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If you love bold, aromatic coastal flavours, this South Indian-style chicken recipe is for you. Bite-sized chicken pieces are marinated with a homemade spice blend and cooked with the earthy aroma of fresh curry leaves in mustard oil. The dish is naturally semi-dry, making it ideal for tiffins or pairing with simple rotis. The homemade chicken masala powder adds a fresh and pure flavour. For a saucier version, a splash of hot water can turn...
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Combine chicken bites with curd, ginger-garlic paste, coriander powder, chilli powder, chicken masala powder, salt, and mustard oil in a mixing bowl. Cover and set aside to marinate for 20 to 30 minutes.
Heat a pan over medium-low heat. Add cinnamon, cloves, peppercorns, fennel seeds, coriander seeds, and dry red chillies. Dry roast for 1-2 minutes until fragrant.
Add fresh curry leaves and continue roasting until they turn perfectly crisp. Remove from heat, let the mixture cool completely, and grind into a coarse powder.
Heat mustard oil in a heavy-bottomed kadai until it reaches its smoking point.
Add sliced onions and sauté until the edges begin to turn golden brown.
Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Add marinated chicken pieces to the kadai. Sauté for 4 to 5 minutes until the chicken changes colour and sears.
Add chopped tomatoes and cook for another 2 to 3 minutes until they begin to soften.
Pour in hot water, cover with a lid, and let it simmer over medium-low heat until the chicken is tender.
Once the chicken is nearly cooked through and the liquid has reduced, stir in the freshly ground spice masala.
Mix well to ensure the chicken is thoroughly coated. Cover and simmer for a final 4 to 5 minutes to let the flavours meld perfectly into the meat.
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Adjust the consistency by adding extra hot water when incorporating the spice masala for a saucier dish.
Control the spice level by increasing or reducing the dry red chillies and peppercorns.
Ensure the roasted spices and curry leaves cool completely before grinding to maintain a coarse and fragrant blend.
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but adjust the cooking time to ensure the meat is fully cooked.
What can I substitute for mustard oil?
You can use any neutral oil like vegetable or sunflower oil, but mustard oil adds a distinct flavour to the dish.
How can I make this dish less spicy?
Reduce the quantity of dry red chillies and peppercorns in the spice blend to lower the heat.
Can I prepare the spice masala in advance?
Yes, you can roast and grind the spice masala ahead of time and store it in an airtight container for up to a week.
What can I serve this dish with?
Serve it hot with roti, steamed rice, or even as a filling for wraps.
