Down South (Chicken Chettinad)

Chicken Chettinad

Ingredients :

Chicken...........................................................750 grams

Oil...................................................................2 1/2 tbsp

Grated coconut................................................2 tbsp

 Dry Red chilly............................................................2

Coriander Seeds(Dhone Gota).....................................1 tsp

Fennel Seeds(Mouri Gota)............................................1 tbsp

Black Pepper Powder(Gol Morich Guro).................................1 tsp

Cinnamon sticks(Darchini )....................................................3

Green Cardamom(Choto Elach)....................................................5

Clove.(Lobongo)...............................................................3

Ginger-Garlic Paste (Ada-Rosun Bata)...............................2 tsp

Cashewnuts(Kaju).......................................................12

Poppy Seeds(Posto)............................................................1 tbsp

Onion,Chopped........................................................1

Tomato,Grinded............................................................3

Salt.............................................................................1 1/2 tsp

Turmeric Powder (Holud Guro)........................................1/4 tsp

Water............................................................................1 1/2 cup

Curry Leaves (Curry Patta)................................................15

Coriander Leaves (Dhone Patta)..........................................1 tbsp

Green Chilly(Kancha Lanka),Sliced.........................................2

For Garnish :

Coriander Leaves................................................................1 tsp

Green Chilly, Sliced.............................................................1

Preparation :

On a griddle, put one tsp oil to heat on low flame. Put fresh coconut grated heaped, dry red chilly, coriander seeds, fennel seeds, black pepper corns, cinnamon sticks, cloves and green cardamons. When well roasted put in a blender to grind. Also add  ginger-garlic paste, cashew and poppy seeds soaked in warm water. Add some water, if required, to help you grind. Keep aside.

Heat a deep pan with 2 tbsp oil in it.

Add a finely chopped onion and cook till it turns golden..

Add 3 large tomatoes ground to paste in a blender. Cook till the tomatoes are well cooked.

Then add the chicken pieces, fry for 8-10 minutes on medium flame. Keep stirring. When chicken is well sauteyed add the chettinad spice mix prepared earlier. Fry for 8-10 minutes.

Add salt and.turmeric powder .

Also add 1 and a half cup of water. Cover and cook on low flame for an hour, stirring once in a while.

Tear curry leaves and add .

Also add finely chopped green chilly and fresh coriander.

Turn the gas off and transfer to a serving dish.

Garnish and serve.

Enjoy.

Chicken Chettinad