09 December 2012,23:02 by

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Preparation Time :
15 minutes

Cooking Time :
50 minutes

Preparation Method :

  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add in the chopped onions and garlic. Sauté till the onions are translucent.
  • Add the chicken and ginger with turmeric powder. Simmer to low flame, till the chicken is half-cooked.
  • Add the remaining spice powders and adjust seasoning with salt. Stir well with the spices.
  • Stir-fry the chicken, add water as required to prevent the chicken from sticking to the skillet.
  • Add the red onions just before removing the skillet from heat and stir-fry for few minutes, to enhance the flavour.


  • 500 grams boneless, chicken thighs without skin, Cut into medium-sized pieces. Rinsed and drained
  • 1 teaspoon black pepper and cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon red chili powder
  • 60 grams finely chopped onions
  • 6-8 garlic cloves, halved
  • 30 grams sliced red onions
  • ½ teaspoon turmeric powder
  • 1 tablespoon minced fresh ginger
  • Salt, to taste


  • 50 ml IDHAYAM sesame oil
  • Few curry leaves
  • 1 bay leaf
  • 3-4 cinnamon sticks
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds

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