Irachipandam - Chicken infused with Malabari flavours

Chicken Irachipandam

Here's to 'pandam,' a dish named after the vernacular for gold. Kozhikode is a veritable rainbow of food, flavors, culture and the jingle of women's jewels as they work their savouries in their ever-busy kitchens.

The food here is as colourful and as rich as the anklets, chains, bangles, and various other adornments of the women. Hence, it's no small wonder that they love their 'pandam' as much as they love their food.

'Irachipandam' is a classic chicken dish with an unmistakable Thalassery touch. The pandam is actually an evening snack to go with a cup of steaming hot tea. It's also an easy-to-make snack during Ramzan, which one can pop into mouth a minute after the muezzin call.

Here's how to make pandam:


1 kg chicken

10-12 shallots

1 inch ginger

5-6 cloves garlic

4-5 green chillies

1 tsp spoon chilli powder

½ tsp spoon turmeric powder

1 tbsp masala powder

1 tbsp coriander powder

Pinch of salt


Mix the powders well with the chicken

Place chicken in a cooker with the required quantity of water

Once cooked, remove the bones and chop up the chicken

Heat oil in a pan and sauté a few shallots

Add in ground ginger, garlic and green chillies

Add a bit of masala powder and coriander powder and mix in the chicken

Cover and cook over a low flame

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