Thursday, 1 December 2011

Kozhi Piralan

Wow, it's December already! In a few weeks, it will be X'mas and New Year!! Feels like it was only yesterday that it was New Year's eve! Every week seems to be simply whizzing by...

As I already mentioned I got to spend a few days at both (Reju & myself) our homes over the last one month and have returned with a few good tried and tested yummy home recipes! :) So watch out, authentic recipes from different parts of India and other places are coming your way which will help make your life easy while hosting an elaborate dinner menu.

I always have chicken stocked and stacked away in my freezer because we have it atleast twice a week. Today's recipe was a combination of comfort and nostalgia, reliving flavours from my childhood and very easy to make. This chicken dish is my mom's creation and has always remained a real winner among all of us. Spice masalas and the subtle yet fresh taste of the pearl onions makes this dish a treat to your palate and leaves you wanting for more. The simple elements and ingredients of this dish makes it an even bigger hit!

So here we go, a simple and tasty chicken recipe with flavours from my hometown Kerala. I have shared below the way I cook them and I hope you will enjoy this as much as we did. Have a good weekend.


Chicken - 1 kg

For Marination

Shallots/Small/Pearl onions (finely sliced) - 18 to 20
Big onion (finely sliced) - 1/2 of 1 big onion
Garlic - 2 to 3 cloves
Green chilli (slit lengthwise) - 1
Curry leaves
Kashmiri Chilli powder - 2 tbsp
Pepper powder - 1 to 1 1/2 tsp
Turmeric powder - 1 1/2 tsp
Garam masala - 1 & 3/4 tsp

For Masala

Big onions (finely sliced) - 2 (big)
Oil (preferably coconut oil for enhanced flavour)


Make small gashes on the chicken pieces and marinate it with all the ingredients listed under "For Marination". Let it rest for 1/2 an hour at room temperature.

Cook the marinated chicken in a pressure cooker with 2 tbsp water till almost done. (after the first whistle, reduce the flame to low and keep for a minute and then switch off flame) Once pressure releases, open the lid of the cooker and separate the chicken pieces from the gravy. (make sure you have 1/4 to 1/2 cup of gravy. If in case, you have more gravy than required, reduce it to the desired quantity.) Leave it aside to cool.

Heat oil in a wok and saut'e finely sliced big onions till it reduces in quantity. Drain oil and keep aside. In the same wok, add a little more oil if necessary and fry the chicken pieces till golden brown on both sides. Add the saut'eed onions into the chicken and stir continuously till onions turn golden brown. At this point, add the gravy and toss the chicken on a high flame. Stir till the gravy reduces and coats the chicken well. Switch off flame and serve hot with rice/chapathi/appam.

Source: Mama

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