Recipe: Nei Podi Kozhi Varuval

Recipe by Adhi S

A South Indian-style dry chicken roast where tender chicken is tossed with shallots, tomatoes, curry leaves, ghee and idli podi for a spicy, aromatic finish.

Prep time: 30 mins | Cook time: 30 mins | Servings: 4

Ingredients

For the marinade:

• 500 g boneless chicken, cut into bite-sized pieces
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• Salt, to taste
• ¼ cup curd
• 1 tbsp ginger-garlic paste
• 1 tbsp cornflour
• 1 tbsp rice flour
• 1 tsp vinegar

For the chicken:

• 2 tbsp oil, for frying
• 1 tbsp sesame oil
• 1 tsp fennel seeds
• 250 g shallots, finely chopped
• 4 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3 green chillies, chopped
• ½ cup curry leaves
• 3 tbsp ghee
• 3 tbsp idli podi

Get the ingredients here

Method

1. In a bowl, combine the chicken with Kashmiri chilli powder, turmeric powder, garam masala, salt, curd, ginger-garlic paste, cornflour, rice flour and vinegar. Mix well until the chicken is evenly coated. Marinate for at least 20 minutes.
2. Heat 2 tbsp oil in a kadai over medium heat. Add the marinated chicken in batches and fry until cooked through and lightly browned. Remove and set aside.
3. Heat the sesame oil in the same pan. Add fennel seeds and let them crackle.
4. Add the chopped shallots and sauté until lightly browned.
5. Add the chopped tomatoes and cook until softened and the mixture becomes slightly dry.
6. Add the ginger-garlic paste and cook for a minute.
7. Add the fried chicken and toss well.
8. Add the chopped green chillies and curry leaves and cook for 2–3 minutes.
9. Add the ghee and idli podi. Toss well until the chicken is evenly coated and roast for another 2–3 minutes.
10. Serve hot.

Tip: Add the idli podi towards the end so it coats the chicken without burning and retains its roasted, aromatic flavour.