Chicken Chettinad is chicken preparation from South Eastern Tamil Nadu.
Ingredients
Chicken skinned 500 gms
Garlic 6 cloves
Dry red chillies 3-4
Coriander powder/seeds half teaspoon
Poppy seeds 1 teaspoon
Dry red chillies 3-4
Coriander powder/seeds half teaspoon
Poppy seeds 1 teaspoon
Cloves 1 clove
cumin seeds 1/4 teaspoon
Grated coconut 1/4 cup
cumin seeds 1/4 teaspoon
Grated coconut 1/4 cup
Green Cardamoms 3
Cinnamon half inch stick
Star Anise 1/2
Fennel seeds 1/2 teaspoon
Ginger 1 inch, chopped
Star Anise 1/2
Fennel seeds 1/2 teaspoon
Ginger 1 inch, chopped
Turmeric Powder 1/2 teaspoon
Salt to taste
Mustard oil 2 tablespoons
Onions 2 medium sized, chopped
Cooking oil 1 tablespoon
Tomatoes 2 medium sized, chopped
Chilli powder 1/2 teaspoon
Lemon Juice 1/2 teaspoon
Onions 2 medium sized, chopped
Cooking oil 1 tablespoon
Tomatoes 2 medium sized, chopped
Chilli powder 1/2 teaspoon
Lemon Juice 1/2 teaspoon
Fresh coriander leaves, Chopped 1/2 cup
Method
Take a non stick pan. Put 1/2 tablespoon of cooking oil. Heat it and put the red chillies, grated coconut, poppy seeds, coriander seeds, cumin, cardamom,cloves, cinnamon, star anise and fennel seeds. Roast them for few minutes.
Grind the roasted spices with ginger, garlic and 1 chopped onion and make into a paste.
Take a non stick deep pan and use the remaining oil and saute the remaining onion till golden brown. Put the grounded paste, curry leaves and saute. Add the tomatoes, chilli powder, turmeric powder and salt.
Put the chicken into the masala paste. Cook for five minutes, add 1 cup of water and lemon juice. Cook till the chicken is tender.
Remove the cooked chicken and garnish with coriander. Serve hot with rice or rotis.
Grind the roasted spices with ginger, garlic and 1 chopped onion and make into a paste.
Take a non stick deep pan and use the remaining oil and saute the remaining onion till golden brown. Put the grounded paste, curry leaves and saute. Add the tomatoes, chilli powder, turmeric powder and salt.
Put the chicken into the masala paste. Cook for five minutes, add 1 cup of water and lemon juice. Cook till the chicken is tender.
Remove the cooked chicken and garnish with coriander. Serve hot with rice or rotis.
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