Chettinad Chicken

Think non-vegetarian cuisine and the first thing to cross your mind is CHICKEN. Such is its popularity that there must be as many chicken recipes as there are places on earth. One of the most popular chicken dish in southern India is Chettinad Chicken. The magical flavor of black pepper and the thick light-brown gravy is sure to tickle your taste buds for a long time after you have washed your hands. Try it out...

Ingredients
  1. Chicken                                                500 gms
  2. Onion                                                   3 medium size
  3. Curry leaves                                        12-15 nos.
  4. Lemon juice                                         2 spoon
  5. Tomatoes (chopped)                          2 medium size
  6. Ginger(chopped)                                 1 small size
  7. Garlic   (chopped)                                6-7 flakes
  8. Grated coconut                                   1 cup
  9. Coriander seeds                                  1 spoon
  10. Saunf                                                    ½ spoon
  11. Black pepper                                        1 ½ spoon
  12. Dry red chillies                                     3 nos.
  13. Cardamom (elaichi)                             3 nos. (small)
  14. Cloves (lavang)                                   3-4 nos.
  15. Turmeric powder                                 ¼ spoon
  16. Cooking Oil                                          4 spoon
  17. water                                                     2 cups
  18. Salt to taste

Method

  • Put all the ingredients from no.5  to no.15 in a mixer jar and grind them into a smooth paste.
  • Clean the chicken properly in warm water 3-4 times and cut it into small pieces.
  • Heat oil in a wok, sauté onions till it becomes golden brown in colour, add curry leaves, chopped ginger and garlic and mix it properly.
  • Add the chicken in to the wok and mix it. Close the lid and cook in medium flame for 5 mins.
  • Add the smooth paste into the chicken, stir properly and mix well so that the masalas mix well with the chicken, add water and let it cook on low flame  till the chicken is cooked well.
  • Finally add salt and lemon juice and mix. Cook for 2 mins and switch off the gas.
  • Garnish chettinad chicken with crushed black peppercorns  and curry leaves and serve hot with steamed rice, chappati, paratha.

Note

  • To get the best taste of chicken, marinate it with salt, turmeric powder, lemon juice and crushed black pepper and keep in refrigerator for about an hour and then use it.
  • To spice it up even more, the quantity of black pepper can be increased.

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