Ingredients
Scale
For the masala paste
- 1 tablespoon Indian sesame oil
- 4 cloves
- 1/2 inch cinnamon
- 5–6 Indian shallots (small onions)
- 6 cloves garlic, chopped
- 1/2 inch piece ginger, chopped
- 1/2 cup onion, chopped
- 2 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1 teaspoon rock salt or sea salt
- 1 teaspoon kuzhambu milagai thool
- 1/2 cup fresh shredded coconut
- 1.5 cups water – divided
Other ingredients
- 1/2 kg chicken with bone
- 2 tablespoon Indian sesame oil / gingely oil
- 15 Indian shallots (small onions), sliced
- 2 small country tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon white vinegar / apple cider vinegar
- 6 dry red chillies, seeds removed
- 1 teaspoon black pepper powder
- 3 sprigs curry leaves
Instructions
- Heat Indian sesame oil / gingely oil in a pan and add in the cinnamon and cloves. Now add in the Indian shallots (small onions), ginger, garlic and the regular chopped onions. Add in the fennel seeds, black pepper and the salt.
- Saute for five minutes till the onions are soft. Add in a teaspoon of kuzhambu milagai thool. Also add in the fresh shredded coconut. Saute for a minute and remove from heat. Set aside.
- Once the ingredients in the pan is cool, add it to a mixie and wash the pan with a cup of water and add it back to the pan. Grind to a really smooth paste. Set aside.
- Heat Indian sesame oil in a pan and add in the sliced shallots. Saute for 5-6 minutes till the shallots are soft. Add in the chopped tomato and saute for a couple of minutes. Add in the turmeric powder and the chicken pieces.
- Add in the ground masala. A lot of masala will be sticking to the mixie. Wash the mixie with half a cup of water and add it back to the pan.
- Add in a teaspoon of vinegar. Any regular vinegar or apple cider vinegar will work.
- Remove the seeds of the dry red chillies and add it to the pan. The chillies is just for the flavour. It will become very spicy if you add it along with the seeds.
- Cover the pan with a lid and let it simmer on a low flame for 20 – 25 minutes. Stir every five minutes so the masalas dont scorch at the bottom.
- After 20 – 25 minutes, the chicken should be cooked. Remove the chicken pieces and set aside on a plate.
- Now, we will reduce the masala to a thick “gojju”. Simmer on a low flame and stir occasionally so the masalas does not scorch at the bottom of the pan.
- The oil from the gravy will slowly start separating and small specks of grease will float on top. This is the indication that the gravy is done.
- Add in black pepper powder.
- Add in a few sprigs of curry leaves. Fresh curry leaves adds a nice flavour and aroma.
- Add back the chicken and mix well. Spicy Tamilnadu style chicken masala is ready.
- The chicken masala can be served with dosa, appam and rice.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu