Pallipalayam Chicken
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About Pallipalayam Chicken
Pallipalayam Chicken is a beloved specialty from Tamil Nadu, originating in the quaint town of Pallipalayam where this iconic recipe was first crafted. Known for its simplicity, this dish uses minimal ingredients—juicy boneless chicken, aromatic shallots, fiery dried chillies, garlic, and mustard seeds—to deliver an explosion of authentic South Indian flavors.
Quick and easy to prepare, Pallipalayam Chicken is perfect for busy days when you want a restaurant-style dish without the fuss. Its remarkable taste makes it an instant hit at parties and get-togethers, promising to impress your guests with every flavorful bite. Experience the essence of Tamil cuisine with this mouthwatering and memorable chicken recipe.
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Recipe Time & More
Ingredients
- 1/2 kg Boneless Chicken
- 1/4 kg Shallots
- 15 Chili (Dried, dried chillies numbers)
- 12 cloves Garlic
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seed (cummin)
- tsp Fennel Seeds (seeds1/4)
- 1 leaf Curry Leaves
- 2 tbsp Oil
- 1/4 tsp Turmeric Powder (Haldi)
- 1.5 tsp Salt (or as per taste)
- 1/4 Coconut (chopped)
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Instructions
- Heat oil in a wok. Add mustard seed, cummin, fennel and dried chillies. Let it splutter. Add shallots and garlic and saute till transparent. Add boneless chicken, salt and turmeric powder and saute well.
- Water content in the chicken is well enough to cook chicken soft. No need to add extra water. Cover the wok and reduce to low flame. Let it cook for 15 ten to fifteen minutes till chicken is soft. When it's done add chopped coconut pieces and stir..
- Garnish it with coriander leaves and serve hot. Pallipalayam chicken can be consumed with any sambhar, rasam or curd and to any flavored rice. Restaurant style Pallipalayam chicken is ready within few minutes at ease.
Recipe Notes
Additional Tips
- For an authentic flavor and signature crunch, use sliced coconut pieces sautéed until golden—this not only adds texture but also a subtle sweetness that balances the heat.
- If you prefer a smokier aroma, briefly dry-roast the dried red chillies and fennel seeds before grinding or adding them to the dish; this intensifies the overall flavor profile.
- Pallipalayam Chicken is typically cooked without tomatoes or turmeric; to maintain its characteristic color, avoid adding these and rely on the natural red hue from the chillies.
- Leftovers can be used as a filling for wraps or sandwiches—add a squeeze of lime and some fresh coriander for a fusion twist.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 83kcal | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.8g | Sodium: 1140mg
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Jayanthy Asokan
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Such a perfect dish! Thank you.
This is amazing! Excited to make it.
This looks delightful! Thanks for the recipe.
This looks so inviting! Thank you.