Chicken Chettinad

Method of Preparation:

  • Clean the chicken (500g) and cut into small pieces.
  • Heat oil (2sp); roast the whole red chilies (10), grated coconut (1/4cup), poppy seeds (2sp), ginger and garlic (1sp each), coriander seeds (2sp), cumin seeds (1/2sp), green cardamom (2-3), cloves (3-4), cinnamon (3-4), star anise (1/2), fennel seeds (1sp) and grind to a paste.

  • Heat oil (3-4sp) in a thick vessel; fry the finely chopped onions (1cup) till golden add curry leaves (2sp), turmeric (1/2sp) and the prepared masala paste and fry for some time.
  • Add chopped tomatoes (1cup) cock for 2-3min, to this add salt (1sp) and cock for 5min. Now add red chili powder (3sp) and fry.
  • Add the chicken, mix and cook for 5 min and then add water (2cups) and cock for 5 more min.
  • Remove from the flame and transfer into a serving dish and sprinkle lemon juice and coriander leaves.
  • Serve Chicken Chettinad with rice, rotis or tandoori naan.