Chicken Chettinad.

Chicken is loved by people all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many ways,Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chettinad Chicken, is a simple chicken cooked with classic Chettinad flavours that can be served with parota,neer dosa or as a side dish along with rasam rice.

My family is not a big fan of chicken with bones so I have used boneless chicken,you can use as per your liking.

Here I have used dried coconut powder instead freshly grated coconut can also be used in this recipe.

Ingredients:

1 kg Boneless Chicken,curry cut.

3 tbsp Oil.

1 Bay Leaf.

6 Dried Red Chillies.

1/2 cup grated Coconut fresh or dried.

2 tsp Poppy Seeds.

1 tsp Coriander Seeds.

1 tsp Cumin seeds.

3 Green Cardamoms.

2 Cloves.1 inch Cinnamon Stick.

1 Star anise.

1 tsp Fennel Seeds.

10 Black Peppercorns.

1 inch Ginger chopped.

10 cloves Garlic chopped.

10 Curry Leaves.

1 large Onion chopped.

2 large Tomatoes chopped.

1 tsp Red Chilli Powder.

1/2 tsp Turmeric Powder.

1 tbsp Lemon juice.

Salt to taste.

2 tbsp chopped Coriander Leaves for garnishing.

Method:

Wash and clean chicken,add salt and lemon juice,mix well and keep aside.

Heat 1 tbsp oil in a pan and roast the bay leaf,peppercorns,red chillies, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant.

Now add grated coconut.

Roast well till the colour turns light brown.

Remove in a plate and keep aside to cool.

Once Cool,add to a mixie jar along with ginger and garlic,grind to a smooth paste with adding some water.

Heat the remaining oil in a thick bottom pan, add curry leaves and chopped onions,sauté till golden.

Add the prepared masala paste and sauté for two to three minutes.

Add the chopped tomatoes, red chilli powder,turmeric powder and little salt.

Sauté for few more minutes,till oil separates.

Once the masala is cooked add chicken, mix well and sauté for five minutes.

Add 1/2 cup of water and mix well. Cover and cook till the chicken is done.

Serve hot, garnished with coriander leaves and accompanied with boiled rice,neer dosa or parota.

Happy Cooking !!!

Sameera.

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