Chicken varuval with rasam powder | pilchar bhurko

A simple to make dry chicken roast with just rasam powder as the key ingredient. No elaborate masala preparation needed. This chicken varuval has a mild peppery taste and tastes amazing with all South Indian meals. A tasty chicken dish that can be prepared quickly in morning flurries and can be packed for lunch along with any variety rice. 

This is my grandmas recipe and a sure keeper. 

Ingredients

For marination

250 g chicken thigh pieces

1 tbs thick curd

2 tbs rasam powder (add more or less depending on the spice level)

Salt as needed

1 large sized onion (thinly sliced)

1 ts freshly grated ginger garlic paste

3 green chillies (slit open)

Lots of curry leaves

2 tbs sesame oil

Preparation

Marinate chicken pieces with curd, rasam powder and salt for a minimum of 15 minutes.

Heat sesame oil in a kadai. Fry thinly sliced onions until they change colour. Add ginger garlic paste, slit green chillies and curry leaves. Toss for a minute. Add the marinated chicken. Add quarter cup of water. Toss and cook in high flame for 2 minutes. Then cook covered in low to medium flame for 20 minutes until chicken is cooked through, oil separates and the mixture looks dry.