Seyal Chicken

Name: Seyal Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g chicken (bone-in, cut into small pieces); 4 pcs parotta (plain, torn into small pieces); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 pcs curry leaves (small sprigs); 1 tsp fennel seeds; 0.5 tsp black pepper (coarsely crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 0.75 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(27)

TASTE SCORE

8/10

A rustic Tamil-style chicken dish where shredded parotta is tossed into a spicy, peppery chicken masala. The bread soaks up the gravy and turns wonderfully savory, making every bite soft, rich, and full of bold street-food flavor.

PREP

20m

COOK

35m

SERVES

1 KATORI

541 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the chicken and parotta.
1.Wash the chicken and keep the small bone-in pieces ready.
2.Tear the parotta into bite-size pieces and loosen the layers gently by hand.
3.Slice the onions, chop the tomatoes, slit the green chilies, and chop the coriander leaves.
saute · ~7 min
Cook the whole spices and onions.
1.Heat oil in a wide pan over medium heat.
2.Add fennel seeds and curry leaves and let them turn fragrant.
3.Add the sliced onions and green chilies.
4.Cook until the onions soften and turn light golden.
TIPUse a wide pan so the chicken masala reduces properly instead of steaming.
saute · ~7 min
Build the chicken masala.
1.Add ginger-garlic paste and cook until the raw smell fades.
2.Add chopped tomatoes and cook until they turn soft and pulpy.
3.Add turmeric powder, red chili powder, coriander powder, crushed black pepper, garam masala, and salt.
4.Mix well and cook for 1 minute so the spices bloom in the oil.
simmer · ~20 min
Cook the chicken until tender.
1.Add the chicken pieces and coat them well in the masala.
2.Cook on medium heat for 5 minutes, stirring often.
3.Pour in water, cover, and simmer until the chicken is tender and the gravy thickens.
4.Open the pan and cook a few more minutes until only a little masala is left.
TIPThe masala should stay moist but not watery, or the parotta will turn mushy.
mix · ~3 min
Toss in the parotta pieces.
1.Add the torn parotta to the hot chicken masala.
2.Mix and fold gently so every piece gets coated.
3.Cook for 2 to 3 minutes until the parotta softens and absorbs the flavors.
garnish
Finish with coriander leaves.
Sprinkle the chopped coriander leaves over the seyal chicken and give it one final gentle toss.
serve
Serve hot.
Serve seyal chicken hot while the parotta is still soft and coated with the spicy chicken masala.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old or slightly cooled parotta so the pieces hold their shape when tossed in the masala.
2
Loosen the torn parotta layers before adding; compact chunks won't absorb the chicken gravy evenly.
3
Cook the onion-tomato base until the oil starts separating, or the final seyal can taste raw and flat.
4
Keep the masala thick and just moist before adding parotta; excess liquid will make it pasty.
5
Bone-in chicken gives the masala more depth, but keep the pieces small so they finish cooking quickly.
6
Add the parotta only in the last few minutes and serve immediately for the best soft-yet-layered texture.
7
If reheating leftovers, sprinkle a little water and cover briefly so the parotta softens without burning.