Friday, December 25, 2015

Chicken Chettinad

Ingredients for 5 servings

2 g cardamoms
2 g cinnamon sticks
2 g cloves
2 g curry leaves
5 g cumin
10 g turmeric powder
25 gm coriander leaves
75 ml oil
100 g tomatoes
150 g onions
500 g chicken

For the paste:

10 g red chillies
20 g cumin seeds
25 g peppercorns
50 g fennel seeds
50 g garlic
50 g ginger
100 g coconut
100 g onions


Grind the ingredients for the paste.

Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.

Chop the tomatoes, coriander leaves and the onions.

Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute.

Add the chopped onions and the curry leaves. Saute until the onions are golden.

Add the tomatoes and saute for 5 minutes.

Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals.

Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.

Serve garnished with coriander leaves. 

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