Ever since Chettinad Chicken has been served in the lunch on occasion of Indian PM Mr. Modi's oath ceremony, my husband has been asking me to make this, as I have already been experimenting into a lot of varieties of chicken. So here we go..
For Cheetinad Masala Coconut (grated) 4 tablespoons Poppy seeds 1 tablespoon Coriander seeds 1 tablespoon Cumin seeds 1 tablespoon Fennel seeds 1/2 tablespoon Dried red chilli 2 numbers Cloves 2 numbers Cardamom 2 numbers Star Anise 2 numbers Garlic 3 cloves Ginger 1 inch For the curry.. Oil 3 tablespoons Onion (sliced) 1 number Curry leaves A few Tomato (chopped) 1 number Turmeric powder 1/2 tablespoon Red chilli powder 1/2 tablespoon Lemon juice 2 tablespoons
Dry roast all the whole spices: cloves, cinnamon, star anise, dried red chilli, fennel seeds, coriander seeds, cumin seeds and poppy seeds with grated coconut on medium flame until it starts becoming brown and releases aroma. Let it cool and grind it to a smooth paste with ginger and garlic. You can use a little water if required. Keep aside. Heat oil and add sliced onions. Fry them until they start becoming brown. and add curry leaves and mix. Add the chettinad masala and mix well. Let cook for 4-5 minutes. Add tomatoes and red chilli powder and turmeric powder. Mix well and cook till tomatoes become soft. Add the chicken pieces and mix well. Add salt and lemon juice. Cook for about a minute and add a cup of water (can adjust accordingly). Cover and let cook for 15 minutes. Remove cover and let cook for another 5 minutes on medium flame. Serve hot with jeera rice/chappati.
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| The Chettinad masala |
For Cheetinad Masala Coconut (grated) 4 tablespoons Poppy seeds 1 tablespoon Coriander seeds 1 tablespoon Cumin seeds 1 tablespoon Fennel seeds 1/2 tablespoon Dried red chilli 2 numbers Cloves 2 numbers Cardamom 2 numbers Star Anise 2 numbers Garlic 3 cloves Ginger 1 inch For the curry.. Oil 3 tablespoons Onion (sliced) 1 number Curry leaves A few Tomato (chopped) 1 number Turmeric powder 1/2 tablespoon Red chilli powder 1/2 tablespoon Lemon juice 2 tablespoons
Dry roast all the whole spices: cloves, cinnamon, star anise, dried red chilli, fennel seeds, coriander seeds, cumin seeds and poppy seeds with grated coconut on medium flame until it starts becoming brown and releases aroma. Let it cool and grind it to a smooth paste with ginger and garlic. You can use a little water if required. Keep aside. Heat oil and add sliced onions. Fry them until they start becoming brown. and add curry leaves and mix. Add the chettinad masala and mix well. Let cook for 4-5 minutes. Add tomatoes and red chilli powder and turmeric powder. Mix well and cook till tomatoes become soft. Add the chicken pieces and mix well. Add salt and lemon juice. Cook for about a minute and add a cup of water (can adjust accordingly). Cover and let cook for 15 minutes. Remove cover and let cook for another 5 minutes on medium flame. Serve hot with jeera rice/chappati.
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