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Friday, February 10, 2012

Chettinad chicken

1.Chicken - 2 pounds(wash and cut into bite size pieces)
2.Shallots - 30
3.Curry leaves - few sprigs
4.Salt - to taste
5.Turmeric powder -1/2 tsp
6.Red chilli powder -1 1/2 tsp
7.Coconut milk - 4tbsp
To make into coarse paste
1.Ginger - 2tbsp(peeled and finely chopped)
2.Garlic - 4(finely chopped)
Dry roast and make into fine powder
1.Coriander seeds - 1tbsp
2.Cumin seeds -1tsp
3.Dry red chillies - 6
4.Fennel seeds - 1tsp
5.Cardamom  - 5
6.Cloves - 4
7.Shredded fresh coconut - 1/4 cup
8.Cinnamon - 1 medium stick
9.Black cardamom - 1
10.Poppy seeds - 1tbsp
1.Heat oil in a pressure cooker.Add chopped shallots,curry leaves and fry till the onions turn into nice color.
2.Add curry leaves,ginger garlic paste and fry for 1minute.
3.Add chicken pieces ,turmeric powder,salt,red chilli powder and mix well to the chicken.Turn the flame into medium and cook for 3mts.
4.Add coconut milk and mix well  and cook in medium high flame.
5.In the mean time dry roast all the spices under dry roast section and make into fine powder.
6.Add this masala to chicken and mix well  till the masala powder coats well to the chicken.Add 1/2 cup water and pressure cook in high flame for 3mts and reduce flame to medium and cook for 5mts.Turn off the flame.
7.Remove the lid once the pressure releases and transfer it to the bowl.
8.Serve with rice or chapatti.

1.Do not add more coconut than the above mentioned quantity.
2. Add more water if necessary to cook chicken.

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