Kongunadu Kozhi Varuval

Cuisines

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Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	2 tablespoons	Oil
	1 teaspoon	Fennel Seed
	2	Clove
	1	Cinnamon stick
	2	Cardamom Pod
	2	Bay Leaf
	2 cups	Onion , finely sliced
	1 tablespoon	Ginger-garlic paste
	2	Green Chili , slit
	1 teaspoon	Turmeric powder
	2 teaspoons	Red chili powder
	1 teaspoon	Coriander powder
	0.5 teaspoon	Black pepper powder
	1	Tomato , chopped
	1 cup	Water
	1	Lemon , juiced
	2 tablespoons	Cilantro , chopped
	—	Salt , to taste

Instructions

1. 1 Heat oil in a pan over medium heat and add fennel seeds, cloves, cinnamon, cardamom, and bay leaves.
2. 2 Once the spices release their aroma, add the sliced onions and sauté until golden brown.
3. 3 Stir in the ginger garlic paste and green chilies, and cook for a minute until the raw smell disappears.
4. 4 Add the chicken pieces and cook until they are lightly browned.
5. 5 Mix in the turmeric powder, red chili powder, coriander powder, black pepper powder, and salt.
6. 6 Add the chopped tomato and cook until it becomes soft and blends well with the spices.
7. 7 Pour in the water, cover the pan, and let it simmer on low heat until the chicken is cooked through and tender.
8. 8 Once the chicken is cooked, increase the heat to high and let the water evaporate, stirring occasionally, until the chicken is dry and coated with the masala.
9. 9 Turn off the heat, add the lemon juice, and garnish with chopped coriander leaves.
10. 10 Serve hot with rice or roti.