CHICKEN CHETTINAD RECIPE

Jennifer B | 00:42
INGREDIENTS:
  • Chicken -1kg
  • Big Onions (finely sliced)
  • Green chilies – 3
  • Curry leaves – 2 springs
  • Ginger-garlic paste – 4tsp (freshly ground)
  • Ripe Tomatoes – 3(diced)
  • Coriander leaves – handful (roughly chopped)
  • Oil – 1/ 2 cup
  • Salt – as required
  • Lemon juice – 3 tsp
  • Turmeric powder – 1 tsp
  • For chettinadu curry masala;
  • Black pepper – 3tsp
  • Dry red chiliies – 10 nos
  • Fennel seeds – 2tsp
  • Cuminseeds – 1tsp
  • Cinnamon – 2 sticks
  • Cardamom – 3
  • Cloves – 6
  • Curry leaves – 1 spring
  • Grated coconut – 4tsp

PROCEDURE:
  • Clean the chicken and mix it with lemon juice and turmeric powder, allow it for marinating for about ½ an hour. 
  • Then on the other hand make the Chettinadu masala paste with all the roasted ingredients of pepper, red chillies, fennel seeds, cumin seeds, cardamom, cloves, cinnamon, curry leaves and grated coconut and keep it aside. 
  • Now take oil in a pressure cooker and add onions, curry leaves and green chillies in hot oil and sauté it nicely until the onions become brown, add ginger-garlic to it and then tomatoes. 
  • Once the tomatoes become pulpy add Ctettinadu curry masala and chicken along with 2 cups of water. 
  • Then place the lid on cooker, allow it for cooking for about 3 whistles and garnish this with coriander leaves. Now chettinadu chicken curry is tasty to eat with rice.

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