Chicken Varuval Picture

Chicken Varuval Recipe, a Chettinad Heritage

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Chicken Varuval Recipe is a part of South India culinary heritage and has been passed down through generations with each family adding its unique touch to the dish. The term “varuval” is derived from Tamil, a Dravidian language spoken predominantly in the Indian state of Tamil Nadu and in Sri Lanka. In Tamil cuisine, “varuval” refers to a dry dish that is often prepared by sautéing or frying meat or vegetables with a blend of spices.

Chicken Varuval is typically associated with the Chettinad region and deeply rooted in the cultural and regional cooking practices of Tamil Nadu and surrounding areas. Chettinad cuisine is known for its robust and flavorful cuisine. It is usually characterized by the use of a variety of spices, including black pepper, fennel, cinnamon, and cloves, which contribute to the distinctive taste of dishes. With its bold flavors and aromatic spices, the popularity of Chicken Varuval Recipe has spread beyond India, gaining recognition and appreciation among food enthusiasts worldwide.

  • Knife
  • Cutting board
  • Blender
  • Frying pan
  • Spatula
  • Strainer
  • Bowl
  • 700g Chicken 
  • 2 tbsp Ginger and Garlic paste 
  • 1 tsp Turmeric Powder
  • 1/2 tsp White Pepper Powder
  • 1 tsp Black Pepper
  • 1 tsp Fennel Seed
  • 2 Bay Leaf 
  • 1 Cinnamon 
  • 5 Cloves 
  • 4 Cardamom 
  • 2 Star Anise 
  • 4 Onions
  • 5-6 Dried Chili 
  • 1 Tomato 
  • 2-3 Curry Leaves 
  • 1 tsp Chili Powder 
  • 1 tsp Coriander Powder 
  • 1-2 tsp Dark Soy Sauce 
  • 3-4 Birds Eye Chilli 
  • Oil

Salt to taste

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  1. Put Chicken on the Frying Pan
  2. Add ½ tsp Turmeric Powder
  3. Add ½ tsp Salt
  4. Add White Pepper Powder
  5. Add 1 tbsp 1 Ginger and Garlic paste 
  6. Marinate all ingredients together with chicken and set aside for 30 mins while preparing the other ingredients.
  7. Cut Tomato and Onions
  8. Add Fennel on the Frying Pan
  9. Add Black Pepper
  10. Roast till fragrant 
  11. Let it cool completely and then blend until it becomes powder and set aside 
  12. Heat the Oil on the Frying Pan
  13. Fry the Chicken medium rare
  14. Strain the Fried Chicken
  15. Reduce the Oil inside the Frying Pan used for Fried Chicken
  16. Add Bay Leaf, Cinnamon, Cloves, Cardamom, Star Anise then Saute
  17. Add Onion and then Saute for 2 – 3 Minutes
  18. Add 1 tbsp Ginger and Garlic paste, Dried Chili, Tomato, and Curry Leaves then Saute
  19. Add Chili Powder , ½ tsp Turmeric Powder, and Coriander Powder 
  20. Saute for a minute
  21. Add the Fried Chicken
  22. [Opsyenal] Add Salt to taste
  23. Saute until the Fried Chicken done with medium-low heat
  24. Add Blended ingredients, Saute
  25. Add Dark Soy Sauce, Saute fo 1-2 minute(s) and turn off the stove
  26. Sprinkle a little bit Curry Leaves and Birds Eye Chilli 
  27. Remove the food from the pan and serve
  • Remove the bones from the chicken before cooking to make it easier to eat
  • Use Gloves so that the nails do not turn yellow from the Turmeric Powder after marinating the chicken
  • You can use MSG but it is healthier if you skip it

Recipe inspired from Rajie’S Cooking Passion channel, want to know the original video? watch the video