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Main Course

Bachelors Chicken - Oil Free

Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.

Ingredientsfor 2 servings

1/2 kg Chicken with skin because chicken is being cooked in this fat
1 nos Onion make a paste of it in a blender, big
4 tbsp Chilli powder
1 tbsp Garam masala powder
1/2 tbsp Coriander powder
1 tbsp Turmeric powder
5 tbsp Pepper powder
2 large Curd
Curry leaves A, a few
Coriander leaves, to taste
Salt, to taste

Preparation

Step 1
Mix together all the powders, curry leaves and coriander leaves in curd and make it into a thick paste.
Step 2
Marinate the chicken with the above paste.
Step 3
Keep the marinated chicken in fridge overnight.
Step 4
The taste of chicken lies in marination and keeping it in fridge.
Step 5
Get the marinated chicken out of the fridge the next day to defreeze it.
Step 6
Place the chicken in a nonstick pan kept on a low flame.
Step 7
You can see the chicken cook in the fat of its skin. It also starts to ooze water.
Step 8
As the water of the chicken gets reduced, add onion paste and Stir everything together thoroughly.
Step 9
The mixture thickens as chicken gets cooked.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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