Chicken Thanni Kuzhambu Recipe

• 3 tbsp Coconut Oil
• 2 sprig Curry leaves
• 250 grams Bone in Chicken
• 3 no Green Chillies
• Water as needed
• Salt to taste

For Dry Masala Powder

• 8 no Dry Red Chillies
• 1 tsp Cumin Seeds
• 1 tsp Whole Black Pepper
• 1 tsp Rice
• 2 tsp Fennel seeds
• 3 tbsp Coriander Seeds

For Wet Masala

• 1 tsp Coconut Oil
• 2 sprig Curry leaves
• 10 no Shallots (Sambar Onion)
• 2 tbsp Ginger Garlic Paste
• ½ cup Coconut (grated)

For Garnishing and Adding in End

• 1 tbsp Lemon Juice
• ¼ cup Coriander leaves (chopped finely)

1. 1

   Take the masala powder ingredients in a pan and toast for few minutes until aromatic. Allow this to cool down completely. Take it in a blender and blender till it forms into a smooth powder. Set this aside.

2. 2

   Now for the wet masala. Heat oil in a pan. Add curry leaves, shallots, ginger garlic paste and coconut in the pan. Roast for 2 to 3 minutes. Now add in the ground dry masala powder and mix well. Now take the whole ingredients in a blender, add little water and puree till smooth.

3. 3

   Heat oil in a pan, add in chicken, curry leaves, green chillies and sear them for 4 to 5 minutes. Now Add in salt, water and cook till chicken is done. It will take around 30 to 35 minutes

4. 4

   Now add in the ground masala and boil on high heat for 10 minutes.

5. 5

   Finally take it off the heat and add in lemon juice and coriander leaves. Serve.