This is a dish that every Kerala household has its own version of. Kanthari chicken — made with Bird’s Eye Chilly — is hot, aromatic, and deeply flavoured. The sharpness of Bird’s Eye Chilly is very different from regular red chilly; it has a clean, bright heat that works beautifully with chicken.

Ingredients (Serves 3-4)

700g chicken, cut into pieces | 2 tablespoons coconut oil | 1 teaspoon mustard seeds | 15 curry leaves | 2 medium onions, finely chopped | 1 tablespoon ginger-garlic paste | 8-10 fresh Bird’s Eye Chillies, slit (or 2 teaspoons Tikachi Bird’s Eye Chilly Powder) | 1 teaspoon turmeric | 1 teaspoon coriander powder | Half teaspoon black pepper | Salt to taste | Fresh coconut gratings (optional, for garnish)

Method

Step 1: Marinate chicken with turmeric, half the ginger-garlic paste, and salt for 30 minutes.

Step 2: Heat coconut oil. Splutter mustard seeds, add curry leaves. Add onions and fry until deep golden — 10 to 12 minutes.

Step 3: Add remaining ginger-garlic paste. Fry 2 minutes. Add the Bird’s Eye Chillies (whole slit or powder). Add coriander and black pepper. Stir well.

Step 4: Add the marinated chicken. Mix to coat completely. Cover and cook on medium-low heat for 20 minutes, stirring occasionally.

Step 5: Remove lid, increase heat, and dry-fry the chicken until the masala coats each piece and the oil separates — about 8 to 10 minutes.

Step 6: Garnish with fresh curry leaves and grated coconut. Serve with Kerala parotta, rice, or appam.

Heat Level Guide

8-10 whole Bird’s Eye Chillies: Very hot. For experienced spice eaters. | 5-6 chillies: Hot but manageable for most. | 1 teaspoon Tikachi Bird’s Eye Chilly Powder: Medium-hot with excellent flavour. | Half teaspoon: Mild with the characteristic aroma of Kanthari without extreme heat.

Shop Tikachi Bird’s Eye Chilly — whole and powder — at mytikachi.com.