This is a variety dish with chicken. It is little time consuming but the result is worth the effort and time. The masala for this is fresh powdered one using some of the usual ingredients found in your pantry. It has a very unique aroma and also a very different flavor compared to the other gravies we normally prepare.
I got this recipe from a cooking video . There are umpteen recipes when you search for chettinad chicken but going through few of them I found this best and yeah after trying it turned out to be so too. Last week I had some chicken pieces (with bone) and some chicken drumsticks (leg pieces) and I wanted to make something traditional with it . So this recipe found place in my kitchen work table and referring that I made it. It was simply yummy , so try it out for sure.
Serves 4
INGREDIENTS:
- Chicken pieces- 6 nos.
- For the masala :
- Cinnamon , cloves and cardamom - 3 each
- Whole red chilly-4
- Cumin seeds (Jeera) - 1 tablespoon
- Fennel seeds (Perum jeerakam) - 1 tablespoon
- Coriander seeds (Malli) - 2 tablespoons
- Poppy seeds (Khus khus) - 1 tablespoon
- Grated coconut - 1/4 cup
- For the gravy:
- Onion- 2 medium sized-thinly sliced
- Ginger - 2 inch piece- finely chopped
- Garlic - 4 pods- finely chopped
- Tomatoes- 2 medium - finely chopped
- Coriander leaves/cilantro - 1/4 cup
- Turmeric powder- 1/2 tablespoon
- Salt as needed
Step 1: Dry roast the ingredients for masala without adding any oil. When the coconut turns brown switch off flame , allow it to cool and grind to a smooth paste without adding much water.
Step 2: Heat oil in a pan, add the sliced onions and saute till it turns transparent. Add the chopped ginger and garlic and allow it to cook. Add the gound masala paste and allow it to mix well and cook. Add the chopped tomatoes and mix well. Add the chicken pieces and mix well. Add turmeric powder and salt and cook covered with lid till the chicken is fully cooked. Now cook removing the lid so that the gravy is thickened and reached your favorable consistency.
Step 3: When done switch off flame and add the coriander leaves. serve hot with chappathy or rice.
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