Chicken Varattiyathu

Posted by Rini Raj

Chicken Varattiyathu is similar to chicken curry but roasted more with more onions and till the gravy is dark brown in color. Chicken tastes good when made in Olive oil or Seasame Oil (Nallenna) rather than in coconut oil.
This recipe taste its best when prepared ahead of time...


Chicken - 1kg small pieces
Onion - 4 nos
Tomato - 1 no
Cilantro - a bunch
Curry leaves - lot
Garlic - 4-5 cloves
Ginger - a 2 inch piece
Green Chilli - 2-3
Corriander powder - 3tsp
Chilli powder - according to hotness needed
Turmeric powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1 tsp
Pepper Powder - 1/2tsp
Fenu Greek powder - 1/2 tsp
Bay leaf - 1
Salt to taste
2-3 tbsp oil

In a pan add oil and then add chopped garlic and ginger. When fried for 2-3 mnts add 2 onions sliced and fry until its golden brown. Then add chillies and diced tomato. When tomatoes are done add all masala powders and fry for 2-3 mnts. Then add the cilantro leaves and curry leaves. Then add the cleaned chicken and salt and keep it in medium temperature. Usually the water will come out from chicken and that will be enough to get the chicken cooked. If in case the chicken is sticking to the pan add 1/4 cup water and cook the chicken in medium flame, stirring occasionally. When the chicken is cooked keep it aside. In a separate pan add a little oil and fry the remaining 2 onions till golden brown add more curry leaves and then add the curried chicken. Roast the chicken till gravy is no more sticking to the sides of the pan and chicken gravy is golden brown and nicely coats the surface of the chicken. After preparing let it sit for 3-4 hrs for all flavors to infuse nicely to chicken. Serve with rice or naan.