Idiyappam (4 Pcs) & Chicken Khorma Recipe

Prepare dough

Place 1 cup rice flour in a mixing bowl. Add 1 tsp salt and mix. Heat 3 tablespoons boiling water (just-off-boil) and drizzle into the flour while stirring with a spatula. Add 1 tsp oil. When mixture is cool enough to handle, knead quickly to form a smooth, pliable, non-sticky dough. If too dry, add 1 tsp warm water at a time; if too wet, sprinkle a little more rice flour.

Fill idiyappam press

Lightly oil the inside of an idiyappam press or a sev maker fitted with a fine-holed plate. Divide the dough into four equal portions for 4 idiyappam. Fill one portion into the press, keeping remaining dough covered to prevent drying.

Prepare steamer

Bring 500 ml of water to a rolling boil in a steamer or large pot with a steamer basket/tray. Lightly oil 4 idiyappam plates or line with oiled parchment to prevent sticking.

Press and steam

Press each dough portion into thin circular nests directly onto the oiled plates (about 10–12 cm / 4–5 in diameter). Place up to 2–3 plates in the steamer (depending on size) and steam over high heat for 8–10 minutes until the idiyappam turns opaque and is cooked through. Remove and let rest 1–2 minutes before gently lifting from the plate. Repeat for remaining portions.

Keep idiyappam covered with a clean cloth to stay warm while you finish the khorma. Serve fresh with chicken khorma.

Marinate chicken

In a bowl, combine the chicken pieces with 3 tbs whisked yogurt, 1/2 tsp salt (from total), 1/2 tsp turmeric, and 1/2 tsp ground coriander. Mix and let sit 15–20 minutes while you start other steps (or up to 2 hours refrigerated).

Cook onions

Heat 3 tbs oil or ghee in a wide pan over medium heat. Add the thinly sliced onions and a pinch of salt. Fry, stirring often, until golden brown and lightly caramelized, about 10–12 minutes. Remove about 2 tablespoons of the fried onion and set aside for garnish or to blend into the gravy for extra body.

Sauté aromatics

Add minced garlic (4 cloves), minced ginger (1 tbs) and slit green chilies to the pan with the remaining onions. Sauté 1–2 minutes until fragrant. Add 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp turmeric; stir and cook 30–45 seconds to bloom the spices.

Brown chicken

Add the marinated chicken pieces to the pan. Increase heat to medium-high and sear for 4–5 minutes, stirring occasionally, until the chicken is sealed and starting to brown. If using bone-in, brown a little longer for color.

Build the khorma gravy

Reduce heat to medium. Stir in the coriander-cumin paste (2 tbs) if using, and the reserved fried onion. Add 3 tbs grated coconut or coconut cream and mix well. Pour in about 100 ml whole milk or water to reach a medium-thick gravy. Season with remaining salt (about 1 tsp total between steps) and 1 tsp garam masala. Cover and simmer gently 12–15 minutes (20–25 for bone-in) until chicken is cooked through and tender. Stir occasionally and adjust liquid to avoid sticking.

Finish and garnish

Taste and adjust salt and spice balance. If you prefer a smoother creamier khorma, blend 2–3 tablespoons of the sauce (or a handful of reserved fried onion + coconut) and stir back into the pan. Simmer 1–2 minutes more. Turn off heat, finish with chopped cilantro (2 tbs) and a squeeze of lemon to brighten.

Serve warm: place one idiyappam (string hopper) per plate and ladle a generous portion of chicken khorma alongside or over the idiyappam. This recipe yields 4 idiyappam pieces and enough khorma to serve them.