South Indian Chicken Fry: Tamil Style Chicken Varuval Recipe To Tantalise Your Taste Buds

Mildly spicy, and filled with the flavour of fennel, chicken varuval is a classic chettinad dish. A simple chicken roast dish, which is perfect for beginners, chicken varuval recipe requires very simple ingredients, but tastes amazing. Moist pieces of chicken which are filled with flavours, chettinad chicken varuval recipe is sure to leave you wanting for more. Pairs perfectly with roti, dosa, idly, paranthas or rice, chicken varuval is prepared by combining chicken with fennel seeds, cumin seeds and red chilies. Try out this simple chicken varuval recipe to experience a burst of flavours and spices.

Ingredients for chicken varuval masala

1. 500 grams of chicken
2. ¼ tsp turmeric powder
3. 1 tsp fennel seeds
4. 1 tsp coriander seeds
5. 1 and ½ tsp red chilli powder
6. 1 tsp lemon juice
7. ½ inch ginger
8. 4 to 5 pods of garlic
9. 1 cinnamon
10. 1 cardamom
11. 3 cloves
12. ½ tsp peppercorns 
13. ¼ tsp mustard
14. ¼ tsp cumin
15. ½ tsp coriander powder
16. 2 red chillies
17. 2 tbsp grated coconut
18. 2 onions
19. 2 tomatoes, finely chopped
20. 2 to 3 tbsp oil
21. Fresh coriander leaves
22. Salt to taste

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Steps to prepare Chettinad chicken varuval

1. Clean the chicken pieces and marinate with turmeric powder, red chilli powder, lemon juice and salt. 
2. Heat about 1 tsp of oil in a frying pan, and roast red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, pepper, cloves, curry leaves and grated coconut in it, and turn off the flame. Allowing it to cool thereafter. Then grind all these ingredients together and make a smooth paste out of it by adding water.
3. Again, heat oil in a frying pan. Add mustard seeds and wait for them to crackle. thereafter , add the cumin seeds and fennel seeds, and fry for sometime. 
4. Add in the onions and fry until they turn golden. 
5. Add in finely chopped tomatoes, and cook until they turn soft and mushy
6. Then add in the coriander powder, and saute the ingredients in the pan for about 5 minutes. 
7. Add the freshly ground paste, mix well and saute for another 3 to 4 minutes. 
8. Add the marinated chicken and cook until the chicken absorbs the spices well. 
9. Add water and cook over medium flame, while stirring occasionally until the dish is ready.
10. Garnish with freshly chopped coriander leaves and roasted cashews.

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Pro tip: Adding crushed ginger, and garlic enhances the flavour of the dish.

FAQs

1. Is marination essential for the dish?
Not a must, however, marination improves the taste of the dish and adds flavour.

2. Can this recipe be prepared with vegetables?
Yes, the recipe can be followed to prepare vegetables, meat or seafood as well.