Chinthamani Chicken is one of our favorite fiery South Indian dishes! Bursting with the flavors of red chilies, shallots, and garlic, it’s simple to make yet incredibly aromatic. We love enjoying it hot with rice after a long day — a perfect meal for anyone who loves a bit of heat and home-style flavor.
📝 Ingredients
- Chicken – 500 g (cut into small pieces)
- Oil – 2 tbsp
- Dried red chilies (deseeded) – 8 to 10
- Shallots – 10 to 15 (peeled)
- Garlic – 6 to 8 cloves (crushed)
- Tomato – 1 (chopped)
- Salt – to taste
- Red chili powder – 1 tsp
- Curry leaves – few sprigs
- Cumin (jeera) – ½ tsp (lightly crushed)
- Water – as needed
🍳 Instructions
Prepare the base:
1. Heat oil in a pan.
2. Add deseeded dried red chilies and sauté for a few seconds.
3. Add shallots and sauté until soft and slightly golden.
Cook the chicken:
4. Add crushed garlic and chopped tomato, stir well.
5. Add chicken pieces and mix until coated with the masala.
Add spices and water:
6. Add red chili powder, curry leaves, crushed cumin, and salt.
7. Pour enough water to partially cover the chicken.
8. Bring to a boil, then reduce flame and simmer until chicken is tender and water reduces.
Finish:
9. Cook uncovered until the masala thickens and coats the chicken.
10. Serve hot.
💡 Tips * Use small onions (shallots) for natural sweetness and better flavor. * Adjust dried red chilies according to your spice tolerance. * Pairs well with steamed rice, lemon rice, or flaky parotta.