CHICKEN CHETTINADU
By quality food products
Coriander leaves
for garnishing
FOR CHETTINADU PASTE
Ginger garlic paste
75gms
Peppercorns (Black pepper)
4 tbsp
-
Pre time
90 MIN
-
serves
5
-
difficulty
Difficult
- Chicken : 750 gms
- Cinnamon sticks : 2 inch
- Onions, chopped : 3
- Tomatoes, chopped : 3
- Oil : as needed
- Cloves : 4 - 5
- Cardamoms : 5
- Cumin : 1 tbsp
- Curry leaves : few strands
- Turmeric powder : 2 tbsp
- Coriander leaves : for garnishing
- Salt : as needed.
- FOR CHETTINADU PASTE :
- Onions : One and a half
- Ginger garlic paste : 75gms
- Coriander seeds : 3 tbsp
- Cumin seeds : 1 tbsp
- Fennel seeds : 2 tbsp
- Peppercorns (Black pepper) : 4 tbsp
- Red chillies : 4
- Coconut, grated : 150 gms
- Grind the ingredients for the Chettinadu paste.
- Clean and cut the chicken into small pieces. Marinate the chicken with the paste for 30 min.
- Heat oil and add the cinnamon, cardamom, cloves and cumin, saute.
- Add the chopped onions and the curry leaves. Saute until the onions appear golden.
- Add the tomatoes and saute for 5 more minutes.
- Add the marinated chicken and turmeric powder.
- Saute the mix for 10 minutes, add a bit of water (if needed)
- Add more chilli or pepper if required.
- Add salt, cover with a lid and cook until done.
- Garnish the dish with coriander leaves.
- Serve hot.
