This version of Mallur Chicken is the most straightforward recipe for chicken curry. You will have tender chicken in a delicious sauce. You might not believe this, but this recipe has only one dry spice, red chili powder. But when you taste it, you think it has plenty of other blends of spices. Bachelors will love this with some Indian Paratha.
I take no credit for this recipe; it was given to me by Chef Damudaran. K, he is mainly known as Chef Damu. He is a famous South Indian Chef. He hosted many TV Shows and appeared in some Tv Series and Films. It was an honor to talk to him.
I asked him to share a very simple recipe with me and my readers, and he quickly said, “Something simple? It got to be Mallur Chicken”. Honestly, at that time, I didn’t know that this dish existed, and when he gave me the recipe, I couldn’t believe my eyes, but I went ahead and tried it, and Oh My God, it was amazing. Looking at the ingredients, you might have some doubts (Like I did), but you got to try it to know what I mean when I say that this dish is flavorful and is the simplest chicken curry dish ever!
🥘 INGREDIENTS TO MAKE MALLUR CHICKEN
Chicken – legs, thighs, and wings and discarded the breast. You can use all legs or the parts you like.
Oil – I have used corn oil, but you can go for ghee.
Onion and garlic – It won’t be a curry dish without these two ingredients.
Water – We need water to make the sauce.
Red chili powder – This is the star, but there are two types of red chili powder. The Bengali red chili will be too hot, so avoid using that in this recipe.
Salt – to season the dish.
🔪 HOW TO MAKE MALLUR CHICKEN
This is a straightforward recipe. Preparing it and making it take a few minutes. Below are the main 5 steps, more details in the recipe card.
Add the oil to a hot pan, fry the onion until translucent, then add the garlic.
Add the chicken and cook for 10 minutes when the onion is light brown, then season with salt and red chili powder. Stir for 3 minutes.
Pour enough boiling water to cover the chicken. Cook until the chicken is done.
The sauce you are left with should be around ¾ a cup, but you can add more water if it’s less and then allow the mixture to boil for two minutes before turning off the heat.
Serve the Mallur Chicken with plain rice or with Indian paratha bread.
💭 COOKING TIPS
- If you use frozen chicken, cleaning it properly to eliminate its smell is essential. In my Musakhan Recipe post, I explain how you can do that.
- Pat the chicken dry before adding it to the fried onion. It will allow the chicken to cook faster and have a beautiful color.
- Although I have used oil in this recipe, ghee brings more flavor.
- A heavy bottom pan will let the chicken cook evenly and slower, giving tender, juicy chicken.
💬 FREQUENTLY ASKED QUESTIONS
Are you sure this recipe is not missing other ingredients?
I didn’t miss any ingredients; this version of mallur chicken has these ingredients only. My guess is it was created for bachelors.
Can I use chicken breast?
Yes. You can cut the chicken breast into cubes and use it in this recipe.
What other versions of Mallur Chicken?
There is one with curry leaves and a little more spices. However, even the other versions are quick to make.
🍲 MORE INDIAN RECIPES YOU’LL ENJOY
🌡️ STORING AND HEATING
Fridge: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
Freezer: Mallur chicken freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheat: Reheat the curry on the stovetop over medium heat or microwave until heated.
Mallur Chicken Curry Recipe
- 3 garlic cloves minced
- 1 medium onion chopped
- 3 tablespoons oil
- 2 chicken thighs
- 2 chicken legs
- 2 chicken wings
- Salt to taste
- ¼ teaspoon red chili powder
- Boiling water
- In a pan, add oil. When hot, add the onion; when translucent, add the garlic and cook for a few seconds.
- Add the chicken and cook for 10 minutes on medium-high. Season with the salt and chili powder for three minutes
- Pour enough boiling water to cover the chicken. Let it cook until the chicken is done.
- Add more water if needed. You should end up with ¾ cup of sauce.
- Serve the curry with plain rice or Indian paratha bread.
- Use the chicken with or without skin. I have used skinless chicken.
- Instead of oil, you can use ghee for more flavor.
- Pat the chicken dry before adding it to the fried onion.
- It’s best to use a heavy bottom pan.
- This recipe was first published in 2013 and is now updated with more information.