Chicken Chettinad

    Chicken Chettinad

    15saves
    1hr45min


    2 people made this

    About this recipe: Chettinad cuisine is from the Chettinad region of Tamil Nadu, South India. The Chettiar community, who are a majority in this region is credited with this cuisine. Chettinad cuisine is famous for it's liberal use of fresh ground Masalas and is the spiciest and most aromatic in India. Chettiars do not eat Beef and Pork. In Chettinad food, the most important spices are Marathi Mokku (dried Flower Pods), Star Anise and Black Stone Flower or Kalpasi (a rare dried flower).

    chackoskitchen.blogspot.com Essex, England, UK

    Ingredients
    Serves: 6 

    • 1 kg Chicken
    • 250 grams Onion
    • 150 grams Tomatoes
    • 1 inch Cinnamon Stick
    • 2 nos Cloves
    • 4 nos Cardamom
    • 1 no Star anise
    • 1 tsp Cumin Seeds
    • 2 nos Bay Leaf
    • ½ tsp Turmeric Powder
    • to taste Salt
    • 1 bunch Coriander Leaves
    • 6 tbsp Oil
    • 2 tbsp (optional) Kalpasi
    • 6 nos Shallots
    • 4 inch Ginger
    • 15 pods Garlic
    • 1 tsp Cumin Seeds
    • 1 tsp Pepper Corns
    • 1 tbsp Poppy Seeds
    • 400 grams Dessicated Coconut
    • 15 nos Dried Red Chillies
    • 50 ml Water

    Method
    Prep:15min  ›  Cook:50min  ›  Extra time:40min marinating  ›  Ready in:1hr45min 

    1. Skin and cut Chicken into bite size pieces.
    2. Finely chop Onions and Coriander; store separately.
    3. Purée the Tomatoes: Cut the tail end of the Tomatoes and immerse them in boiling water for 2 mins. Once the Tomato skin start shrinking, take it out and peel the skin. Roughly chop them and blend to make a fine purée.
    4. Make a paste of the ingredients from Shallots till Water
    5. Marinate Chicken pieces in ground ingredients for about 40 minutes
    6. Heat Oil in a deep bottomed pan, add Cumin seeds and allow to splutter.
    7. Add to the above Cinnamon, Cardamom, Cloves, Star anise, Bay Leaf and sauté for 2 minutes.
    8. Add Onions and sauté till golden brown.
    9. To the Onions add Tomato purée and allow to cook for 7 mins. till Oil separates from Tomatoes.
    10. Add Chicken, Turmeric and Salt and cover, bring to boil. Now reduce the flame and cook for about 35 mins till done.

    Tip

    *Fresh grated Coconut tastes better. If you do not have a Coconut grater, cut the Coconut flesh into 1 inch pieces, with just enough water grind in a blender to make a paste.

    See it on my blog

    http://chackoskitchen.blogspot.com/2010/03/chicken

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