½ Teaspoon
- Salt - 1 Teaspoon
Instructions :
- Clean and wash the chicken pieces. Drain the water completely.
- Add in the chicken pieces and the ingredients mentioned in ‘For Marination’ in a bowl. Mix well and let it sit for 30 minutes.
- In a pan, add in the marinated chicken and ¾ cup of water and mix well.
- Cover and cook until the chicken is tender on low-medium heat.
- Meanwhile, heat 2 tablespoons of oil in a large pan and splutter mustard seeds.
- Add in the coconut bites and fry until slightly golden in color.
- Now add in the sliced onion, green chillies, 1 sprig of curry leaves and saute until the onion becomes golden brown in color on medium heat.
- Add in the ginger-garlic paste and saute until the raw smell disappears on low heat.
- Add in the chopped tomato and saute until the tomatoes are mushy.
- Then add in the black pepper powder, fennel powder and saute for 2 minutes on medium heat.
- Now add in the cooked chicken along with gravy and mix well.
- Cook until the gravy is thick on medium heat. Stir occasionally. Adjust salt.
- Once the gravy is thick, add 1 tablespoon of coconut oil and the remaining curry leaves.
- Mix well and stir continuously until everything is roasted well and dark brown in color on medium heat.
- Serve hot with rice, chappathi, appam etc.
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