Chicken Chettinad
Saturday - December 16, 2017 11:18 am ,
Category : RECIPES
Ingredient:
500 gm chicken
75 ml oil
150 gm onions
100 gm tomatoes
2 gm cinnamon sticks
2 gm cloves
2 gm cardamoms
5 gm cumin
2 gm curry leaves
10 gm turmeric powder
Salt
25 gm coriander leaves
Paste:
100 gm onions
50 gm ginger
50 gm garlic
50 gm fennel seeds
20 gm cumin seeds
25 gm peppercorns
10 gm red chillies
100 gm coconut
Method:
Grind the ingredients for the paste.
Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.
Chop the tomatoes, coriander leaves and the onions.
Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute.
Add the chopped onions and the curry leaves. Saute until the onions are golden.
Add the tomatoes and saute for 5 minutes.
Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals.
Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.
Serve garnished with coriander leaves.
500 gm chicken
75 ml oil
150 gm onions
100 gm tomatoes
2 gm cinnamon sticks
2 gm cloves
2 gm cardamoms
5 gm cumin
2 gm curry leaves
10 gm turmeric powder
Salt
25 gm coriander leaves
Paste:
100 gm onions
50 gm ginger
50 gm garlic
50 gm fennel seeds
20 gm cumin seeds
25 gm peppercorns
10 gm red chillies
100 gm coconut
Method:
Grind the ingredients for the paste.
Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.
Chop the tomatoes, coriander leaves and the onions.
Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute.
Add the chopped onions and the curry leaves. Saute until the onions are golden.
Add the tomatoes and saute for 5 minutes.
Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals.
Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.
Serve garnished with coriander leaves.
