Description

Milagu Kozhi Varuval, a fiery and fragrant Chettinad dish, is a dry chicken preparation bursting with the flavors of black pepper and aromatic spices. This recipe guides you through creating this restaurant-style pepper chicken in your own kitchen. It's a perfect accompaniment to rice or Indian breads.

Ingredients

For Marinating the Chicken

• 1 kg Chicken (bone-in, cut into medium pieces)
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Ginger Garlic Paste
• to taste Salt

For the Milagu Kozhi Varuval Masala

• 2 tablespoons Black Peppercorns
• 1 tablespoon Fennel Seeds (Saunf)
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Coriander Seeds
• 3-4 Dry Red Chillies (adjust to spice preference)
• 10-15 Curry Leaves (fresh)

For Cooking

• 3-4 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fennel Seeds (Saunf)
• 1 sprig Curry Leaves
• 2 medium Onion (finely chopped)
• 1 tablespoon Ginger Garlic Paste
• 1 medium Tomato (finely chopped (optional, for a slight tang))
• 2-3 Green Chillies (slit)
• 1/2 cup Water (or as needed)
• to taste Salt
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Marinate the chicken with turmeric powder, ginger garlic paste, and salt. Let it rest for at least 30 minutes.
2. Dry roast the black peppercorns, fennel seeds, cumin seeds, coriander seeds, dry red chillies, and curry leaves in a pan over medium heat until fragrant. Let it cool and grind into a coarse powder.
3. Heat oil in a heavy-bottomed pan or kadai. Add mustard seeds and fennel seeds. Let them splutter.
4. Add curry leaves and green chillies. Sauté for a few seconds.
5. Add the chopped onions and sauté until golden brown.
6. Add ginger garlic paste and sauté until the raw smell disappears.
7. If using, add chopped tomatoes and cook until they become soft and mushy.
8. Add the marinated chicken pieces and mix well with the onion-tomato base.
9. Add the prepared milagu kozhi varuval masala powder and mix thoroughly, coating the chicken pieces evenly.
10. Add water, cover the pan, and cook on medium-low heat until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
11. Once the chicken is cooked and the gravy has thickened to a dry consistency (varuval), taste and adjust salt if needed.
12. Garnish with fresh coriander leaves.
13. Serve hot.