Podi Chicken Recipe
Make Podi Chicken Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Podi (Spicy South Indian Dry Spice Powder)
Chicken & Marinade
For Cooking/Finishing
Method
Podi (Spicy South Indian Dry Spice Powder)
- 1
- 2
Roast chilies and spices
Lower the heat slightly. Add the red chilies to the skillet and roast for 20–30 seconds on each side until they darken slightly (do not burn). Remove. Quickly roast the cumin seeds, black peppercorns and methi seeds for 30–45 seconds until fragrant. Add sesame seeds and roast 1 minute until they pop and smell nutty. Add dry curry leaves and roast 15–20 seconds—they crisp quickly.
- 3
Cool and grind
Allow all roasted ingredients to cool completely (10–15 minutes). Transfer to a spice grinder or high-speed blender. Add salt and optional jaggery. Grind to a fine but slightly gritty powder (texture should be a little coarse so it clings well to chicken). Taste and adjust salt or jaggery. Yield: about 3/4–1 cup podi. Store in an airtight jar for up to 2–3 weeks.
Chicken & Marinade
- 4
Prepare chicken
Pat chicken pieces dry with paper towels. If using bone-in, make 1–2 shallow slashes per piece to help the marinade penetrate.
- 5
Make marinade
In a large bowl, combine whisked yogurt, turmeric, ginger-garlic paste, salt, lemon juice and 2 tablespoons cooking oil. Mix until smooth.
- 6
Marinate chicken
Add the chicken pieces to the marinade and rub well so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.
Cooking & Finishing
- 7
Pan-fry or shallow-fry chicken
Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat. Shake off excess marinade from chicken (but keep a little yogurt on). Add chicken pieces in a single layer (do not overcrowd). Cook 4–6 minutes per side for boneless (longer for bone-in, 8–10 minutes per side) until well-browned and cooked through (internal temp 74°C / 165°F for breasts, 75–80°C for thighs). Remove chicken to a plate.
- 8
Temper and sauté aromatics
In the same skillet, add remaining 1 tablespoon oil over medium heat. Add mustard seeds and let them splutter (about 30 seconds). Add sliced onion, fresh curry leaves and slit green chilies. Sauté until onions are soft and lightly golden, about 5–7 minutes.
- 9
Coat chicken with podi
Return the cooked chicken pieces to the skillet with the onions. Sprinkle 3–4 tablespoons of the prepared podi evenly over the chicken. Toss gently so chicken and onions are well-coated with the powder. Cook together 2–3 minutes so the podi toasts slightly and adheres to the chicken. Taste and add additional podi or salt if needed.
- 10
Finish and garnish
Turn off heat. Optionally drizzle 1 teaspoon ghee over the chicken for richness and aroma. Garnish with chopped coriander. Serve hot with steamed rice, idli/dosa, or flatbreads and extra podi on the side.