Chettinad Chicken Recipe

step 1

• STEP 1.In a hot pan, dry roast on low heat 1 ½ tbsp coriander (dhaniya) seeds, 1 tbsp fennel (saunf) seeds, ¾ tsp black peppercorn, 1 tsp cumin (jeera)seeds, 1 whole mace, 4 cardamom (elaichi), 4 clove (lavang), 1 cinnamon (dalchini) stick, 1 star anise, 4 dry red chilies for 3 minutes.

step 2

• STEP 1.Then add ½ cup desiccated coconut and continue to roast till coconut changes color.

step 3

• STEP 1.Allow the roasted spices to cool. Then transfer them to the small grinder jar and blend to a coarse powder. Keep aside.

step 4

• STEP 1.To prepare the chicken, in a large mixing bowl add 500 gms chicken curry cuts, ¾ tsp turmeric (haldi) powder, ½ salt, 1 tsp lime juice. Mix together well with the chicken pieces and ensure the chicken is well coated. Allow the chicken to rest for 15 minutes.

step 5

• STEP 1.In a kadai, add 2 tbsp oil, 15 to 20 curry leaves, 150 gm shallots halved. Saute till onions are translucent.

step 6

• STEP 1.Add 2 tomatoes sliced and cook till the tomatoes become soft.

step 7

• STEP 1.Add 1 tbsp ginger-garlic paste and mix well. Fry till the raw smell goes.

step 8

• STEP 1.Next add the marinated chicken and mix and cook on high heat for 2 minutes.

step 9

• STEP 1.At this stage add the roasted masala powder and salt to taste. Mix thoroughly.

• STEP 1.Cover and cook on low heat for 5 minutes. Open and stir well.

step 11

• STEP 1.Then add ¾ cup of water and mix.

step 12

• STEP 1.Cover and cook on medium heat for 15 minutes.

step 13

• STEP 1.After 15 minutes the chicken will be cooked tender and the gravy will have thickened.

step 14

• STEP 1.Serve hot