Spicy Tamil Chicken
Indulge in the fiery flavors of South India with this irresistible Spicy Tamil Chicken recipe, a dish that perfectly balances bold spices and aromatic ingredients. Succulent, bone-in chicken is simmered in a fragrant medley of curry leaves, mustard seeds, and cumin, then enveloped in a luscious tomato-based gravy infused with turmeric, red chili, coriander, and garam masala. The addition of fresh ginger, garlic, and green chilies enhances the dish with layers of heat and zest, while fennel seeds and cilantro provide a final, fragrant flourish. Perfectly paired with steamed rice or soft parathas, this traditional Tamil Nadu-inspired chicken curry promises a heartwarming, authentic culinary experience in just over an hour. Whether you're a spice lover or simply seeking vibrant flavors, this recipe will become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless)
- 3 tablespoons Oil (preferably coconut or sesame oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 pieces Large onion (finely sliced)
- 8 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 pieces Green chilies (slit lengthwise)
- 2 pieces Tomatoes (finely chopped)
- 0.5 teaspoons Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Fennel seeds (lightly crushed)
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1.5 teaspoons Salt
- 1 cup Water
Instructions
Clean the chicken thoroughly and cut it into medium-sized pieces. Set aside.
Heat the oil in a large pan over medium heat. Add the mustard seeds and allow them to sputter.
Add the cumin seeds and curry leaves, stirring for a few seconds until aromatic.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and green chilies. Cook until the raw smell disappears, about 2-3 minutes.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 5-6 minutes.
Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the chicken pieces to the pan and coat them thoroughly with the spice mixture. Cook for 5 minutes to seal in the flavors.
Pour in the water, cover the pan, and let the chicken simmer on low heat for 25-30 minutes or until cooked through. Stir occasionally.
Once the chicken is tender and the gravy reaches your desired consistency, stir in the garam masala and fennel seeds.
Garnish with fresh cilantro leaves and serve hot with steamed rice or parathas.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 23.0 g | ||
| Protein | 321.2 g | 642% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4157 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
