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  • Subashini Pallianysamy

Karaikudi Chicken Varuval 2020

Updated: Jun 5, 2020

Our most viewed and loved recipe from 2011 with more than 16100 views has been recreated this weekend, with video this time. Yeay!

We first tasted this aromatic spicy dish during dine-in in a famous Indian restaurant in Brickfields, Kuala Lumpur more than 9 years ago. Compared to Chettinad Chicken Varuval, Karaikudi version uses less spices. Both of us really loved it and we immediately knew that we have recreate this recipe at home. And guess what, that's exactly what we did!

Nine years, later we came out with MCO version of the same. Better and Spicier!

Karaikudi Chicken Varuval can be served along with rice, roti or chapati.  It will definitely tingle your taste buds. Guaranteed!


Main Ingredients

Boneless Chicken- 500 to 600g

Onion - 1 (Sliced)

Tomato - 1 (Chopped)

Turmeric powder - 1/2 tsp

Chili powder - 1 1/2 tsp

Coriander powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin – 1/2 tsp

Fennel seeds - 1/2 tsp

Curry leaves - 1 sprig

Oil – 2 tbsp

Salt- To taste

Roast and Grind Ingredients

Red Chilies - 6

Coriander seeds - 2 spoon

Ginger - 1 inch

Garlic- 6

Cinnamon - 1 stick

Cardamom- 2 pods

Black Pepper- 1 tsp

Grated coconut- 2 tsp

Curry leaves- 2 sprig

How to Cook It?

1. Roast the red chilies, coriander seeds, ginger, garlic, cinnamon, cardamom, pepper, cloves, curry leaves and grated coconut in a pan with a little oil. Add water and grind until it turns into fine paste. Keep aside.

2. Clean the boneless chicken. Add turmeric powder, chili powder and salt. Mix well and marinate for thirty minutes.

3. Heat oil in a pan. I prefer to use Indian sesame oil when I prepare Indian cooking.  Once the oil is hot enough, add mustard seeds until it splutters.  This is followed by cumin seeds and fennel seeds. Add a prig of curry leaves too. Let it fry for few seconds.

4. Now add the sliced onions. Fry until it becomes golden brown in color.

5. Add the chopped tomatoes and fry until it becomes soft and pulpy.

6. Add coriander powder and fry until you can smell aroma.

7. Now, add the finely ground paste and fry for 5 minutes or until you can see oil coming out from the masala. By now you should be able to smell the aroma of the spices.

8. Next, add the marinated chicken and some water. Mix well so that the chicken pieces coat well with the masala. Add salt to taste.

9. Since I used pressure cooker , I just closed the lid and cook until 2 whistle. (If you use normal wok or vessel just cover the pan with a lid and cook for about 20 minutes or until the chicken pieces are cooked. Stir occasionally.)

10. Once done, slowly release the steam, and open the lid. Continue to simmer the gravy till it dries up. Adjust salt to your preference.

11. Garnish with curry leaves. Mix and turn off heat.

12. Serve hot with plain rice.

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