Chicken Varuval

Chicken Cut with Bone 1 kg
Cinnamon Stick 5 gm
Star Anis 3 gm
Green Cardamom 3 gm
Dry Chilli 5 gm
Fennel Seed 3 gm
Curry leaves 5 gm
Cloves 2 gm
Oil 80 gm
Onion Sliced 300 gm
Ginger Mince 10 gm
Garlic Mince 20 gm
Green Chilli Cut 10 gm
Tomato Cut 10 gm
Coriander Leaves Chopped 20 gm
Chilli Powder 80 gm
Turmeric Powder 20 gm
Garam Masala Powder 30 gm
Salt (for taste)

Cooking Methods:

1. Marinate the chicken with turmeric powder and fry until crispy and keep aside

2. Add oil in a kadhai or pot, add in the curry leaves, cinnamon stick, star anis, green cardamom, dry chilli, fennel seed, cloves and sautee for a while and add the onion slice and green chilli. Sautee until the onions are golden brown

3. Add in the minced ginger and garlic sautee for a minute

4. Add in the chilli powder, tumeric powder and tomato cut, sautee another 2 minutes on medium fire

5. Add the fried chicken pieces, stir until the chicken are mixed well in the paste and put aside

6. Finally, add garam masala, chopped coriander leaves and season with salt

7. Stir for another two minutes under slow fire, until the masala are dry and the chicken varuval is reade to be served