Chicken Kundapuri with Boiled Rice

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces, curd, turmeric powder, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly to ensure the chicken is evenly coated.
   • Set aside to marinate for at least 20 minutes while you prepare the masala.
2. 2

   Roast the Spices

   • Heat a dry pan over low-medium heat. Add the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and mustard seeds.
   • Dry roast for 3-4 minutes, stirring constantly, until the spices are aromatic and slightly darker. Take care not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted spices to a grinder or blender.
   • Add the grated fresh coconut and tamarind paste.
   • Add approximately 1/4 cup of water and grind to a smooth, thick paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
4. 4

   Prepare the Curry Base

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 5-6 minutes until they become soft and golden brown.
   • Add the ginger-garlic paste and curry leaves. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
5. 5

   Cook the Curry

   • Add the ground Kundapuri masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating from the sides.
   • Add the marinated chicken pieces and mix well to coat them thoroughly with the masala. Sear for 2-3 minutes.
   • Pour in 1.5 cups of water and add the remaining 0.75 tsp of salt. Stir everything together.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
   • Stir occasionally to prevent the curry from sticking to the bottom of the pan.
6. 6

   Garnish and Serve

   • Once the chicken is cooked and the gravy has reached your desired consistency, turn off the heat.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 10 minutes before serving to allow the flavors to deepen.
   • Serve hot with neer dosa, steamed rice, or roti.