Ularthiyathu in Kerala means dry roasted. Traditionally, this dish is prepared with beef. It is a spicy dish and flavored with garam masala. Usually prepared in coconut oil and also having pieces of dry coconut in it.
Chicken Ularthiyathu
Ingredients
- Chicken (with bones) – 500 gms
- Onion – 2 medium
- Tomato – 2 medium
- Ginger Garlic Paste – 2 tsp
- Lemon juice – 1 tsp
- Chicken Masala – 2 tsp (I used Everest Chicken Masala)
- Garam Masala – 1 tsp
- Dry red chillies – 5 nos
- Kashmiri Red Chilli Powder – 1 tsp
- Curry leaves – 10-12 nos
- Dry coconut pieces – 15-20 (half inch pieces with 3-4 mm thick)
- Water – 1/4 cup
- Salt to taste
Directions
- Cut chicken in 1 inch pieces. Wash and clean thoroughly, drain and keep in a medium bowl
- Marinate chicken by adding salt, lemon juice, kashmiri red chill powder, half of ginger-garlic paste and Garam Masala. Mix well and allow to rest for 30 minutes
- Slice onion as well as tomatoes lengthwise and keep aside
- Take heavy bottom vessel and keep it on medium heat. Add coconut oil
- Once oil is heated, add dry red chillies, dry coconut pieces and curry leaves. Once it splutters, add onion and fry until they turn translucent
- Add remaining ginger-garlic paste. Mix well and cook for 2-3 minutes until raw smell goes off
- Add tomatoes and cook for another 4-5 minutes until they are cooked well
- Add chicken masala and water, mix well and continue cooking for another 3-4 minutes until it is well combined and water evaporates
- Add marinated chicken, mix well and cook on high flame for 5 minutes (if you feel it is very dry, add little coconut oil)
- Reduce the heat to low, cover the vessel with the lid and continue cooking for 3-4 minutes
- Serve warm with kerala paratha or chapati
