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.

Ingredients

To marinate

Chicken drumsticks -  1 kilo

Kashmiri chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Minced ginger - 1 tsp

Minced garlic - 1 tsp

Salt

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

Method

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.