Name: Karaikudi Chicken Fry / Karaikudi Chicken Varuval recipe by Akum Raj Jamir at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 3
Ingredients: Marination: Chicken 300 gms; Turmeric powder 1/2 tsp; Red chilly powder 2 tsp; Lemon juice 1 tsp; Salt to taste; For roasting and grinding: Peppercorns 1 tsp; Coconut 1/4 cup pieces; Dry Red chilly 4; Coriander seeds 1 tsp; Ginger 1 inch piece; Garlic 5 cloves; Cinnamon 1 medium stick; Cardamom 2; Cloves 3; Curry leaves 1 sprig; For Masala: Oil 5 tsp; Mustard seeds 1/2 tsp; Cumin seeds 1/2 tsp; Fennel Seeds 1 tsp; Onion 1 large finely chopped; Tomato 1 large finely chopped; coriander powder 1 tsp; Curry leaves 1 sprig; Green chilly 3 coarsely grounded; Salt to taste; Water as required

ABOUT Karaikudi Chicken Fry / Karaikudi Chicken Varuval RECIPE

It is an authentic chettinad dish, very spicy, hot, tasty and flavorful. Karaikudi is famous for its lipsmacking cuisine in Tamil Nadu. The awesome flavor and aroma of the dish comes from the ingredients used in the dish. It goes and pairs well with rotis, parathas, dosa, idli, rice etc . Explore the recipe. Chicken Fry is a simple and basic recipe for making chicken fry using cubed boneless chicken pieces and spices.A good chicken fry is like a balm to the non-vegetarian soul. Very few things can be as comforting an addition to some rice and dal.There are probably thousands of different variations to an easy chicken fry recipe including what you can add to the marinade, the quantity of spices, whether you use pepper powder or not, etc. Karaikudi Chicken Fry has a very distinct flavor with a richness of the innumerable spices. A very simple onion salad as a side to this because raw onions go really well with the spices added to the Chicken Fry.

Ingredients Serving: 3

Marination: chicken 300 gms
turmeric powder 1/2 tsp
red chilly powder 2 tsp
lemon juice 1 tsp
salt to taste
For roasting and grinding: peppercorns 1 tsp
coconut 1/4 cup pieces
Dry red chilly 4
coriander seeds 1 tsp
ginger 1 inch piece
Garlic 5 cloves
cinnamon 1 medium stick
cardamom 2
cloves 3
curry leaves 1 sprig
For masala: Oil 5 tsp
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
fennel seeds 1 tsp
onion 1 large finely chopped
tomato 1 large finely chopped
coriander powder 1 tsp
curry leaves 1 sprig
green chilly 3 coarsely grounded
salt to taste
water as required

Instructions

Take the chicken in a bowl. Add the ingredients mentioned in the marination list and marinate it for atleast 30 mins.
In a pan heat 1 tsp of oil. Add all the ingredients mentioned in the roasting and grinding list and roast for few mins till a nice aroma comes out of it.
Turn off the heat and let it cool down. Now grind them finely. You can add little water too and grind them. Set aside.
In a pan heat the remaining oil. Add the mustard seeds and let it crackle.
Add the cumin and fennel seeds and saute for a min.
Add the onion slices and saute till onion turns soft.
Add finely chopped tomatoes and saute until it turns mushy.
Add coriander powder and saute for around 2 mins in low heat stirring without burning it.
Add the grounded masala, mix well and saute for 2-3 mins.
Add the marinated chicken, salt if required, mix well and fry coating the chicken nicely with the masalas. Fry for around 5 mins in medium heat stirring it well.
Add 1-2 cups water as required and cook covered in medium flame stirring it occasionally for around 15 mins.
Add the Curry leaves and the coarsely grounded green chilly, fry for a min or two and take off the flame.
You can garnish with chopped coriander leaves and serve.

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