Prepare to embark on a mouth-watering journey that will set your taste buds ablaze! Chicken Varuval is not just a dish; it's a tantalizing experience that brings the bold, spicy flavors of South Indian cuisine right to your kitchen. Imagine crispy, golden-brown chicken pieces coated in a vibrant blend of aromatic spices, each bite promising an explosion of flavor that will transport you straight to the bustling streets of Tamil Nadu. Whether you're a spice lover or looking to impress your dinner guests with an authentic Indian recipe, this Spicy Dry Fried Chicken Varuval is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cut into pieces
- 2 tablespoons chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- Salt to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine chicken pieces with chili powder, turmeric powder, garam masala, and salt. Mix thoroughly to ensure each chicken piece is evenly coated with spices. Let marinate for 15-20 minutes to allow flavors to penetrate the meat.
- Heat oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat. The oil should be hot but not smoking.
- Add sliced onions to the hot oil and sauté until they turn golden brown and caramelized, releasing a sweet aroma. This should take about 5-7 minutes.
- Add minced garlic and ginger to the caramelized onions. Sauté for an additional 1-2 minutes until the raw smell disappears and the aromatics become fragrant.
- Carefully add the marinated chicken pieces to the pan. Spread them in a single layer to ensure even cooking and maximum browning.
- Cook the chicken on high heat, stirring occasionally, allowing each piece to develop a crispy, golden-brown exterior. This dry frying technique will take approximately 20-25 minutes.
- Reduce heat to medium and continue cooking until chicken is completely cooked through. The meat should be tender and have a deep, rich color with crispy edges.
- Once cooked, remove from heat and let the chicken rest for 2-3 minutes to allow the juices to redistribute.
- Transfer to a serving plate and garnish with fresh curry leaves or chopped cilantro if desired. Serve hot with steamed rice or parotta.
Tips
- Marination is Key: Allow the chicken to marinate for at least 15-20 minutes to ensure deep flavor penetration. For even better results, marinate for up to 2 hours in the refrigerator.
- Choose the Right Pan: A heavy-bottomed cast-iron skillet or non-stick pan works best for achieving that perfect crispy exterior without burning the spices.
- Oil Temperature Matters: Ensure your oil is hot but not smoking. The right temperature helps create a crispy exterior while keeping the inside juicy.
- Don't Overcrowd the Pan: Cook the chicken in a single layer to ensure even browning and crispy edges. Work in batches if necessary.
- Spice Level Control: Adjust the chili powder to your heat preference. For a milder version, reduce the amount of chili powder or use a mix of mild and hot chili powders.
- Fresh Spices Make a Difference: Use freshly ground spices whenever possible for the most intense and vibrant flavor profile.
- Resting is Crucial: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
