How to make Braised Dakshin Style Chicken - Boneless chicken breasts marinated in a flavourful South Indian masala mix and pan cooked.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Curry leaves (कड़ी पत्ते )

Cuisine : Tamil Nadu

Course : Main Course Chicken

Braised Dakshin Style Chicken Recipe Card

Braised Dakshin Style Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Braised Dakshin Style Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Koyla Butter Chicken, Chicken in Burnt Chilli Sauce, Chicken Pistewala, Andhra Chicken Fry.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Braised Dakshin Style Chicken Recipe

  • Boneless chicken breasts with winglet 4

  • Curry leaves chopped 1 teaspoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Lemon juice 1 tablespoon

  • Ginger-garlic-green chilli paste 2 tablespoons

  • Turmeric powder ½ teaspoon

  • Red chilli powder 2 teaspoons

  • Rice flour 2 teaspoons

  • Coconut oil 2 tablespoons

  • Mustard seeds ½ teaspoon

  • Dried red chillies broken 3-4

  • Curry leaves 6-7

  • Asafoetida ½ teaspoon

  • Onions sliced 2 medium


Step 1

Place chicken breasts on a plate. Add salt, crushed peppercorns and lemon juice, mix well and set aside.

Step 2

Mix together 1 tablespoon ginger-garlic-green chilli paste, turmeric powder, 1 teaspoon chilli powder and curry leaves in a bowl. Add rice flour and mix. Add the chicken breasts and mix well. Set aside for 10-15 minutes to marinate.

Step 3

Heat coconut oil in a non-stick pan. Add marinated chicken and cook for 2 minutes on each side. Drain and set aside on a plate.

Step 4

Add mustard seeds and dried red chillies to the oil remaining in the same pan and let the seeds splutter. Add curry leaves and asafoetida and mix.

Step 5

Add remaining ginger-garlic-green chilli paste and onions, mix and sauté till onions turn translucent.

Step 6

Add salt and remaining chilli powder, mix and sauté for 15 seconds.

Step 7

Add the chicken and mix well. Drizzle some water, cover and cook on low heat till fully done.

Step 8

Serve hot.