Kerala style Chicken Ularthiyathu, Kerala style Dry Chicken Roast

Filed under Chicken, Non-Vegetarian
4, 6 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 6 reviews

Posted by
Posted on 11, Oct 2017
Serving 5-7 people
Ready in 60-80 minutes
Post Views 2.1 K views
Post Rating 4.00 out of 5 , from 6 reviews
Click here to view the recipe in Malayalam - Opens new tab.
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
Directions
  1. Clean and wash the chicken pieces. Drain the water completely.
  2. Add in the chicken pieces and the ingredients mentioned in 'For Marination' in a bowl. Mix well and let it sit for 30 minutes.
  3. In a pan, add in the marinated chicken and ¾ cup of water and mix well.
  4. Cover and cook until the chicken is tender on low-medium heat.
  5. Meanwhile, heat 2 tablespoons of oil in a large pan and splutter mustard seeds.
  6. Add in the coconut bites and fry until slightly golden in color.
  7. 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.
  8. Add in the ginger-garlic paste and saute until the raw smell disappears on low heat.
  9. Add in the chopped tomato and saute until the tomatoes are mushy.
  10. Then add in the black pepper powder, fennel powder and saute for 2 minutes on medium heat.
  11. Now add in the cooked chicken along with gravy and mix well.
  12. Cook until the gravy is thick on medium heat. Stir occasionally. Adjust salt.
  13. Once the gravy is thick, add 1 tablespoon of coconut oil and the remaining curry leaves.
  14. Mix well and stir continuously until everything is roasted well and dark brown in color on medium heat.
  15. Serve hot with rice, chappathi, appam etc.
4, 6 reviews

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