Palliplayam Chicken | Chicken Pallipalayam

Chicken Pallipalayam is my Family's favourite recently.I am from pallipalayam but i havnt know that there is a dish called "pallaipalayam chicken" which is famous for pallipalayam till my college days.I tried first time in a hotel but the taste was ok oly. This recipe i got it from my sis frnd 's father who owns a suguna chciken shop.Later my sis passed this recipe to me.Just cook the  basic ingredient in oil put chicken , masala and lot of water ,allow it to cook for 1 hour thats all pallipalaym chicken ready.The steps may look simple but the taste will be awesome. Do try and share your comments as well as recipe pics... 


Watch the video for Detailed recipe:

 

Pallipalayam Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:1 hour | Serves: 3-4

Ingredients

Chicken- 500gm(very small cut)

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Small onion- 250 to 500gm(see notes)

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Ginger & Garlic Paste- 2 tbsp

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Red chilli - 1 hand (de-seeded)(see notes)

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Curry leaves- 2 strand

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Corinader powder- 1 tsp

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Garam masala- 1/2 tsp

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Turmeric - 1/2 tsp

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Gingelly oil - 6 tbsp

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Coconut- 1/2 cup(see notes)

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Salt as per taste

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Coriander Leaves

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Method:

1. Wash the chicken with turmeric and salt always.
2. Take a big pan(4 to 5 times bigger than the chicken using) .
3. Add gingelly oil then redchilli fry for 1 mins .
4. Now add the onion ,curry leaves and cook till it become transulent.
5. Add the G & G paste followed by salt(salt to avoid burning) and cook till raw smell goes .
6. Now add the chicken and turmeric mix well and close with lid cook for 5 mins till the chicken turn into pale color.
7. Add coriander pwdr,garam masala and give a quick mix and now add water 5- 6 cups.Adjust salt as per taste.
8. Allow it to boil for 5 mins by covering with lid after 5 mins open the lid and cook in open for about 40 mins.
9. Stirr occasionally to avoid burning.
10. The onion should start dissolve this is the consistency you have to look for .
11. Add more water if you want to dissolve the onion completely to get thick gravy.The gravy will get thick after reaching room temperature.
12. You can make dry pallipalayam by completely drying water .
13. Once you get the desired consistency add the chopped coconut and mix well.
14. Finally garnish with the coriander.
15. Serve it as side dish and the gravy goes yumm with rice,chapathi..

Notes:

• Use small cut chicken(like a size of small onion)
• The chicken and onion should be of 1:1 ratio. 1/2 chicken and 1/2 kg onion to get more gravy.
• But i have used 1/2 kg chciken and 250 gm of onion which is a combination of bith small and big onion.
• Big onion give sweetish flavour and gives more gravy than small onion.
• Red chilli - 1 hand(i used kashmiri red chilli) .You can divide into half and deseed half and remaining use it as whole with seeds for spicyness.
• Kashmiri chilli wont be spicy at all. But be carefully while using normal spicy chilli.
• Use tender coconut which is perfect for thsi gravy.Coconut is optional here.

Check out my other  Recipes:

1.For More non-Veg recipes...

               

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