To check out my other chettinad chicken recipe - Kozhi Vindhari/Chicken Vindhari click
here!!
INGREDIENTS
(Serves 4 people)
Chicken - 500 grams (chopped into big cubes)
Shallots / Pearl onions - 75 grams (5 onions)
Ginger - 1 inch long piece
Garlic pods - 1
Dry red chillies - 6 to 8
Cumin seeds - 3/4 spoon
Coriander seeds - 1 spoon
Fennel seeds - 1 spoon
Peppercorns - 1/4 spoon
Salt - As per taste
Oil - 5 spoon (Gingelly oil preferred)
Coriander leaves & Curry leaves - Few for garnishing (Optional)
PREPARATION METHOD
1. Wash chicken pieces well in water and keep them aside.
2. Heat a pan or wok and dry roast the following ingredients very slightly until you
get a pleasant aroma. Take care not to over roast them or burn them.
3. (For Masala Powder)
1. Dry red chillies - 6 to 8
4. 2. Cumin seeds - 3/4 spoon
5. 3. Coriander seeds - 1 spoon
6. 4. Fennel seeds - 1 spoon
7. 5. Peppercorns - 1/4 spoon
8. After the dry roasted ingredients cools down and reaches room temperature, add
them to a blender make a fine masala powder out of them and set aside. This is
the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of
this masala powder.
9. Peel onions put them in a blender and make a coarse paste out of it and set aside.
10. Also make ginger-garlic paste and set aside.
11. Add salt
12.
13. Now heat a pan, add oil and after it heats up add the coarsely ground onions and
saute until the raw smell goes.
14. Then add the ginger garlic paste and saute for a few minutes.
15. Now add the chicken pieces and saute well for 5 minutes.
16. Now add the prepared masala powder and stir well.
17. After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low
flame.
18. Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle
water if necessary and stir occasionally so that the chicken does not get burnt.
Please cook on low flame.
19. When water evaporates and chicken seems well cooked remove from flame and
serve.
20. Garnish with coriander and curry leaves if you wish.
Read more: http://www.youtoocancook.net/2012/09/chettinad-chicken-masala-chickendry.html#ixzz2e4YVbiCv