Wednesday, April 7, 2021

Chicken ullarthu

I tried this recipe from Akhila's blog Pepperdelight last month and loved it so much. It was a simple recipe but very flavourful. I did make few changes for our taste buds and I wanted to document it somewhere for my future use. Akhila was very kind and didn't mind me sharing it here. Thank you Akhila. You can find the original recipe in her blog , this is how I made it making few changes.

To marinate
Chicken drumsticks -  1 kilo
Kashmiri chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Minced ginger - 1 tsp
Minced garlic - 1 tsp

Other Ingredients
Onions - 3 big ( thinly sliced)
Tomato - 1 small ( chopped)
Minced ginger - 1 tsp
Minced garlic - 1 tsp
Green chillies -2 (slit)
Curry leaves - 3 sprigs
Coriander powder - 2 tsp
Chicken masala - 1 1/2 tsp
Pepper powder - 1 tsp
Crushed red chilli - 1 tsp
Fennel seeds - 1tsp

Make slits on chicken drumsticks and marinate it with the ingredients mentioned and keep it aside for at least  30 minutes.
In a non stick pan add some coconut oil and cook chicken covered by  adding just a little sprinkle of  water so that it doesn't stick to the bottom. Stir in between.  Once chicken is cooked and all the water has dried out keep it aside.
In another pan add some coconut oil and sputter fennel seeds.
Add in some crushed chilli flakes, curry leaves.
Add minced ginger, garlic, slit green chillies and saute for a minute or so.
Add thinly sliced onion and saute until it's light brown.
Add coriander powder, chicken masala and saute until raw smell goes.
Add chopped tomatoes and cook until tomatoes are mushed.
Finally add cooked chicken and pepper powder and roast chicken  for 5-10 minutes on a medium flame.
Add a drizzle of coconut oil in the end and garnish it with chopped coriander leaves.

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