Chicken Chettinad

Ingredients:

  • Chicken – 1 lbs
  • Curry Leaves
  • About 8 Onions(medium Sized) – 2 (Finely chopped)
  • Large Tomatoes -2 (Finely chopped)
  • Oil – 2Tbsp
  • Water – 2 cups
  • Salt to taste
  • Coriander Leaves – finaly chopped for garnishing
  • For the Paste:

  • Shallots (small onions)- 10
  • Black pepper corns – 1/2 tsp
  • Poppy seeds – 2tsp
  • Whole red chillies – 8( I have used the mild one that gives color to thedish)
  • Grated coconut – 6 Tbsp Coriander Seeds, Cumin and Fennel seeds – 1 Tsp
  • Cinnamon – 1″ (broken)
  • Clove – 1Ginger and Garlic – 2 Tsp(finely chopped)

Method:

  • Roast all the Ingredients for the paste in a little oil except ginger and garlic.
  • Allow them to cool and make a paste along with ginger and garlic.
  • Heat oil in a kadai and fry the chopped onions till golden brown.
  • Add Curry Leaves and the Ground paste and fry till the paste turns slightly brown.
  • Add Chopped Tomatoes and fry till the oil leaves the sides
  • Now add the chicken pieces and fry for sometime.
  • Add Salt and Water and Mix well.
  • Cover and cook till the chicken is tender
  • Garnish it with Coriander Leaves

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