Chicken Chettinad

Indian

South Indian, chicken, curry, hot

Ingredients Quantity Unit of Measure
Cardamom Green
Chicken Whole
Cinnamom Stick
Clove
Cooking Oil
Cooking Salt
Coriander Leaf
Coriander Seed
Cumin Seed
Curry Leaf
Dessicated Coconut
Fennel Seed
Garlic
Ginger
Lemon
Onion Dry
Poppy Seed (KhusKhus)
Red Chili Powder
Red Chili Whole (Dry)
Star Anise
Tomato Half Ripe
Turmeric Powder
1.000
1.000
1.000
1.000
0.125
0.010
5.000
4.000
2.000
1.000
0.300
2.000
0.002
0.002
0.050
0.150
10.000
2.000
5.000
1.000
0.300
2.000
Grams
Kilogram
Grams
Grams
Litre
Kilogram
Grams
Grams
Grams
Grams
Kilogram
Grams
Kilogram
Kilogram
Kilogram
Kilogram
Grams
Grams
Grams
Grams
Kilogram
Grams

1. Clean the chicken, remove the skin and cut into small pieces.
2. Chop the onions and tomatoes separately.
3.Roast the whole red chilies, grated coconut, poppy seeds, corinader seeds, cumin seeds, green cardamom,cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
4. Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and saute for some time.
5. Add the tomatoes, red Chili powder and turmeric powder and saute. 6. Add the chicken, mix and cook for 5 minutes and then add 500 ml of water and lemon juice.
7. Cover and cook till the chicken is done.
8. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan.

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