Chicken chinthamani

Name: Chicken chinthamani
Cuisine: British
Ingredients: 1/2 kg chicken thighs, boneless, bite size; 1/2 tsp. lemon juice; 1/4 tsp. turmeric; 2 tsp. ginger-garlic paste; 15 dry red chillies; 1/2 tsp. fennel seeds; 1/2 tsp. cumin seeds; 10-12 curry leaves; To taste, salt; 1 tsp. coriander powder; 1 onion, sliced; 2 tbsp. oil

Sarvat Hanif @sarvathanif

Canada

This is an extremely spicy and extremely addictive chicken recipe. This is one of the ancient authentic dishes of Tamil Nadu, India.
Here the marinated chicken is cooked with dry red chillies. Dry red chillies play a vital role in this recipe. Usually, the chillies are deseeded and then used. The deseeded chillies will still impart a very nice flavour to the chicken but without the heat. You can alter the number of red chillies to your taste.

Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan.

It is a very rustic roasted dry chicken recipe that can be served as a spicy side dish, or starter your family will fall in love with.

Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan.

It is a very rustic roasted dry chicken recipe that can be served as a spicy side dish, or starter your family will fall in love with.

Sarvat Hanif @sarvathanif

Canada

Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan.

It is a very rustic roasted dry chicken recipe that can be served as a spicy side dish, or starter your family will fall in love with.

Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan.

It is a very rustic roasted dry chicken recipe that can be served as a spicy side dish, or starter your family will fall in love with.

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Ingredients

1/2 kgchicken thighs, boneless, bite size
1/2 tsp.lemon juice
1/4 tsp.turmeric
2 tsp.ginger-garlic paste
15dry red chillies
1/2 tsp.fennel seeds
1/2 tsp.cumin seeds
10-12curry leaves
To taste, salt
1 tsp.coriander powder
1onion, sliced
2 tbsp.oil

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Steps

1

Marinate chicken with lemon juice, salt, turmeric, and ginger-garlic paste for 30 minutes.
2

Cut the dry red chillies to small bits.
3

3. Heat oil in a skillet. Once hot add fennel, cumin, coriander and allow to crackle.
4

Add onions and fry till it turns golden brown.
5

Add chopped dry red chillies, curry leaves and saute for a minute.
6

Add marinated chicken and stir on high flame
7

Reduce heat to low flame and cook chicken covered for 30 minutes or until the chicken is cooked and gets an appetizing red colour.
8

Turn off flame and squeeze few drops of lemon juice.
9

Serve with biryani and cucumber raita, or with paratha, chapatti, roti.