04/07/2026
Cooker Shawaya | Malabar Style
🍗
• Chicken - 1.5 kg
• Kashmiri whole chillies (boiled) - 8
• Small onions (shallots) - 10
• Garlic cloves - 6
• Ginger - 2 inch piece
• Black pepper powder - 1/2 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1 tsp
• Cumin powder - 1 tsp
• MSG - 1 tsp
• Salt - to taste
• Vinegar - 1 tbsp
• Curd (yogurt) - 2 tbsp
• Butter - 1 tbsp
• Cooking oil - 1 tbsp
How to prepare:
1. Blend the boiled chillies, shallots, garlic, ginger and all the spices along with vinegar, curd and salt to make a smooth paste.
2. Coat the chicken well with this paste. Let it marinate for at least 30 minutes.
3. Pressure cook the marinated chicken for 4 whistles.
Let the pressure go down naturally and rest for 15 minutes.
4. Heat butter and oil in a pan. Add the cooked chicken and shallow fry until both sides turn golden.
5. Add the leftover gravy from the cooker to the pan, mix well, simmer for a few minutes and serve hot 😋❤️
Authentic Malabar flavors, one recipe at a time
Thank you for watching. Follow for more traditional recipes and stories from Koyakka's Kitchen!
