Chicken Chettinad
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Chicken |
1kg. |
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Poppy seeds |
2 tsps. |
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Grated coconut |
1/2 |
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Fennel seeds |
1 tsp. |
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Coriander seeds |
1 tsp. |
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Cumin seeds |
1/2 tsp. |
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Whole red chilies |
6-8 nos. |
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Cinnamon |
1" stick |
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Green cardamom |
3 nos. |
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Cloves |
2 nos. |
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Turmeric powder |
1/2 tsp. |
Tomatoes, medium |
3 nos. |
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Onion, large |
1 no. |
Lemon |
1 no. |
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Ginger, chopped |
2 tsps. |
Curry leaves |
10-12 nos. |
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Garlic, chopped |
2 tsps. |
Fresh coriander |
Garnish. |
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Star anise |
1/2 |
Oil |
1/2 cup |
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Red chili powder |
1 tsp. |
Salt |
to taste |
Methods
1.Clean the chicken, remove the skin and cut into 12 pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
5.Add the tomatoes, red chili powder and turmeric powder and sauté.
6.Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
7.Cover and cook till the chicken is done.
8.Serve hot garnished with coriander leaves and accompanied with boiled rice or parathas.
