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Chicken Varuval – How to prepare in three simple steps

The scene of cooking Indian food in the film “The Hundred-Foot Journey” keeps flashing back when I was cooking this Chicken Varuval.

This movie centered at the cultural clash between the two rival restaurants in a sleepy French village, one being French and another is Indian. You can feel the intensity of the heat drifting from the Indian restaurant while admiring the elegance and refinement of the French cuisine with the artistic plating.

Ready to take a bite of the Indian cuisine with the intense flavor?  Here is the Chicken Varuval you can take on, and be ready to withstand the fiercely hot spices permeated your palate down to your throat.

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Chicken Varuval recipe

The authentic flavor from the Tamil Nadu

Chicken Varuval (spicy dry-fried chicken) is the dry chicken curry originated from the Chettinad region of Tamil Nadu in Southern India.

This is my favorite Indian dry curry dish. I always enjoy having it whenever I thought of having some very authentic Indian flavor. The Malaysian version is close to the original Chicken Varuval Chettinad with some minor alteration. The following recipe is based on how the Malaysian Indian prepare Chicken Varuval, with the use of a small amount of Malaysian meat curry powder.

It has an intense flavor of herbs and spices since it is fried until nearly dry. If you have eaten rendang beef, butter chicken, chicken tikka masala or any other similar curries with gravy, you will find that Chicken Varuval is jam-packed with the complex flavor of herbs and spices more than any curry with sauce.

Chettinad cuisine is one of the spiciest and most aromatic cuisines in India. It is renowned for the use of fresh ground herbs and spices. Chicken Varuval is one of the most popular Chettinad cuisines. The combination of fennel seeds, cumin seeds, dry chili and coriander seeds create the unique aroma & flavor to this dish.

Ready to try?

This spicy dry fried chicken goes well with rice, bread, or other more traditional accompaniments such as dosais, appams, paratha, and idlis.

And it is quick and easy to prepare– three simples steps and nearly foolproof.

Let’s take a look how to make it in details.

easy Indian chicken recipe

Step 1- Marinate the chicken.

This step is critical, and you should not skip.

Since the chicken chunks are cooked for less than half an hour, the flavor of the herbs, spices, and salt may not have enough time to penetrate into the inner part of the chicken, especially for the larger pieces. On the contrary, wet curry with gravy has no such problem as it is stewed much longer. Therefore, marination will ensure the thicker part of the chicken chunks is equally well seasoned.

I like to add all the salt required for the recipe to the chicken. Part of the salt from the marinade will eventually mix with the onions, tomatoes, and other spices so you should not worry that it will turn out too salty. In fact, this method is more useful to ensure the inner part has the right level of saltiness, You need to marinate it for at least an hour, although even overnight is harmless.

Chicken Varuval Malaysian style

Chicken Varuval Malaysian style uses a marinate that include meat curry powder. Most of the authentic variant are without this item. This Malaysian curry powder improves the overall flavor with its mix complex of herbs and spices. Apart from this, other ingredients like turmeric powder, salt, ginger, and garlic paste (or minced) are quite similar to the original version.

I have seen some people do not marinate the chicken. The raw chicken chunks are added directly to the herbs and spices in the pan. While this is an easy way to prepare Chicken Varuval, marination will improve the flavor of the chicken.

You can use breast meat or bone-in chunks. Bone-in chicken tastes better as the bone improves the flavor during cooking. It is up to you to decide whether to leave the skin on or not. It is entirely your preference.

Chicken Varuval chettinad

Step 2. Prepare the masala powder

The signature flavor of Chicken Varuval is the result of the combination of a set of aromatic spices. The spices I used in this recipes are cinnamon, green cardamom, cloves, fennel seed, coriander seed, cumin seed, black peppercorn and some dry red chili.

These spices are best to toast lightly on a pan over low heat without oil. Toasted spices are not only more aromatic, but it is also dryer and easy to grind into powder.

You can use a mortar and pestle to grind it, but it is quicker with an electric spice grinder.

Freshly ground spices are more aromatic than the ready-make ground spices. If you use them, skip the step of toasting and add them to the sauteed onions and tomatoes directly.

Step 3. Cooking the chicken

Cooking Chicken Varuval is simple.

  • Start with sautéing the red dry chili and curry leaves in vegetable oil for half a minute. Then add the finely chopped onions and keep sautéing until the onions turn translucent and the raw smell disappears. It will take a few minutes.
  • The next step is to add the chopped tomatoes, the ground masala, and the marinated chicken.
  • Keep the heat low and let the chicken simmer, cover with the lid. After about ten minutes, the chicken will start to cook, and the juice will flow freely. The chicken will be braised in its gravy and the chopped tomatoes for another five to ten minutes until it is almost dry, and the masala will start to clings on to the chicken. You can remove the lid at this stage and occasionally make a few stirs as the chicken may stick to the pan.
  • Since this is a dry chicken dish, you will expect there is minimum gravy. Some people may want to add more onions and tomatoes to it, hoping to add more flavor to the chicken. This sound logical, but the higher amount may not do any good to the dish as excessive tomatoes and onions will hinder the masala from penetrating and cling on to the chicken.
  • Add some chopped coriander leaves when it is nearly done. Now it is ready to serve with rotis, parathas, dosa, idli or biryani rice.
Chicken Varuval recipe

Will deep-fry the chicken improves the flavor?

Some recipes suggest deep-fried or pan-fried the chicken until golden brown before mixing with the tomatoes and cook further.

I have tried both ways, but there is no significant difference in taste. I assume the intense flavor of the herbs and spices adequately mask any aroma created during the frying process. I have abandoned the deep-fried/pan-fried step ever since.

Adjust the hotness of the Chicken Varuval.

The amount of chili in this recipe is based on the level of hotness generally accepted by the local community in Malaysia. It may be the level you want or too spicy.

If you want to reduce the spiciness without sacrificing the flavor of the chilies, remove all the seeds and the pith of the chilies before cooking, So even though you still use the same numbers of chilies, the level of spiciness is much lower.

The Chicken Varuval Recipe

Yield: 4 people

Chicken Varuval

Chicken Varuval recipe

This recipe is based on how the Malaysian Indian prepare Chicken Varuval, with the use of a small amount of Malaysian meat curry powder.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


(A) For the Masala powder

(B) For the chicken and the marinade

(C) For the remaining ingredients

  • 2 tbsp vegetable oil
  • 4 dry red chili
  • 1 green chili
  • 10 curry leaves
  • 2 onion, , about 180g
  • 1 tsp garlic, , minced
  • 1 tsp ginger, , minced
  • 1 tomato, , about 120g
  • 1 sprig coriander leaves


  1. Place all the ingredient in (A) in a frying pan. Roast the spices over low heat until smell fragrant.
  2. Crush the spices with the mortar and pestle or the electric spices grinder. Set aside.
  3. Cut the chicken into small chunks, bone-in. Marinate for at least one hour with ingredients in (B).
  4. Heat up the vegetable oil, saute the dry chili, green chili and half of the curry leaves over low heat until fragrant.
  5. Add the chopped onion, ginger and garlic and saute until the onion turns translucent.
  6. Add the chopped tomato, the ground masala (from ingredient A) and chicken.  Mix well.
  7. Cook for another 10 minutes or until the gravy is nearly dry.
  8. Add the remainder of curry leaves.
  9. Garnish with coriander leaves. Served.

Nutrition Information:



Serving Size:

4 servings

Amount Per Serving: Calories: 1956Total Fat: 117gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 462mgSodium: 6379mgCarbohydrates: 82gFiber: 10gSugar: 17gProtein: 144g

This data was provided and calculated by Nutritionix on 5/22/2019


Tuesday 16th of June 2020

i‘m a vegetarian and I substituted the chicken with mushrooms, tofu, carrots and potato and followed your recipe exactly and my family loved it. We ate it with coconut-milk-cinnamon rice and sweetpotato leaves stirfry. Big thank you:))

KP Kwan

Tuesday 16th of June 2020

Hi Indra, The recipe is only served as a guideline, and happy to know that you make it happen by improvising it to become a vegetarian dish. Best regards, KP Kwan


Friday 27th of December 2019

Hi, what is the total cooking time for the bone-in-chicken to be thoroughly cooked? You have mentioned only 10 mins? Will appreciate your clarification on this. Thank you.

KP Kwan

Saturday 28th of December 2019

I cook the chicken (cover) for ten minutes along with the tomato. After about ten minutes, the chicken will exude its juice itself. By then, I will cook it for another five to ten minutes by removing the lid so that I can stir it and let the gravy dry out quicker. Total is ten minutes (cover) plus five to ten minutes (open). The endpoint is when the gravy dried up and cling on to the chicken. It is a dry dish, not with plenty of gravy.


Monday 23rd of December 2019

Hi I notice that there is no water added to the chicken whilst it is cooking. How does the chicken cook without addition of water?

Will appreciate your input on this. Thank you.


KP Kwan

Tuesday 24th of December 2019

Hi Nita, The onion, tomato and the chicken itself will exude liquid while cooking with the lid on. That is why I did not add water. YOu can take a look at the video embedded. Enjoy :) KP Kwan

Daven G

Monday 4th of November 2019

Tried this today and it came out delicious. Thank you for the recipe!

KP Kwan

Monday 4th of November 2019

Thank you and glad to know that you like this chicken varuval recipe.


Tuesday 17th of September 2019

It was so good! Thank you!

KP Kwan

Wednesday 18th of September 2019

Thank you for trying this recipe!

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