Sambhar Chicken

Everyday Chicken Series - Recipe 4

This recipe is from the southern part of India. The spice-mix we prepare in this recipe can be used to make some delicious fatty fish. I used to make surmai-fish in this spice mix for my non-fish-eating friends. This is Bhavin’s favorite dish. The spices are inspired from Chetinad-style cooking. Fresh curry leaves add the magic in this recipe.

Ingredients:

4-5 chicken drumsticks
1 tsp cumin
1 tsp fennel seeds
1 tsp black peppercorns
2 tsp coriander seeds
1/2 tsp mustard seeds
1 sprig curry leaves, about 8-9
1 tsp red chili powder
8-9 cloves garlic, roughly chopped
1 inch ginger, roughly chopped
1 tomato, finely chopped
1/4 cup tamarind extract
3 tbsp coconut oil
salt to taste

Method:

1. Wash the chicken drumsticks and pat dry

2. Marinate in half the tamarind extract, tomatoes and salt for at least 10 mins.

3. In a pan, dry roast cumin, fennel, coriander seeds, ginger, garlic, mustard seeds and peppercorns until fragrant. Once roasted, turn off the flame and add curry leaves. Roast for a few seconds.

4. Transfer the dry roasted spices to a grinder. Add salt, red chili powder, 2 tsp coconut oil and the remaining tamarind paste and grind into a fine paste.
   

   

   Masala Paste

5. In a mixing bowl, take the marinated chicken and coat it well with about 2 tbsp of the prepared spice paste. Use more if needed.

6. Heat coconut oil in a thick bottom pan. Add chicken and cook for 3 mins on a high flame.

7. Cover and cook for 20 mins on a slow flame, turning half way through. Serve warm.

Notes:

1. You can substitute tamarind extract with juice of 1 1/2 lemon

2. Tomatoes are optional but recommended

3. Use fresh curry leaves, if available.

4. You can increase the quantity of black peppercorns by 1/2 tsp more, if you prefer a spicier version.