CHICKEN VARUVAL / CHICKEN ROAST

 Dear All,

My recent post about a chicken curry reached so much that many ping me asking about recipe.

So I thought of uploading it so that everyone can  ref anytime , anyday. This masala / varuval was so awesome and very appetizing that we make it atleast weekly once.

The aroma, colour and dish itself flavour packed and im so sure that you are going to love it.

Pls follow the recipe and tips part for the perfect colour and flavour.

Im a follower of cookd Tamil channel and I saw this recipe in their channel once , the colour and recipe seems to be so inviting that I saved it and tried to get the perfect varuval. But I have altered the recipe according to our requirement. 

The recipe is as follows,

COOKING TIME :45 MINS.

SERVINGS : 3 MEMBERS.

RECIPE INSPIRED FROM : COOKD TAMIL (NAATU KOZHI VARUVAL) CHANNEL.

INGREDIENTS :

FOR DRY POWDER:

Pepper - 1 tsp

Cumin - 1 tsp

 OTHER INGREDIENTS :

Chicken - 500 gms.

Dry red chillies - 5 ( i used kashmiri for the beautiful colour)

Gingelly oil - 2 tsp.

Bay leaf - 1 no

Cinnamon - 1" piece

Cardamom - 1 or 2

Star anise - 1 no 

Cloves - 2 no.

Fennel - 1/2 tsp.

Onion -2 big ( in case using small onions make it 10)

 Curry leaves - a sprig.

Ginger - 1/2" piece 

Garlic - 10 pods.

Tomato - 2 nos (small)

Turmeric powder - 1/2 tsp.

Coriander powder - 1/2 tsp.

Garam masala - 1/2 tsp.

 Salt- as per requirement.

Coriander leaves - a handful.

METHOD : 

1) Boil water, add chillies, boil for 5 mins. Grind them along with ginger and garlic to fine paste without water or with little water.

2) Dry roast cumin, pepper till aroma and grind to fine powder.

3) Chop onions,tomatoes to small pieces.

4) Grind cinnamon, cloves, cardamom, star anise to powder ( this step is purely opional, you can add them as it is during sautening, since we feel them disturbing while eating I powder them and add :) )

5) In kadai heat oil add bay leaf,step 4 ingredients ( either whole or powder) and saute in very low flame for 30 seconds.

6) Then add fennel, onions, curry leaves and saute till light brown.

7) Followed by chilli paste (step 1) and saute in medium flame till the masala thickens.

8)  Add tomatoes and saute till mushy.

9) Now add coriander powder, turmeric powder, garam masala, salt, saute once. 

10) Add chicken, 1 cup water ( you can chilli boiled water too) and boil till chicken boils tender and soft.

11) When the masala reached thick consistency add cumin pepper powder ( step 2) and mix for 2 mins in medium flame till everything incorporates well with each other.

12) Remove from flame, add chopped coriander leaves, mix and serve hot.

 13) The masala goes well with rice, chapathi, poori and set dosa.

NOTES:

1) The red chilli in picture is only for photo, I didn't add them in original dish.

2) Use only coconut oil or gingelly oil for perfect flavour. Don't use anyother oil please.

3) Roasting cumin, pepper to little brown gives that dark colour like restaurents.

4) Also kashmiri chill gives some wonderful colour, try to use them. If not normal dry red chillies also works fine.

5) You can make them to very dry roast or little gravy, both tastes awesome. But don't try for semi gravy which will not work for this recipe.

                                                 HAPPY COOKING!!