How to prepare Boneless chicken ularthiyathu
- Chicken thighs – 1/2 kg, cut into small pieces
Turmeric powder – 1/2 tbsp
Chilly powder – 1 tbsp
Pepper powder – 1/2 tbsp
Salt – To taste
- Coconut oil – 1.5 – 2 tbsp
- Onion – 1.5 – 2 cup, thinly sliced and halved
Ginger – 1.5 tbsp, chopped
Garlic – 6 – 8 large, chopped
Curry leaves – A few
- Crushed red chilies – 3/4 tbsp
Freshly crushed pepper corns – 1/2 tbsp or to taste
- Salt – To taste
Marinate chicken pieces with many other ingredients numbered at 1. Set separate for about 30 mins overnight in the refrigerator.
Heat coconut oil into pan at medium or high heat. Add chicken pieces in one or two batches and fry until its browned which takes about 6 to 10 mins which dont fry for a very long time otherwise this will turn hard. Transfer this to a bowl
Into the remaining oil, add onion, ginger garlic and curry leaves and a pinch of salt. Sauté until onion turns golden. Add crushed chilli flakes and pepper powder. Sauté it for a minute and add fried chicken pieces. Cook it for few mins at medium low heat stirring in between. Before switching off, add crushed fennel seeds and cook it for about 30 seconds. Switch off .
Serve immediately. You can now have it as an appetizer or along with rice and many other side dishes.