Spicy Chettinad Ayam Varuval
85% asli · Tamil Nadu (Chettinad)
A fiery and intensely flavored variation of Ayam Varuval, inspired by the Chettinad region of Tamil Nadu, known for its complex spice blends and robust use of freshly ground masalas.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken, bone-in, cut into pieces1 kg
- Shallots, sliced1 cup
- Garlic cloves, crushed6-8
- Ginger, grated1 inch piece
- Curry leaves2 sprigs
- Dried red chilies6-8
- Coriander seeds2 tbsp
- Cumin seeds1 tbsp
- Fennel seeds1 tsp
- Black peppercorns1.5 tsp
- Cloves4-5
- Cardamom pods3-4
- Star anise1
- Cinnamon stick1 inch
- Turmeric powder1 tsp
- Ghee or Coconut oil3 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, star anise, and cinnamon stick until fragrant. Add dried red chilies and roast for another 30 seconds. Let cool and grind into a coarse powder.
- 2
Marinate chicken pieces with turmeric powder, half of the ground spice mix, crushed garlic, grated ginger, and salt. Let it rest for at least 1 hour.
- 3
Heat ghee or coconut oil in a heavy-bottomed pan. Add shallots and sauté until golden brown.
- 4
Add curry leaves and sauté for a minute.
- 5
Add the marinated chicken and cook on medium-high heat, stirring frequently, until the chicken is well browned.
- 6
Add the remaining ground spice mix. Stir well to coat the chicken evenly.
- 7
Cover and cook on low heat, stirring occasionally, until the chicken is tender and cooked through. Add a little water if necessary, but aim for a dry consistency.
- 8
Increase heat and dry-fry for a few minutes until the spices are well-roasted and cling to the chicken, achieving a slightly charred texture.
- 9
Serve hot, garnished with fried red chilies and curry leaves.
