Chicken Chettinad

Name: Chicken Chettinad
Cuisine: Indian
Ingredients: 700 gms chicken; 1-2 onion; 1 tsp garlic paste; 1 tbsp ginger paste; 1 tsp black pepper powder; 7-8 whole black peppercorns; 4 green cardamoms; 1 small stick cinnamon; 1 tsp mustard seeds; 1/2 tsp jeera/cumin; 1 tbsp crispy roasted curry leaves; 2 tbsp curd; 2 tbsp tomato puree; 1 tbsp chopped coriander leaves; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp poppy or sesame seeds; 1 tbsp kitchen king masala; 2 tbsp dessicated or fresh coconut; 2 dry red chillies; 1/2 tsp turmeric; 1/2 tsp red chilli powder; To taste salt; 3 tbsp refined oil

Kumkum Chatterjee @cook_12055532

Chicken Chettinad is one of the most flavourful recipes from South Indian cuisine and originates from Chettinad region in Tamil Nadu.Adding roasted dry spices makes the chicken all the more flavourful .

Kumkum Chatterjee @cook_12055532

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Ingredients

700 gmschicken
1-2onion
1 tspgarlic paste
1 tbspginger paste
1 tspblack pepper powder
7-8whole black peppercorns
4green cardamoms
1small stick cinnamon
1 tspmustard seeds
1/2 tspjeera/cumin
1 tbspcrispy roasted curry leaves
2 tbspcurd
2 tbsptomato puree
1 tbspchopped coriander leaves
1 tspfennel seeds
1 tspcoriander seeds
1 tsppoppy or sesame seeds
1 tbspkitchen king masala
2 tbspdessicated or fresh coconut
2dry red chillies
1/2 tspturmeric
1/2 tspred chilli powder
To tastesalt
3 tbsprefined oil

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Steps

1

Marinate chicken with curd and little salt for an hour.Meanwhile roast the dry masalas like fennel,coriander seeds,poppy or sesame seeds and when cool grind and set aside.
2

Heat oil in a wok and fry 2 dry red chillies and set aside.Sprinkle mustard seeds and jeera. When they splutter add half crushed whole garam masala and black peppercorns.Then fry the chopped onion light brown.Meanwhile make a paste of 1 tsp chopped onion,ginger garlic paste alongwith dry roasted ground masala and tomato puree.
3

Add this masala to the frying onions and toss.Add the marinated chicken and toss.Add turmeric and red chilli powder.Adjust the amount of chilli powder according to taste.Add salt and toss on low flame.Add coconut and fry till oil leaves sides.
4

The chicken releases water so little water may be needed to cook till soft.Cook on low flame till done.Sprinkle crispy fried curry leaves and toss.Garnish with chopped coriander and dry red chillies.Serve with dosa,appam,roti or jeera rice.