chicken paya

 Chicken Paya – A Lighter Take on a Traditional Classic

When people hear “paya,” they usually think of beef or mutton trotters, slow-cooked for hours into a rich, gelatinous curry. But there’s also a lighter, quicker version: Chicken Paya.

Chicken Paya Recipe – Comfort in a Bowl

Chicken Paya may not take as long as beef or mutton paya, but it carries the same soulful comfort. Using chicken feet (paya), the dish becomes rich, nourishing, and deeply satisfying. It’s lighter, quicker, and a wonderful choice for a warming breakfast or hearty dinner.

Ingredients

(Serves 4–5 people)

• Chicken feet (paya) – 8 to 10 pieces (thoroughly cleaned)

• Onions – 2 medium (thinly sliced)

• Tomatoes – 2 medium (chopped)

• Ginger-garlic paste – 2 tbsp

• Yogurt – ½ cup (whisked)

• Cooking oil or ghee – ½ cup

 Spices

• Turmeric powder – 1 tsp

• Red chili powder – 2 tsp (adjust to taste)

• Coriander powder – 2 tsp

• Garam masala powder – 1 tsp

• Salt – to taste

• Whole spices – 1 bay leaf, 2 black cardamoms, 3 cloves, 1 cinnamon stick

 Garnish

• Fresh coriander leaves – chopped

• Fresh ginger – julienned

• Green chilies – sliced

Step-by-Step Cooking

1. Prepare the Paya

• Make sure the chicken feet are properly cleaned. Some people peel off the outer skin for a smoother texture.

• Wash them in warm water with a little vinegar or flour to remove any smell.

2. Cook the Base

• Heat oil or ghee in a large pot.

• Add whole spices and let them crackle.

• Fry onions until golden brown.

• Stir in ginger-garlic paste and cook for a minute.

3. Add the Masala

• Mix in chopped tomatoes, yogurt, turmeric, red chili, and coriander powder.

• Cook on medium flame until the oil separates from the masala — this step brings out the deep flavor.

4. Simmer the Chicken Paya

• Add the cleaned chicken feet and stir well to coat them in the masala.

• Pour in about 5–6 cups of water (enough to make a soupy gravy).

• Cover and let it cook on low flame for 1–1.5 hours, until the paya become tender and the broth thickens slightly.
  (You can also use a pressure cooker — 20–25 minutes is enough.)

5. Final Touch

• Sprinkle garam masala powder.

• Garnish with coriander, ginger slices, and green chilies.

Serving Suggestions

• Serve steaming hot with naan, roti, or paratha.

• Some enjoy it with plain rice for a soothing meal.

• Best eaten fresh, while the broth is still hot and gelatin-rich.

Final Note

Chicken Paya is the kind of dish that feels like medicine for the soul — light yet nourishing, flavorful yet gentle. It’s perfect for family breakfasts on chilly mornings or as a comforting dinner when you need warmth and strength.

 In simple words: Chicken Paya is paya made easier — quick, wholesome, and just as heartwarming as its beef or mutton cousins.