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Chicken Ularthiyathu

Ularthiyathu in Kerala means dry roasted. Traditionally, this dish is prepared with beef. It is a spicy dish and flavored with garam masala. Usually prepared in coconut oil and also having pieces of dry coconut in it.

Chicken Ularthiyathu

  1. Servings: 4

  2. Time: 60 minutes

  3. Difficulty: Easy



  1. Chicken (with bones) – 500 gms

  2. Onion – 2 medium

  3. Tomato – 2 medium

  4. Ginger Garlic Paste – 2 tsp

  5. Lemon juice – 1 tsp

  6. Chicken Masala – 2 tsp (I used Everest Chicken Masala)

  7. Garam Masala – 1 tsp

  8. Dry red chillies – 5 nos

  9. Kashmiri Red Chilli Powder – 1 tsp

  10. Curry leaves – 10-12 nos

  11. Dry coconut pieces – 15-20 (half inch pieces with 3-4 mm thick)

  12. Water – 1/4 cup

  13. Salt to taste


  1. Cut chicken in 1 inch pieces. Wash and clean thoroughly, drain and keep in a medium bowl

  2. Marinate chicken by adding salt, lemon juice, kashmiri red chill powder, half of ginger-garlic paste and Garam Masala. Mix well and allow to rest for 30 minutes

  3. Slice onion as well as tomatoes lengthwise and keep aside

  4. Take heavy bottom vessel and keep it on medium heat. Add coconut oil

  5. Once oil is heated, add dry red chillies, dry coconut pieces and curry leaves. Once it splutters, add onion and fry until they turn translucent

  6. Add remaining ginger-garlic paste. Mix well and cook for 2-3 minutes until raw smell goes off

  7. Add tomatoes and cook for another 4-5 minutes until they are cooked well

  8. Add chicken masala and water, mix well and continue cooking for another 3-4 minutes until it is well combined and water evaporates

  9. Add marinated chicken, mix well and cook on high flame for 5 minutes (if you feel it is very dry, add little coconut oil)

  10. Reduce the heat to low, cover the vessel with the lid and continue cooking for 3-4 minutes

  11. Serve warm with kerala paratha or chapati

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