Chicken Kadi Patta | How To Make Curry Leaf Chicken

Chicken kadi Patta, curry leaf chicken, easy chicken recipes for dinner, murgh curry, chicken thighs

5 from 19 votes

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

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: Andhra Pradesh, Coastal Karnataka, Hyderabad, Indian, Kerala, South Indian, Tamil Nadu, Telangana

Servings:

Calories: 251kcal

Author: Kushi

Ingredients

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

Instructions

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 tbsp Black Peppercorns, 4 to 5 Dry red chilies, 1 cup Curry leaves, 1 tbsp Coriander seeds, ½ tsp 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 tbsp Garlic cloves, 1 small Onion, 1 tbsp 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 tbsp Oil, ½ tsp 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 tsp Garam masala powder

Notes

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.

Nutrition