Chicken Leg Kakkathil
Being a thalasserykari (Thalassery is a place in the Malabar coast in Kannur district) , it's a shame I haven't shared this easy and delicious recipe on my blog yet.. So I thought why not share it with you guys, especially in Ramadan, so that you do not have to waste your time in slogging long hours in the kitchen.
Some of my lovely readers had asked me to share dinner recipe ideas during Ramadan.. So here you go!
The chicken is slow cooked along with all basic ingredients and other spices that every Indian kitchen has. Then the chicken is fried in coconut oil, finally the chicken gravy is reduced along with the fried chicken which gives its color and taste. In Thalassery, feasts and parties are very common, and this is one dish that is mandatory.
My mom makes it slightly different, she cooks the chicken along with spices and the juice/broth that oozes out is set aside. After which the chicken is fried, and onions etc are sautéed and cooked, and the chicken and broth is added to the Masala which is then reduced to give you a delicious chicken dry fry with semi gravy. 🤤
It is usually enjoyed with rotis and bread like chappathi, rice pathiri, Battoora, godambu Dosa (wheat dosa) etc.
Ingredients :
- 500 gms Chicken Leg pieces
- 2 tbsp Ghee
- 2 Onions, sliced
- 1 tbsp ginger garlic paste
- 2 tomatoes, roughly chopped
- 1 green chili, slit*
- 2 - 3 sprigs of curry leaves
- 1/4 tsp Turmeric powder
- 2 tsp Red Chilli Powder
- 1 tsp Coriander powder
- 1 tsp Garam Masala
- 1/4 tsp Black pepper powder
- Salt, as required
- Coconut Oil, for shallow frying
Instructions:
- In a pot add in your cleaned chicken Leg pieces, along with onion, tomatoes, green chillies, ginger garlic paste and other spices, all in the same pot along with salt.
- Add around 1/4 cup of water and combine well with your clean hand.
- Close lid and allow to cook for 15 minutes.
- Next, in a deep fry pan pour 5 tbsp coconut oil and fry the chicken Leg pieces just for 2 minutes until fried on the outside.
- Next add the fried chicken pieces to the gravy and allow the gravy to reduce until the color of the chicken and gravy turns to a dark and beautiful red hue.
- Finally garnish with some chopped Coriander and serve hot with roti, breads like chappathi etc
Notes :
Keep in mind your spice level and add your spices like red chilli powder, pepper powder, green chillies etc accordingly
