Kathiyawadi Chicken
Country chicken cooked with generous raw garlic, groundnut oil, Kathiyawadi red chilli, and whole spices — more assertive and less sweet than any mainstream Gujarati preparation. The meat is cut small and cooked dry-style until the masala coats each piece. Often eaten with jowar or bajra rotlo rather than rice, the thick masala clinging to the torn bread.
Cuisines
Kathiyawadi
Best for
Lunch
Dinner
Build a full meal around Kathiyawadi Chicken
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fenugreek Seed |
|
2 tablespoons | Garlic , paste |
|
1 tablespoon | Ginger , paste |
|
2 medium | Onion , finely chopped |
|
2 medium | Tomato , pureed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Yogurt |
|
1 teaspoon | Salt |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 Heat oil in a pan over medium heat and add mustard seeds, cumin seeds, and fenugreek seeds.
- 2 Once the seeds start to crackle, add garlic paste and ginger paste, sauté until golden brown.
- 3 Add chopped onions and cook until they turn translucent.
- 4 Stir in the tomato puree and cook until the oil separates from the mixture.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 6 Add the chicken pieces and cook until they are lightly browned.
- 7 Whisk the yogurt and add it to the pan, stirring continuously to prevent curdling.
- 8 Cover and cook on low heat until the chicken is cooked through and tender.
- 9 Sprinkle garam masala and mix well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, cook the chicken on a low flame to allow the spices to infuse thoroughly.