Hardly a week that goes by without chicken being served for atleast one meal in my house. There are hundreds of different ways one can cook chicken…. Tiny little variations to age-old recipes or completely new creations, chicken is a great ingredient to experiment with. This recipe is not an experimental though, Chicken Varattiyathu or roast is one of the most commonly made dishes in Keralite homes. Although it is not really roasted in the oven, that is what the translation works out to be. The same recipe is used for boiled eggs, mutton and beef (red meat is usually pre-cooked in pressure cooker). This is one of the easiest Indian recipes for chicken. No marinating, no dry roasting, grinding… no long winding methods of cooking. Just simple, spicy, easy-to-make, yummy chicken!
Add all the spice powders and fry for another 2 minutes. I love the peppery taste to my chicken, so I tend to be heavy handed with pepper. If you prefer a peppery taste too, then increase the quantity and adjust the other spices accordingly.
Add the chicken pieces and coat well with the mixture. Cook on medium flame with closed lid till the chicken is cooked through and the consistency is almost dry. A lot of people temper this dish with mustard seeds, red chillies and curry leaves at this stage. You can try it, or simply enjoy as it is.
3 – 4 tbsps vegetable / coconut Oil
3-4 medium Onions – sized sliced
8-9 pods Garlic – chopped
1′ piece Ginger – chopped or grated
3-4 Red chillies – sliced
3-4 Dry red chilli – whole
few Curry leaves
1 tsp Chilli powder
1/2 tsp Haldi/Turmeric powder
2-3 tsp Dhania/Coriander powder
1 tsp Pepper powder
1- 1 1/2 tsp Garam masala powder (as per preference of spice)
800 gms Chicken – washed and cut into medium size pieces
Salt to taste
- Fry onions till golden brown. Then add the dried red chillies, ginger, garlic, red chilli, curry leaves and sauté for around 2 minutes.
- Then add the powders and fry for another 2 minutes. Add salt to taste.
- Now add the chicken and mix well. Cook on medium flame with closed lid. Stir occasionally. Cook till done and the consistency is almost dry.
Serve hot with chapati or porotta.