Malabari Chicken Recipe for richly spiced Kerala dry chicken dish from Malabar cusine

Ingredients: 

1 kilo Chicken 

For Marinating 

2-3 tbsp Red Chili Powder (or as per taste) 

1 tsp  Turmeric 

1 tbsp  Black/ White Pepper Powder (preferably freshly grounded roasted pepper powder) 

3 tbsp  Curd 

2 tbsp  Lemon Juice 

1 tbsp  Green Masala (3 Green chilies, 3 tbsp of chopped Coriander leaves, 1 tbsp of chopped Pudina leaves(mint) ) 

1/2 tbsp  Ginger Garlic Paste 

1 tbsp  Freshly Roasted and Grounded Chicken Masala (10-12 Black/ White Pepper, 2 tsp Coriander Seeds, 1 small stick Cinnamon Stick, Cardamom (Elachi both 3-4 green and 2 black), 1 tsp Cloves) 

For  Gravy

1 tbsp Green Masala, 

1 Big Onion finely sliced 

1 tbsp Small pieces of Fresh coconut 

1 tbsp Ginger Garlic paste 

2 tbsp Oil 

Preparation 

1. Clean the chicken and marinate using all above, refrigerate for at least an hour and little more.  
2. Take a non stick pan, add oil, and fry sliced onion, till it turn golden brown. Remove Onions on a paper napkin  to soak excess oil. Add small coconut pieces and fry till it turns golden brown.  
3. Add fried onions (after reserving some for garnishing) to the pan along with green masala, ginger garlic paste and grounded chicken masala to the onion and sauté the masala  
4. Add the marinated chicken to the pan, mix well to coat the masala over the chicken. Cover and cook till chicken becomes tender. Fry the masala till the gravy becomes dry. 
5. Garnish with coriander leaves and fried onions with Steamed rice and Papadums. 

Note: In case it become too spicy, add curd to moderate the spice 

Recipe and Image contributed by Sangeeta Iyer