Chicken Chettinad
* * * * *
You can be first to rate this post
Author nikitha85 Yield No Value
Published Sep 6, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 36 Minutes
Ingredient Chicken Standing Time 1 hour

Recipe of Chicken Chettinad

Ingredient Name Quantity Unit
Chicken 1200 Grams
Curry Leaves (big) 12 Numbers
Onion Chopped 3 Numbers
Tomatoes Chopped 3 Large
Each Of Red Chilli And Turmeric Powders 1 1/2 Teaspoons
Lemon Juice 3 Teaspoons
Oil 3 Tablespoons
Water 3 Cup
Salt To Taste
Finely Chopped Coriander Leaves For Garnishing To Taste
Poppy Seeds 3 Teaspoons
Whole Red Chillies 9 Numbers
Grated Coconut 9 Tablespoons
Each Of Coriander, Cumin And Fennel Seeds 1 1/2 Teaspoons
Cinnamon Broken 1 1/2 Piece
Cloves And Green Cardamoms Each 3 Numbers
Each Of Chopped Ginger And Garlic 3 Teaspoons

Directions

    In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.

  1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 3  minute(s) or till the oil leaves the sides of the pan.
  2. Add the chicken and mix well. Cook on medium level for about 7  minutes.
  3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 26  minutes or till the chicken is fully tenderised.

    Garnish with finely chopped coriander leaves.

Recipe Tips

Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.
Posted Sep 6, 2007

You need to be logged in to add comments.

Click here to login into your account.

0 Comments