Karivepaku Kodi Vepudu

Instructions

1. 1

   Prepare the Green Masala Paste

   • Wash the curry leaves and coriander leaves thoroughly. Pat them dry.
   • In a blender or mixie jar, combine the fresh curry leaves, green chillies, chopped ginger, garlic cloves, and coriander leaves.
   • Add 2-3 tablespoons of water, just enough to facilitate grinding. Blend to a smooth, thick paste. Avoid adding too much water as the paste needs to coat the chicken well. Set aside.
2. 2

   Marinate the Chicken

   • In a large mixing bowl, place the chicken pieces.
   • Add the prepared green masala paste, turmeric powder, fresh lemon juice, and 1 teaspoon of salt.
   • Using your hands or a spoon, mix thoroughly until every piece of chicken is evenly coated with the marinade.
   • Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. 3

   Sauté Aromatics and Onions

   • Place a wide, heavy-bottomed pan or kadai over medium-high heat. Add the vegetable oil and let it get hot.
   • Add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
   • Add the cumin seeds and broken dry red chillies. Sauté for 15-20 seconds until fragrant.
   • Add the thinly sliced onions and a pinch of salt. Sauté, stirring frequently, for about 8-10 minutes until the onions turn a deep golden brown.
4. 4

   Cook the Chicken

   • Add the marinated chicken to the pan with the browned onions.
   • Stir well to combine everything. Cook on medium-high heat for the first 5 minutes, stirring continuously to sear the chicken.
   • Reduce the heat to medium, cover the pan, and cook for 10 minutes, stirring occasionally. The chicken will release its own juices.
   • Remove the lid and continue to cook for another 10-12 minutes, stirring frequently, until all the moisture has evaporated and the masala is well-roasted and clings to the chicken pieces. The chicken should be tender and cooked through.
5. 5

   Finishing Touches and Serving

   • Check for seasoning and add the remaining 0.5 teaspoon of salt, or to your taste.
   • Sprinkle the optional garam masala over the chicken and mix well. Cook for one final minute.
   • Turn off the heat. Let the dish rest for 5 minutes before serving.
   • Serve hot as a starter or as a side dish with sambar rice or rasam rice.