Chicken Chettinad Recipe

Steps To Prepare

• STEP 1.For dry roasting, collect all your spices and shred the coconut.

Cooking Directions

• 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 and 4 dry red chilies for 3 minutes.
• STEP 2.Then add ½ cup desiccated coconut and continue to roast till coconut changes color.
• STEP 3.Allow the roasted spices to cool. Then transfer them to the small grinder jar and blend to a coarse powder. Keep aside.
• STEP 4.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.In a kadai, add 2 tbsp oil, 15 to 20 curry leaves, 150 gm shallots halved. Saute till onions are translucent.
• STEP 6.Add 2 tomatoes sliced and cook till the tomatoes become soft.
• STEP 7.Add 1 tbsp ginger-garlic paste and mix well. Fry till the raw smell goes.
• STEP 8.Next add the marinated chicken and mix and cook on high heat for 2 minutes.
• STEP 9.At this stage add the roasted masala powder and salt to taste. Mix thoroughly. Cover and cook on low heat for 5 minutes. Open and stir well.
• STEP 10.Then add ¾ cup of water and mix.
• STEP 11.Cover and cook on medium heat for 15 minutes.
• STEP 12.After 15 minutes the chicken will be cooked tender and the gravy will have thickened.
• STEP 13.Serve hot.

Storage And Serving Method

• STEP 1.Serve the hot and spicy chicken with some steamed rice.