Friday, July 11, 2014

Chicken Ularthiyathu


For chicken Marination:
Bone-In Chicken - 1/2 kg
Chilly Pd - 2 tbsp
Coriander Pd - 2 tbsp
Turmeric Pd - 2 tsp
Garam Masala - 2 tsp
Coconut oil - 1 tsp

For coconut Mixture:

Crush All this in mortar and pestle or if you use blender just give one pulse or two but pulse each ingredients separately and mix them together with hands
Coconut Shredded - 3 cups
Onions - 3 medium 
Ginger - 30 gm
Garlic - 1 whole Pod
Whole Black Pepper - 1 tbsp
Fennel Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Whole Garam Masala - 2 " cinnamon stick , 3 cardamaom , 4 cloves , 1 star anise 
Turmeric Pd - 1 tsp
Chilly Pd / Chilly Paste - 1/2 tbsp
Coriander Pd - 1 tbsp
Garam Masala Pd - 1 tsp

Coconut oil - 2 to 3 tsp.

Lots and lots of curry leaf for garnishing.


1.Marinate Chicken with chilly pd , coriander pd, turmeric Pd , salt , garam masala pd with a tsp of coconut oil for 1 hr.Add a tbsp of water for marination only if needed .

 2.Crush Onions and coconuts and keep them in a bowl.

 3.Crush Whole Garam Masalas , crush whole pepper , peeled Ginger , Garlic pods.
 4.Crush Fennel Seeds

 5.Crush Coriander Seeds
 6.Mix all the above crushed ingredients with chilly pd, coriander pd , turmeric, garam masala with hands and make a mixture.See the below photo for how the crushed ingredients look ,dont make a paste just pulse if you use blender.

 7.Now we have both items,marinated chicken and crushed ingredients.
 8.Take a big wok or kadai or thick bottomed pan and coat it with 2 tsp of coconut oil to prevent it from sticking to bottom.Mix chicken and crushed masala and place it in wok and cover and cook in "VERY SLOW FLAME" or it will burn at bottom(This has lot of coconut so this will burn at bottom so the whole cooking has to be done in low flame,it took 3 hrs for me to finish cooking)
 9.Once it started to release steam cover and cook ,keep stirring every 10 min if in medium flame,if you use low flame keep stirring every min.It will take more than 1 hr for the chicken to cook.

 10.Once chicken is cooked very tender and softly(the flesh should fall from teh bone easily),then dont cover anymore.In this stage you have  to keep roasting in open flame till all water is evaporated and the dish should become dry.I suggest adding 1 more table spoon of coconut oil for extra tastieness,but i didint use it as i considered to go little healthy.So it took me more 2 hrs to get the complete dryness i expected.
 11.Finally add some curry leaves and keep roasting.
 The Dish should become completely dark brown and all pieces should be very individual.Finally garnish with some more curryleaf .
So Chicken Ularthiyathu serve with Appam , pidi(kozhukattai) ,dosai , chapathi or any breads.

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