Chettinad Chicken Varuval Dry Recipe

This is the first post after my chettinad visit. Have handful of chettinad recipes got from our relations @ karaikudi. Their recipes are really Wonderful which is cooked in chettinad style. Happy that I got these wonderful collection of chettinad recipes from our close relations. Will Post one by one.

This is chettinad special chicken dry recipe. Here aromatic spices are dry roasted, ground together and added at last to get a nice aroma of spices which is very well coated to obtain a spicy and tasty dry chicken. Let me share this delicious chettinad dish with you all.

Ingredients:

To Marinate :

1. Chicken - 1/2 kg or 500 gms
2. Coriander Powder - 2 tsp
3. Chilly Powder - 2 tsp
4. Turmeric Powder - 2 tsp
5. Lemon - 1/2
6. Salt as per requirement

To Roast and Grind:

1. Coriander seeds - 2 tbsp
2. Cumin seeds - 1 tbsp
3. Fennel seeds - 1tbsp
4. Dry Red Chilly - 4 nos
5. Whole Black pepper - 1 tbsp
6. Cinnamon Stick - 2 nos
7. Cloves - 2 nos
8. Cardamom - 2 nos
9. Stone Flower/ Kalpasi - 4 nos
10. Mace / Jathibathri - 1/2 spear
11. Grated Coconut - 2 tbsp

To Saute :

1. Oil for Cooking
2. Big Onion - 1 Big size
3. Bay leaf - 1 no
4. Tomato Chopped - 2 tbsp
5. Ginger Garlic Paste - 2 tbsp
6. Green Chilly - 2 nos
7. Curry Leaves
8. Coriander leaves

Click the Image and zoom you will get clear enlarged stepwise pictures

Cooking Method:

First clean the chicken thoroughly with turmeric and marinate with the Ingredients listed under 'To Marinate'. Marinate for atleast 1 hour before cooking.

Dry roast the Ingredients listed under 'To Roast and Grind' without adding Oil. Roast the Coriander and Dry Red Chilly separately and roast all other Ingredients altogether. Keep the stove in simmer and roast. Do not let it burnt as the nice aroma will be lost if it is burnt. So be careful while Roasting.

Let all the roasted Ingredients be cool down for a while

In a kadai add Oil and Roast the Coconut separately till it becomes dry and light brown in colour. 

First Grind all the roasted spices in a mixer grinder and add roasted coconut along with it and Grind everything together to form a coarse powder. Keep it aside.

Add Oil in a kadai, add Bay leaf, Onion, Green chilly, curry leaves, Ginger Garlic Paste. Saute till it becomes brown. Then add Tomato and saute till it becomes Mushy. Now add the Marinated Chicken Pieces and saute nicely. Add less salt, remember that we have added salt for Marinating, so pls adjust accordingly. Close the lid of the Kadai without adding water to it. Keep in medium flame and cook. The chicken itself leaves Water and cooked well.

Now the Chicken has cooked Well. If there is water remaining reduce it by keeping in high flame. Its time to add the Spice Powder as a final Main Ingredient. Add the Grounded Masala Powder along with the cooked chicken and saute nicely till it coats nicely with the Chicken. Now you can smell the nice aroma of the roasted chettinad spice powder. Finally Garnish with enough Coriander leaves. 

The spicy Chettinad style Chicken Varuval dry recipe is now ready and it goes well with any type of Rice as a side.

Notes :

No need to add Water to cook the chicken. when chicken is cooked without water it will give a good taste.
Adjust the grounded spice powder according to your spiciness and if it is left over you can store it in refrigerator for future use.