Marinated in aromatic spices, wrapped in banana leaf and lightly roasted to perfection – this is a classic & mind blowing recipe to enjoy a sumptuous meal!
Chicken- 1/2 kg, cut into medium size pieces
Onion-2, thinly sliced
Ginger-garlic paste-2 tsp
Tomato-1, finely chopped
Green chilies- 2, finely chopped
Turmeric powder- 1 tsp
Kashmiri chili powder-2 tsp
Pepper powder-2 tsp
Coriander powder- 1 tsp
Garam masala powder-1 tsp
Perumjeerakam/fennel powder- 1/2 tsp
Thick curd-1 tbsp
Thick coconut milk-1/2 cup
Vinegar- 1 tbsp
Curry leaves-A sprig
Method: Clean, wash, & drain the chicken pieces. Marinate the chicken with half of the spice powders- turmeric powder, kashmiri chili powder, pepper powder, half of the ginger-garlic paste, vinegar, salt, and 1 tsp of oil. Leave it aside for 30-45 mins. Heat oil in a pan. Add the marinated chicken and shallow fry until golden brown. Drain them on a paper towel and keep aside.
In the same oil, add the remaining ginger-garlic paste and chopped green chilies. Fry until the raw smell goes away. Add the sliced onions and saute until golden & translucent. Add the remaining spice powders-turmeric powder, chili powder, coriander powder, garam masala powder, perumjeerakam, & salt. Fry for 1 min. Add the chopped tomatoes and mix well. Cook until they are mushy and the oil starts to separate. Add the fried chicken pieces and mix well until the masala gets coated well. Add thick coconut milk and curry leaves. Cook for another 5-10 minutes until the gravy thickens.
Clean the banana leaf and wilt it by slightly running it on fire for 1-2 seconds and flipping the sides. Place the chicken masala on the center and wrap it gently without breaking the leaf and tie it with banana fiber or cooking thread. Place the parcel seam side down inside a heavy bottom pan and cover it with a lid. Slow cook for 15 minutes on both sides. Remove from flame. Open the parcels and serve hot with steamed rice or parotta as a side dish. Enjoy every bite!