Chettinad Chicken

Chettinad Chicken

Bored of cooking chicken in a same way everytime?? Try this one and i am sure, you will love it the same way as we loved! Yes this is a sort of long process, but worth the wait..! i got this recipe from my friend "V", who is very famous for her sweet recipes like chakkarai pongal, ulundham kanji and so on.... Dont be taken aback on looking the ingredients! will take only half an hour once you are organized with the ingredients..  Now to the recipe!

All you need is:

For the marination:

1. Chicken - 1 lb

2. Turmeric - a pinch
3. Salt - As reqd
4. Curd - 4 to 5 tsp

To roast and grind:


1. Onion - 1
2. Tomato -1
3. Dry red chillies - 3 to 4
4. Fennel seeds - 1 tsp
5. Cumin seeds - 1 tsp
6.Coriander seeds - 2 tsp
7. Black pepper corns - 1 tsp
8. Cashews - 5 to 6 no
9. Coconut - 1/4 cup

10. Bay leaf - 1
11. Cinnamon - 2 to 3 No
12. Clove - 2 to 3  No
13. Cardamom - 2 to 3 No
14. Oil - 3 to 4 tsp


To Temper:

1.Onion - 1 finely chopped
2.Tomato - 1 finely chopped
3. Ginger garlic paste - 3 tsp (I grated both)
4. Curry leaves - few
5. Oil - 2 tsp

Other Ingredients are red chilly powder, water and salt as per your taste.

Do it this way:

1. Take a bowl, add "For the marination" ingredients and keep refrigerated for minimum 1/2 hour

                                   

2. Heat oil in a wok and add "To roast and grind" ingredients one by one.

                                 

                                 

                              

                  

                       

               

3. Roast till golden brown, let it cool and then grind well

4. In other wok, add oil and "To Temper" ingredients and saute well.

                                  


                                   

5. Add the marinated chicken and saute till the raw smell of the chicken leaves

                 

6. Now added the grinded masala paste and mix well
7. Add chilly powder,salt if required.
8.Add half cup of water and let it boil.

                    

9. Pressure cook for 2 whistles, after the pressure releases boil the content until oil separates out and the gravy gets thickened
10. Its up to our choice to cook as per the consistency.

                           

11. Garnish with coriander and serve hot with rice, rotis etc.,

                     

I am sending this recipe to Chicken feast in My spicy kitchen!