chicken chettinad

Ingredients

500 gram chicken with bone, delve curry size items

1 (an in. in size) piece of cinnamon

2 inexperienced cardamom

3-4 curry leaves

1 Cup finely sliced onion

½ Cup ingredient (grind two small-size tomato)

1 teaspoon turmeric powder

Salt to style

4 tablespoon gingely oil/coconut oil/mustard oil

Ingredients For The Masala:

1 teaspoon fennel seeds (saunt)

2 teaspoon black peppercorns

1 teaspoon cumin seeds

4 dried red chilies, extrasensory perception goondu milagai selection

1 teaspoon coriander seeds.

4 garlic pods

1 tablespoon sliced ginger

Instructions

Make Chettinad Masala:

1. to organize Chettinad Chicken, initial clean, wash and pat dry the chicken items with a room towel. Keep aside lined in an exceedingly bowl.

2. Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds until sweet-scented and slightly darkened. Add ginger, garlic, and grind them in an exceedingly mixer to a swish paste victimization very little water. Keep aside till needed.

Prepare Chicken Chettinad Curry:

1. Heat oil in an exceedingly massive kadhai over medium flame. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds until sweet-scented. Add the sliced onion and saute over low heat until onion is brown in color.

2. Next add the ingredient, salt, turmeric and fry the masala for ten minutes close to over low heat. The indication of masala being prepared is oil starts separating from it.

3. currently add the Chettinad masala paste and stir to mix. still saute the masala scraping all-time low of the kadhai, until the masala takes brown color and nicely roast.

4. At this stage add the chicken items, salt and stir coat the chicken items with the spice mixture. Fry the chicken items until they flip pale white in color. don't add water.

5. cowl and cook the chicken over low heat until it releases its juices and full roasted.

6. Open the lid, check the chicken for doneness. At this stage, if you would like to create gravy, add one cup of water or coconut milk, stir, and simmer the curry for 8-10 minutes.

7. Serve Chicken Chettinad Masala with rice or parotta.

Recipe Notes:

1. to create Chettinad chicken curry, the most effective alternative would be bone-in meat items. you'll use a mix of bone-in chicken thigh, and also the leg piece.

2. regulate the quantity of red chilies and peppercorns within the masala consistent with personal style.

3. Add coconut milk to flavor the curry and to balance the warmth of the spices.

4. you'll store Chettinad Masala for every week within the icebox.

5. If the goondu milagai sort of red chili isn't out there use any sort of dry red chili.

39%

Nutrition

Iron: 3mg

chicken chettinad taste like