Monday, May 15, 2006

Chicken Chettinad

This spicy Chicken chettinad is a special tamil dish and it definitely tasty. This tastes good with roti, appam and steamed rice.


  • 500 gm Chicken Dices (boneless I inch)
  • 5 tsp refined oil
  • 20 no. Curry leaves
  • ½ tsp mustard seeds
  • 2 onions chopped
  • 1 tomato chopped
  • 2tsp ginger garlic paste
  • ¾ turmeric powder
  • Salt to taste
  • 5 tsp Chettinad masala
  • 1tsp lemon juice
  • 300 ml water

For chettinad masala (5 tsp)

  • 5 nos. Dry red chilies
  • 1 tsp Coriander seeds
  • 20 nos. curry leaves
  • ¾ tsp Cumin seeds
  • ¾ tsp fennel seeds
  • 2-½ pepper corn
  • 1 no. Star anise
  • ½ poppy seeds
  • 2sp cashew nut
  • 2 nos. cardamom
  • 3 cloves
  • 1 stick cinnamon
  • 1 cup grated coconut
  • 2tsp-refined oil
  • Water

Preparation Heat oil in a pan, first add all the spices mentioned in the chettinad masala and roast it over slow fire for two minutes. Then add the grated coconut and stir it for another 3 mins. Remove it from fire, cool and grind into a smooth paste by adding water. This is the chettinad masala. Heat 5 tsp of oil in a large sauce pan, add curry leaves and mustard seeds when the mustard splutters, add onion and stir fry over medium heat for 5 minutes until golden brown. Add ginger garlic paste, finely chopped tomato, turmeric powder and cook for 2- 3 minutes. Now add chettinad masala with 50 ml of water and stir fry for 2 minutes. Add chicken and salt, mix it well with the masala, and keep stirring for 5 minutes. Add some more water allow it to cook in low flame until the chicken is fully cooked. Now add lemon juice and remove it from fire. Garnish with chopped coriander leaves.


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