Wednesday, 10 October 2012

Chicken Chettinad (South Indian Speciality)


Ingredients:

            Chicken – 1 kg
            Onion (Medium) – 2
            Tomatoes (Medium) – 3
            Ginger – 3 (1 inch pieces)
            Garlic – 15 cloves
            Fresh Coriander Leaves – A few sprigs
            Curry Leaves – 10 to 12
            Fresh coconut (Scraped) – ½ cup
            Oil – ½ cup
            Red Chillies (Whole) – 6 to 8
            Poppy Seeds (Khus – Khus) – 2 tsps
            Coriander seeds – 2 tsp
            Cumin seeds – 1 tsp
            Green cardamoms – 3
            Cloves – 4
            Cinnamon – 1 inch stick
            Star Anise – 1
            Fennel Seeds – 2 tsp
            Red Chilli Powder – 2 tsp
            Turmeric Powder – 1 tsp
            Lemon Juice – 2 tsp
            Salt – to taste

Method:

·                    Clean and wash chicken, remove skin and cut into medium sized pieces
·                    Peel, wash and chop onions.
·                    Wash & chop tomatoes.
·                    Peel, wash and chop ginger and garlic
·                    Clean, wash and chop coriander leaves
·                    Wash curry leaves and pat them dry
·                    Heat 2 tablespoons of oil in a kadai (non-stick pan) and roast whole red chillies, craped coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise, fennel seeds and grind them to a paste along with ginger & garlic
·                    Heat remaining oil in a deep fry pan, and fry onions till golden brown
·                    Add curry leaves and ground paste and sauté for 1 to 2 minutes.
·                    Add tomatoes, red chilli powder and turmeric powder
·                    Add chicken and mix
·                    Cook for 5 minutes and add 2 cups of water, lemon juice and salt.
·                    Cover and cook till the chicken is done
·                    Serve hot garnished with coriander leaves and rice or parathas.
           





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