Chicken Chettinad
Indian
Main
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.
