chettinadu chicken
Spicy and tasty side dish for white rice, chapathi, idly, dosa and parota
Cooking Time
75min
Prep Time
30 min
Serves
6
Categories
Breakfast
Curry
Dinner
Lunch
Side Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian - North Indian
Indian - Tamil
Ingredients
Main Section
chicken
1000
gms
1 Kg chicken
cumin seeds
1
tbsp
black peppercorns
1/2
tbsp
aniseed
2
tbsp
cloves
4
unit/count
cinnamon stick
2
inch
coriander seeds
4
tbsp
dry red chillies
8
unit/count
Pearl onion
500
gms
onions
4
unit/count
Finely Chopped
tomatoes
4
unit/count
Finely chopped
Turmeric powder
1/2
tbsp
curry powder
3 to 4
tbsp
coriander leaves
1
handful
ginger garlic paste
5
tbsp
sunflower oil
15
tbsp
100 ml
gingelly oil
8
tbsp
50 ml
salt
3
tbsp
Or as much you needed
Step 1
Heat the pan and pour 2 tbsp sunflower oil then add one tbsp aniseed, cumin, pepper, cinnamon stick, cloves and pearl onion (skinless onions).
Step 2
Roast them for five to seven mins then add dry red chillies roast it with them for 2 mins. Let them cool. Then grind them as fine paste. (Don't add too much water)
Step 3
Heat the pan pour the remaining sunflower oil. After one minute add one tbsp aniseed then add chopped onions and ginger garlic paste. Fry it for 10 mins
Step 4
After that add the chopped tomatoes and fry it until it's fully juiced. Then add salt and turmeric powder and clean chicken. Fry them for 15 mins
Step 5
Then add curry powder mix it well with chicken and fry it for 5 mins then add one litre water. Close it with lid. Cook it for 30 mins with medium flame. Stir it few times inbetween the cooking time
Step 6
Open then lid and add gingelly oil and coriander leaves and fry the chicken until it's change as dry gravy. Now a delicious chettinadu chicken is ready to serve
More Recipes with
chicken
