Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chillies, slit
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- Curry leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. Add chopped onions and green chillies. Saute until onions turn translucent.
3. Add ginger-garlic paste and saute for a minute.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Mix well.
6. Add chicken pieces and salt. Mix well and cook for 10-15 minutes until the chicken is cooked through.
7. Garnish with curry leaves and serve hot.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 10g
- Protein: 30g
- Carbohydrates: 5g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Green chillies can be substituted with red chilli flakes.
Variations:
- Add coconut milk for a creamier texture.
- Add cashews for a nutty flavor.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours for a more flavorful dish.
- Use fresh spices for the best taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or with naan bread.
Garnishes:
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with a side of raita or cucumber salad.
Suggested side dishes:
- Rice, naan bread, cucumber salad, raita.
Troubleshooting advice:
- If the chicken is not cooked through, cook for a few more minutes until done.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken Chettinad Varuval is a popular dish from the Chettinad region of Tamil Nadu, India.
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve as a main dish with rice or naan bread.
Related Categories
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Region: Indian