Chicken Kadi Patta | How To Make Curry Leaf Chicken | Murgh Curry
Chicken Kadi Patta is a delicious, spicy, and aromatic chicken dish from South Indian cuisine prepared using curry leaves, peppercorns, and a few fragrant spices.This chicken recipe can be prepared in dry, semi-dry, and gravy form and can be served with steamed rice, naan, roti, chapati, phulka, etc.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch
Cuisine: Andhra Pradesh, Coastal Karnataka, Hyderabad, Indian, Kerala, South Indian, Tamil Nadu, Telangana
Servings: 4
Calories: 251kcal
DRY ROAST SPICES
- 1 tablespoon Black Peppercorns
- 4 to 5 Dry red chilies
- 1 cup Curry leaves or kadipatta
- 1 tablespoon Coriander seeds
- ½ teaspoon Cumin seeds
MARINATE CHICKEN
- 250 g Chicken thighs I have used skinless, with bone.
- ⅓ cup Yogurt or Curds
- Salt a pinch
- Juice of 1 lemon
FOR GROUND MASALA
- 2 tablespoon Garlic cloves
- 1 small Onion
- 1 tablespoon Ginger
- 3 Green chilies
OTHER INGREDIENTS
- 2 tablespoon Oil
- ½ teaspoon Cumin seeds
- 1 Onion finely chopped
- Salt to taste
- 1 teaspoon Garam masala powder or Curry powder
STEP I Marinate The Chicken
In a bowl, add chicken, yogurt, salt, and juice of one lime and toss. Keep this aside for 20 minutes. Meanwhile, you can complete the following two steps.
250 g Chicken thighs, ⅓ cup Yogurt, Salt, Juice of 1 lemon
STEP II Prepare The Kadi Patta Spice Powder
In a pan on medium heat, add all the ingredients mentioned under “dry roast spices” and roast till the curry leaves become crispy.
1 tablespoon Black Peppercorns, 4 to 5 Dry red chilies, 1 cup Curry leaves, 1 tablespoon Coriander seeds, ½ teaspoon Cumin seeds
Transfer this to a blender or mixer and blend it to a smooth powder. Check the video on the making of chicken kadi patta.
STEP III Prepare The Ground Masala
In another blender or mixer, add garlic cloves, onion, ginger, green chilies, and few tablespoons of water and blend it to a smooth paste.
2 tablespoon Garlic cloves, 1 small Onion, 1 tablespoon Ginger, 3 Green chilies
STEP IV
In a pan on medium heat, add oil and cumin seeds. Once cumin seeds start to sizzle, add onion and saute on medium flame until onion becomes translucent.
2 tablespoon Oil, ½ teaspoon Cumin seeds, 1 Onion
Add marinated chicken, ground masala from Step III, and mix it well. Next, add curry leaves powder from Step II, mix, and add 1 or 2 tablespoon of water only if needed. Cover this and cook on low flame till water evaporates for about 5 minutes. Check the video on the making of chicken kadi patta. Now add salt to taste, garam masala powder, and mix. Cover and cook for an additional 2 to 3 minutes. Finally, cook with the lid open until the masala dries out and coats the chicken.
Salt, 1 teaspoon Garam masala powder
- Marinating is optional for this recipe, but it helps in tenderizing the meat.
- We are spicy food lovers. You can adjust red chilies, green chilies, and peppercorns to taste.
- I have prepared a semi-dry version that goes well as an appetizer with any drink. Chicken Kadi Patta in semi-dry form can also be eaten with naan, roti, chapati, phulka, etc. To make a gravy version of this dish, add a few cashews and water while you grind the masala ( referring here to the masala with ginger, onion, garlic, green chilies, etc.) and later adjust the consistency of the gravy by adding more water if needed.
Calories: 251kcal | Carbohydrates: 28g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 742mg | Potassium: 427mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4934IU | Vitamin C: 2447mg | Calcium: 566mg | Iron: 2mg