Chicken Ularthu | Nadan Kozhi Ularthiyathu | Kerala Style Dry Sauteed Chicken(Step by Step Pics)

Chicken dishes are always inviting at home and kids love chicken everyday for that matter,if you seriously ask them.But I don't generally cook chicken on week days and its mostly centered over the weekends.Its been quite some time since I posted a Chicken recipe.This is a very tasty chicken dry recipe made in the Kerala style.This is a way I remember having this recipe and has been always rated the very best.Not boasting about the tastes,believe me this is really scrumptious.This recipe is moderately spicy,the chicken pieces are well coated with the masala,the coconut bits adds that extra crunch.I don't frequently make this at home as it requires a little more effort than usual chicken recipes but worth to try.If you are planning to make this for guests or for potlucks,am sure you will receive accolades,no doubts.My hubby is a big fan of chicken ularthu(sauteed) and asks me to make it more often.This recipe can be tried with or without bones chicken,but I personally prefer with bones.Also,chicken breast may not be a right choice of meat for this ularthu(dry sauteed masala) as it requires an elaborate cooking.The chicken breast cooks faster and so may crumble up,mix up with the masala.Try this for your dear ones and let me know how it turned out too !!

Marination time~ 30 mins or max. overnight
Preparation time~ 20 mins
Cooking time~ 30-40 mins
Serves ~4
Ingredients
to marinate
chicken (with/without bones) 1.5lb  or 750 gms
turmeric powder 1/4tsp
hot chilly powder 1/2 tsp
crushed pepper 1/2 tsp
lemon juice 2tsp
salt to taste

for masala
onion 1 large sliced
shallots 1/2 cup sliced
ginger 2" piece or 2tbsp crushed
garlic 6-7 large cloves or 2tbsp crushed
green chillies 2-3 vertical slit
tomato half of 1 medium sized,chopped
kashmiri chilly powder 2tsp
hot chilli powder 1/2 tsp
coriander powder /malli podi 1.5tsp
garam masala 1/2 tsp
sliced coconut /thengakothu 2tbsp
curry leaves 2 sprig
salt to taste
oil 2 tbsp

for tempering 
onion 1 small,half moon sliced
curry leaves a sprig
red dry chillies 3 pieces
garam masala 1/4tsp
pepper powder/kurumulakku podi 1/2 tsp
fenugreek powder/uluva podi  a good pinch
oil 1-2 tbsp

Method

• Clean and wash the chicken under running water,drain water by placing in a colander.marinate using the ingredients listed 'to marinate' for half an hour to overnight(I usually do overnight).
• Heat a pressure cooker with oil under masala list.Add in crushed ginger and garlic,saute until the raw smell disappears.Add in the sliced onions,shallots,green chillies,curry leaves and sliced coconut.Saute on medium flame until the shallots and onions turn slightly golden brown(takes 5-6 mins).
• Then,add in chopped tomato and mix well.Add the spice powders listed on low flame(else will burn) and then add the marinated chicken.Give a quick toss and add in 1/3 cup water.Let the mix start boiling,add salt lightly(if required as marinade has salt).Close the pressure cooker lid and continue to cook on medium flame for just one whistle.Wait till the pressure is released and if the gravy is watery then,continue to cook open on medium flame for another ten minutes until the gravy thickens and is creamy.Switch off flame.

• Heat a heavy bottom non stick pan or kadai(wok).Add oil under 'tempering'.Add red dry chillies followed by sliced onion and curry leaves.Saute until the onion turns golden brown.Add the spice powders on low flame listed 'under tempering'.Add the chicken with the gravy.

• Turn the heat to high and keep stirring for another 6-7 mins(time may vary depending on the amount of gravy left to dry) on medium to high flame until the chicken is completely blended with masala and is dry.The color is deep brownish and the oil oozes out at the sides.At this point,switch off flame and serve warm with chapathis/ vellayappam / idiyappam/ kallappam /pathiri or steamed rice.
  

NOTES
* I usually use a mix of kashmiri chilly powder and hot chilly powder.But you can moderate the spices as per tolerance and needs.
* Don't use more than half of tomato as the gravy may turn tangy and mushy.
* Adding green chillies is as per tolerance.Skip if you wish.
* I have used homemade garam masala powder.If you use store brought masala,then its better to dry roast the following whole spices to a fine powder and use.Cinnamon 1" stick,fennel seeds 1tsp,cloves 3,cardamom  3,star anise a small petal,poppy seeds 1/2tsp,pepper corn 1/4tsp,nutmeg 1/4tsp.Warm it up on low flame and then powder in a blender for use.
* I have used chicken thighs but you can use any other chicken pieces with bones.Chicken breast may not be suitable for this recipe.

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* Kerala style chicken fry 
* Chicken Roast(Kerala style)
* Spicy Chicken fry with roasted coconut 
* Nadan Kozhi Curry

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