A uniquely Malabar chicken recipe from Haseena Mehfil
Malabar Green Chicken is a delicious, aromatic, hot and spicy side dish to serve with porotta, rotis, pathiri, appam or any kind of rice. The green chicken masala is lemony and herby. Chicken pieces are well-flavoured with roasted black pepper and spices. It is very different from the more common red chilly and tomato-based curries.
Ingredients
For Marination
Chicken - 1 whole chicken (cut into small pieces)
Yogurt - 2 tbsp
Lemon juice - 2 tbsp (squeezed from a fresh lemon)
Turmeric powder - 1/4 tsp
Salt - as required
For Green Masala
Whole pepper - 2 tbsp
Split Chana dal - 1 tbsp
Fennel - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek - 1 pinch
Cinnamon - 2 sticks
Cloves - 4
Star anise - 1
Curry leaves
For sautéing
Coconut oil - 3 tbsp
Shallots - 10 chopped
Garlic - 6 (crushed)
Green chillies – 6 (split lengthwise)
Curry leaves
Coriander powder - 2 tbsp
Method of Preparation
1. Marinate the cleaned chicken pieces with salt, turmeric powder, yogurt and lemon juice. Keep it aside for 30 minutes.
2. In a frying pan, roast all the ingredients for the green masala for 5 minutes in low flame. Let it cool down. Grind it in a mixer (not too fine powder) and keep it aside.
3. In a pan, heat the oil. Sauté chopped shallots till it becomes golden brown. Add garlic, green chillies and curry leaves. Sauté well till the aromatics release their flavour.
4. Add coriander powder and blended green masala and mix well. Now add marinated chicken pieces and toss well with the masala. If required, add some more salt. Cover the pan and cook for 30-40 minutes in a low flame. Now open the pan and cook on high heat till the masala gets very thick.
Garnish with chopped coriander leaves.
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