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Chicken Chettinad



½ Kg of tender chicken5 Table spoon of Oil
4 mid sized onions
2 green chillies
2 tomatoes
2 cinnamon sticks
Tamarind soaked in water
2 gram cloves
1 Tea spoon cardamoms
1 Tea spoon cumin
10 curry leaves
½ tea spoon turmeric powder
Finely chopped coriander leaves
2 chopped onions
100 gram of ginger and garlic paste
1 Tea spoon fennel seeds
1 Tea spoon cumin seeds
1 Tea spoon peppercorns
4 Red Chillies
100 gram coconut

Mix finely chopped Onion with ginger and garlic paste. Grind fresh coconut with little water to prepare its paste. Now grind the dry fennel seed, cumin seed and ppercord. Mix all the ingredients you will get good taste full paste. Keep this paste aside now.

Process to cook Chettinad Chicken:

You need to marinate the chicken at-least for an hour in the paste prepared. If needed you can add ½ tea spoon of lemon juice too.

Get the onion and tomato finely chopped. Also Chop the tomatoes, coriander leaves and the onions. Also cut the green chillies too.

Take a pan and heat it pouring 3 table spoon oil in it. You need to saute it with cinnamon, cardamom, cloves, curry leaves and cumin seeds. This is going to give the initial smell to the dish. Now add the finely chopped onion and fry it till its golden brown coloured.

Once its golden brown add green chillies and tomatoes to it.You can now add the coriander leaves to this mixture.Stir the mixture well to make it like paste.

Now its time to add the marinated pasted chicken to this pan. Add 2 table spoon oil and stir the mixture for 3-4 minutes. So that chicken mixes well with the ingredients. During this process you can add the salt and red chillies too.

Now add the tamarind soaked water to this and cook the chicken for 15 minutes in slow flame. Make sure its lid properly. Also keep stirring every few minutes so that it doesn’t get burned.

After 15 minutes you can add the coriander leaves and serve it hot with plain rice. You can add more pepper powder for more spice.
Your tangy spicy Chettinad chicken is ready.


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