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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with turmeric, salt, ginger garlic paste, birista, and lemon juice. Let it rest for 1 hour.
Grind coriander seeds, jeera, whole pepper, Kashmiri chilli powder, cardamom, cinnamon, and cloves into a fine powder.
Add lots of garlic and grind again into a semi-coarse masala.
Heat coconut oil, add curry leaves, and cook the marinated chicken until tender.
Add the prepared masala and coat well. Roast until the chicken releases oil and turns semi-dry.
Garnish with fresh coriander and serve hot with roti or rice and rasam.
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For a deeper flavor, let the chicken marinate overnight in the refrigerator.
Adjust the amount of Kashmiri red chilli powder to control the spice level.
Can I use store-bought birista?
Yes, store-bought birista can be used if you don't have time to make it at home.
What can I substitute for coconut oil?
You can use vegetable oil or ghee as a substitute for coconut oil.
How do I know when the chicken is cooked?
The chicken is cooked when it is tender and the juices run clear.
Can I make this dish less spicy?
Reduce the amount of Kashmiri red chilli powder and black pepper to make it less spicy.
Is it necessary to use fresh coriander leaves?
Fresh coriander leaves add a burst of flavor, but you can skip them if unavailable.
