Chicken Chinthamani

Veg Vegan Meat

Chicken Chinthamani is an authentic dish from, Erode/ Coimbatore in the south Indian state of Tamilnadu. The specialty is, there is no chili, coriander, garam masala powders used in the making.

Chicken Chinthamani

YIELD

4 people

TYPE

Halal

TIME

40 minutes

LEVEL

Beginner 

STEP

1

In a pan with medium heat, pour oil and add mustard seeds, cumin seeds, urad dhal and allow it to turn fragrant

STEP

2

Now add pearl onion, dry red chili, and saute until the onions turn soft

STEP

3

Add ginger-garlic paste and stir until the raw aroma leaves

STEP

4

Add chicken, turmeric powder, salt and incorporate everything well

STEP

5

Close the pan with the lid and allow the chicken to cook for about 10 minutes

STEP

6

Now remove the lid and give a quick stir and cook the chicken for another 5 to 7 minutes with the lid closed

STEP

7

Simmer the heat to low, remove the lid and wait until the chicken gravy starts to leave oil from its sides or until the gravy turns thick reddish-brown in color

STEP

8

Finally, add pepper powder and curry leaves, give a quick toss, and switch off the stove

STEP

9

Serve the hot pan-roasted spicy chicken Chintamani with rice, chapati, dosa or jeera rice