Chicken Chettinad
Chicken Chettinad is a classic flavorful dish from the Chettinad cuisine
Ingredients
Chicken – 750 gms (with bones, cut into medium pieces)For Marination
For Marination
– Ginger Garlic Paste – 1 1/2 tsp
– Kashmiri Red Chilli Powder – 3 tsp
– Turmeric Powder – 1/2 tsp
– Salt – 2 1/2 tsp
– Lemon – 1 medium size
For Chettinad Masala
For Chettinad Masala
– Corriander Seeds – 1 Tbsp
– Cumin Seeds – 1 Tsp
– Fennel Seeds – 1 Tbsp
– Cinnamon – 1″
– Green Cardamom – 2 nos
– Black Peppercorns – 10-12 nos
– Cloves – 5-6 nos
– Red Chillies – 4 nos
– Ginger – 1Tbsp (roughly chopped)
– Garlic – 1 Tbsp (roughly chopped)
– Poppy Seeds – 2 Tsp
– Grated Coconut – 1 cup (freshly grated coconut)
For Curry
For Curry
Onions – 3 medium (finely chopped)
Tomato – 4 medium (boiled and skin removed)
Oil – 5 Tbsp
Curry leaves – 2 sprigs
Directions
Directions
- Clean and wash chicken thoroughly. Place it in a bowl
- Add juice of 1/2 lemon, 1 tsp kashmiri red chilli powder, ginger-garlic paste, turmeric powder and salt.
- Mix well and keep in refrigrator for 30 minutes
- In a small pan and put it on medium heat. Take 1 tbsp of oil. Saute corriander seeds, cumin seeds, fennel seeds, cardamoms, cloves, cinnamon stick, black peppercorns for 5 minutes or until fragrant
- Add chopped ginger and garlic and saute for another 2-3 minutes
- Add poppy seeds and grated coconut. Saute well for 4-5 minutes
- Add 1/4 cup of water and continue to saute till water almost evaporated
- Allow the masala to cool
- Make light slits on the tomato lengthwise. Boil these for 10 minutes. Once cooled, remove skin and chop these roughly, keep it aside
- Chop the onion finely and keep aside
- Grind cooled masala finely in the blender with little water. Adjust water so that masala is finely ground
- In a pan, take 4 tbsp of oil
- Once oil is heated, added finely chopped onion. Saute until onion turns brown. Add 10-12 curry leaves and saute for a minute
- Add ground masala and fry it well unless it starts releasing oil. Add little water while frying so that masala does not turn dry
- Add boiled and chopped tomato and saute well until tomato gets well blended with masala
- Add chicken. Mix well and saute for 2-3 minutes
- Add very little water, 1 1/2 tsp salt and cook covered for 5 minutes
- Adjust water if the curry is too dry and cook for another 2-3 minutes
- Add 1/2 lemon juice, mix well
- Serve with curry leaves