Mama's Chicken Kakkathil

 Mama's Chicken Kakkathil



This is one chicken fry that gives me all the vibes of my childhood. My mom's signature chicken Kakkathil is a chicken fry that is reduced in the chicken broth with a slight tanginess from either tomato paste or tomato ketchup or both.

Chicken Kakkathil is prepared by marinating the chicken pieces with some spices and cooked in apan covered without adding any water. The chicken stock that oozes is reserved and added to a tomato base that is reduced by adding the reserved stock water. Definitely a super hit and don't forget to have it warm! Mama has to make this chicken fry for most of her parties. It's teh easiest to prepare yet lip smacking and I love to have it with any dosas or malabar aleesa/ harees.

Let's see how to make this easy recipe,

Ingredients :

  • 500 gms Chicken pieces
  • 1/4 tsp Turmeric powder
  • 2-3 tsp Kashmir Chilli powder
  • 1 clove Garlic, minced
  • A squeeze of lemon 
  • Salt, as required
  • 4-5 tbsps Coconut oil
  • 2 Garlic cloves, minced
  • Curry leaves
  • 2-3 tbsp Tomato Ketchup
  • 1 tbsp tomato paste, optional

Instructions:

  1. Marinate cleaned chicken pieces with turmeric powder, chilli powder, garlic paste, and salt as required and set aside for half an hour.
  2. In a pan, add the marinated chicken and cook covered for 15 minutes on low flame (the flame must be medium high for the first five minutes).
  3. Reserve the stock water that oozes out from the cooked chicken.
  4. In a fry pan, pour in coconut oil and fry the chicken for around 5 minutes and transfer it to another dish. 
  5. In the same fry pan with the fried oil, add in the minced garlic and curry leaves, sauté and add in the tomato paste and/ tomato ketchup and allow to cook on low for a couple of minutes until you see the oil separating from the tomato base.
  6. Slowly add in the stock water to the tomato base to form a thick gravy. Mix continuously and add in the fried chicken pieces and combine well so that the gravy coats the fried chicken well.
  7. Serve immediately with wheat dosa, or as a side dish.
Notes:
If using cast iron pan, make sure you transfer the tomato gravy and chicken from the cast iron pan to a serving dish immediately as tomato reacts with iron.

 




 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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