Monday, June 17, 2013

Chicken Thanni Kuzhambu & Chicken Peratal

Chicken thanni kuzhambu

chicken thanni kuzhambu

Ingredients (Serves for 4):

chicken - 2 lb
coriander seeds - 1 1/2 fist full
pepper - 1 1/2 tsp
cumin seeds - 1 1/2 tsp
fennel seeds - 1 1/2 tsp
rice - 1 tsp
red chilli - 10 - 12 nos
shallots - 20 - 25 nos
curry leaves - 8 strands
ginger - 1 gooseberry sized
cinnamon sticks - 3 small pieces
garlic - 8 -10 pods
grated coconut - 4 tsp
sesame oil - 4 tsp
turmeric poweder - 1 tsp


  • Wash the chicken pieces and marinate the chicken with turmeric and 1 tsp of salt.
  • Dry roast coriander seeds, pepper, cumin seeds, fennel seeds, rice, cinnamon sticks and red chilli one by one. 
  • Grind the roasted items to a fine powder
  • Cut the shallots into half.
  • Heat 2 tsps of sesame oil  and add shallots and curry leaves
  • Fry till the onion gets transparent and add the grated coconut. 
  • Fry it for a minute and grind it to a smooth paste

  • Transfer the roasted powder and paste to a big mixer jar and add 3 cups( 1 cup = 150 ml) of water 
  • Blend everything and make it too watery. Consistency has to be thin like rasam. Keep it aside.
  • Grind garlic and ginger to a smooth paste.
  • Heat a heavy bottomed vessel with  2 tsps of sesame oil and add the marinated chicken and ginger garlic paste.
  • let it cook for 8 - 10 mins. Chicken will be 3/4th cooked at this stage. 
  • Pour the blended watery mixture to it and add salt as per your taste.
  • let it cook for 10 mins. Switch off the flame when the raw smell goes off and the chicken get fully cooked. 
  • Filter out the gravy and take out the chicken pieces alone to make chicken peratal / masala.

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Note:If you want it more spicier, You can add chilli powder when the gravy is boiling.

Chicken peratal


Cooked chicken (taken out from chicken kuzhambu) 
Onion - 1 (big sized)
Green chilli - 8 - 10 nos
Garam masala - 1 1/2 tsp
Sesame oil - 2 tsp


  • Slit the green chillies lengthwise and chop the onion
  • Heat a heavy bottomed vessel with oil and add the green chillies and chopped onion
  • Saute it well till the onions get transparent and add garam masala to it
  • Fry it for a minute and add the cooked chicken 
  • Cook for 5 - 6 mins in medium flame
  • Add salt if needed and switch off the flame. 
This recipe goes excellent with rice. It also goes well with dosa, chappathi, parotta.

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This is a famous dish in Erode / Salem side. I got this recipe from my FIL and it really tastes good. I prefer to have chicken this way nowadays. 

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