Pallipalayam Chicken is a delectable dish hailing from the Pallipalayam region of Tamil Nadu, India. It is known for its unique blend of spices and rich flavours. This dish is a favourite among locals and food enthusiasts alike. The name “Pallipalayam” does not only signify the region. It comes from but also the traditional cooking style that gives this dish its distinctive taste. Let’s dive into the process of making Pallipalayam chicken gravy.

Ingredients: Essentials for Authentic Flavour of Pallipalayam Chicken Gravy

• 1 kg chicken, cut into bite-sized pieces 2 large onions, finely chopped
• 2 tablespoons ginger-garlic paste
• 10-12 dried red chillies
• 2 tablespoons coconut oil
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 cup grated coconut
• 2 sprigs curry leaves
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions: Pallipalayam Chicken Gravy in Pallipalayam Style!

Step 1: Preparing the Chicken – Infusing Flavours
Start by cleaning the chicken pieces. Once cleaned marinate them with turmeric powder and salt. Let it sit for at least 20 minutes. It allows the flavours to infuse into the chicken.

Step 2: Sauté the Aromatics – Building the Base for Pallipalayam Chicken Gravy
Heat coconut oil in a large pan over medium heat. Add the cumin seeds and fennel seeds. Allow them to sizzle and release their aromas. Add the finely chopped onions. Sauté until they turn golden brown.

Step 3: Add the Spices – Enhancing the Flavour
Add the ginger-garlic paste to the pan. Cook until the raw smell disappears. Then, add the dried red chillies and curry leaves. Sauté for a few minutes until the chillies become fragrant and the curry leaves are crisp.

Step 4: Cook the Chicken – Bringing It All Together
Add the marinated chicken pieces to the pan. Cook until they are browned on all sides to prepare the Pallipalayam Chicken Masala. Sprinkle in the coriander powder and cumin powder. Stir well to coat the chicken with the spices.

Step 5: Final Touch – Perfecting the Pallipalayam Chicken Gravy
Add the grated coconut to the pan and mix well. Cook for another 5-10 minutes until the chicken is fully cooked. Cook until the gravy has thickened to your desired consistency. Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves before serving.

Cooking the Chicken Right for Pallipalayam Perfection
The key to a fantastic Chicken Pallipalayam Gravy lies in perfectly cooked chicken pieces. Here are some tips to ensure juicy and tender meat:

• Marination Matters: Don’t skip the marinating step! Marinating allows the spices and yoghurt to penetrate the chicken. It infuses flavour and promotes tenderness. Aim for at least 30 minutes of marinating, but overnight is ideal for maximum flavour absorption.

• Temperature is Key: Use chicken pieces at room temperature. Cold chicken seizes up during cooking. It results in a drier final product. Take out the chicken from the refrigerator 30 minutes before cooking.
  
• Searing for Flavour: Once the oil is hot enough (around medium-high heat), sear the chicken pieces quickly on all sides. This creates a beautiful golden brown crust that seals in the juices.
• Gentle Cooking: After searing, lower the heat and simmer the chicken gently. Avoid boiling, as it can toughen the meat. Use a lid partially covering the pan to trap steam and promote even cooking.
• Internal Temperature: The ultimate test for perfectly cooked chicken is its internal temperature. Use an instant-read thermometer to check the thickest part of the chicken piece. It should reach an internal temperature of 165°F (74°C) for safe consumption and optimal juiciness.

Pallipalayam Chicken Gravy, Ready To Serve!

And there you have it! You’ve mastered the art of Pallipalayam Chicken Gravy. Bask in the rich aroma of roasted chillies and fragrant spices that now fill your kitchen. This culinary creation is a celebration of bold flavours and South Indian tradition.

Spoon the vibrant gravy, alive with perfectly balanced spices, over tender chicken pieces. Every bite is a symphony of taste sensations. Pair it with fluffy rice, and warm rotis.

No matter how you choose to savour it, take pride in the masterpiece you’ve created. Congratulations, and happy feasting! But, if you’d like to know more about this dish, read on. We’ve got some interesting trivia for you.

Going Back in Time: The Origin of Pallipalayam Chicken.
This fiery delight from Tamil Nadu, boasts a history as rich as its flavour. Believed to have originated in the 18th-century town of Pallipalayam. Some say it served as an offering to deities. Legends claim its creation was inspired by cockfighting. Some claim minimal water is used to mimic the intensity of a fight. Today, Pallipalayam Chicken is known for its dry fry style and bold spice blend. This dish remains beloved to this day. It is enjoyed during celebrations and cherished as a taste of South Indian heritage.

 

SUBMITTED BY:
Nikhil Shah
Customer since 2018
Cooking enthusiast, Son of A Great Homechef