Home
Recipe
Muniyadi Vilas Chicken

Muniyadi Vilas Chicken

From Restaurant Delight to Home Favourite

name

Abhishek Rai

15 Recipes

Recipe-image
Our love for Muniyadi Vilas Chicken began when we first tried it at a famous restaurant. The bold, spicy flavors and thick, aromatic gravy made a lasting impression on us. Inspired by that experience, my mother recreated the dish at home, and it tur...
Read More

RECIPE DETAILS

Explore Every details of the recipe

Muniyadi Vilas Chicken Curry is a flavorful South Indian dish from Tamil Nadu, featuring marinated chicken cooked with bold spices, aromatic roasted masala, and a rich gravy. Perfectly pairs with rice or parotta for a comforting, rustic meal.

Cooking Time
:
35 mins
Cuisine
:
African
Difficulty
:
Medium
Servings
:
3
Type
:
Non- Vegetarian
Emotions
:
Nostalgia, Comfort, Occasions
Tags
:
Muniyandi Vilas Chicken, South Indian Chicken Curry, Chicken Curry Recipe, Madurai Chicken Dish

  • Let the chicken marinate for at least 30 minutes to allow the spices to deeply flavor the meat.

  • Cook the chicken on medium-low heat to allow the flavors to meld together and the chicken to become tender.

  • Chicken (with bones) - 1 1/2 Pounds
  • Onion/ vengayam (medium size) (finely chopped)- 1 No
  • Tomato (medium size) (chopped) - 1 No
  • Green chilli/Pachaimilakai , (chopped)- 1 No
  • Ginger garlic paste - 2 Teaspoons
  • Coconut paste - 2 Tablespoons
  • Turmeric powder/manjal Podi - 1/2 Teaspoon
  • Curry leaves/karivepillai - 1 Sprig
  • Coriander leaves/kothamalli (chopped) - 1 Tablespoons
  • Salt - 1 1/2 Teaspoon
  • Oil - 3 Tablespoons
  • To roast and grind:
  • Red chilli/varamilagai - 6 Nos
  • Coriander seeds/dhaniya - 1 Tablespoon
  • Raw rice/pacharisi - 1 Teaspoon
  • Black pepper/milagu - 1 Teaspoon
  • Fennel seeds/Sombu - 1/2 Teaspoon
  • Poppy seeds/kasakasaa - 1 Teaspoon
  • Roasted gram dhal/pottukadalai - 1 Teaspoon
  • Cinnamon/Pattai - 1 inch
  • Cloves/lavangam - 3 Nos
  • Desiccated coconut - 1 Teaspoon
  • For Tempering:
  • Mustard seeds/kadugu - 1/2 Teaspoon
  • Bay leaf - 1 No
  • Fennel seeds/Sombu - 1/2 Teaspoon
  • Red chilli/varamilagai (broken) - 2 Nos

Step 1

Clean and cut the chicken to bite size pieces and keep it aside.

Step 2

Dry roast the given ingredients to a golden color or till the aroma comes out. Grind it to a fine powder and set it aside.

Step 3

Heat a pan with oil and crackle the fennel, mustard seeds. Add the bay leaf, red chilli.

Step 4

Add the curry leaves and green chilli, then add the onion and saute it tills transparent.

Step 5

Now goes in the ginger and garlic paste, fry it for a minute. Add the chopped tomato and cook it till mushy.

Step 6

Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.

Step 7

Now add the ground spice powder and mix it well it coats well.

Step 8

At this stage add around 2 cups of water and the coconut paste, let it cook for 5-8 minutes.

Step 9

Then simmer it for another 5 minutes or till the oil gets separated.

Step 10

Add the chopped coriander leaves and put off the stove.

Step 11

Serve it after an hour to get the flavors incorporate well.

Serving:

Serve Muniyadi Vilas Chicken Curry hot, garnished with fresh coriander leaves, alongside steamed rice or flaky parotta for a complete, flavorful meal.