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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast the coriander seeds, cumin seeds, Kashmiri red chilies, cinnamon, peppercorns, and cardamom until fragrant. Let them cool.
Blend the roasted spices with the garlic cloves into a coarse powder.
Heat ghee in a pan and sauté the sliced onion until lightly golden.
Add the ginger-garlic paste and cook until the raw smell disappears.
Add the chicken, turmeric powder, and salt. Mix well.
Add 2-3 tablespoons of the freshly ground spice mixture and combine everything well.
Add a splash of water, cover, and cook for 5-7 minutes, or until the chicken is cooked through.
Adjust the consistency with a little water if you prefer more gravy.
Finish with garam masala, sliced green chilies, and curry leaves. Mix for another minute and serve hot with steamed rice.
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You can substitute coconut oil for ghee for a more authentic Kerala flavor.
Can I use bone-in chicken?
Yes, you can use bone-in chicken, but adjust the cooking time accordingly.
Is there a substitute for Kashmiri red chilies?
You can use regular dried red chilies, but the color and heat level might differ.
How can I make it less spicy?
Reduce the number of green chilies and Kashmiri red chilies to suit your taste.
Can I prepare the spice mix in advance?
Yes, you can prepare the spice mix in advance and store it in an airtight container.
What can I serve with this dish?
This dish pairs well with steamed rice or Indian bread like naan or roti.
