Chicken Chettinad

2-3 hours
Prep: 2-3 Hours | Cook: 25 mins | Servings: 2

Ingredients

For Marination
  • 500 gms chicken, curry cuts
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • salt to taste
  • ½ lime juice
For Masala
  • 3-4 cloves
  • 2 cardamom
  • 1 tbsp peppercorns
  • 1 tsp cumin seedds
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 inch cinnamon
  • 3-4 dried red chilies
  • 1 cup fresh coconut, grated
  • salt to taste
  • water as required
For Gravy
  •  1 tbsp oil
  • 1 cup onion, finely chopped
  • 1 cup tomato, finely chopped
  • 1 tbsp ginger garlic paste
  • 7-8 curry leaves

 Process

  1. Marinate chicken with chili powder, turmeric and lime juice. Keep aside for 3-4 hours into refregerator.
  2. Meanwhile prepare masala, for that in non stick pan saute all the ingredients until turns light brown in color. Grind them into the blender using little water if require to form thick consisatncy.
  3. Heat oil into anothet deep sauce pan or kadhai and saute onion until turn light golden in color. Add ginger garlic paste for 2 minutes ot until aroma comes out. Add tomato chopped followed by marinated chicken. Saute for 3-4 minutes.
  4. Now add prepared spice masala and add 1 cup water and cover the lid. Adjust salt.
  5. When chicken is cooked remove and serve with cooked rice or roti.
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