Kongunadu Kozhi Varuval

Cuisines

Best for

Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	oil
1 teaspoon	fennel seeds
2	cloves
1	cinnamon stick
2	cardamom pods
2	bay leaves
2 cups	onions, finely sliced
1 tablespoon	ginger-garlic paste
2	green chilies, 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	coriander leaves, 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.