Ingredients –
- Chicken on bone – 750 gms
- Chettinad masala
- Oil – 2 tsp
- Onion, sliced – 2 medium sized
- Tomato puree – 1 cup
- Cashewnut paste – 1 tsp
- Tamarind pulp – 3 tsp
- Salt – to taste
- Turmeric powder – ½ tsp
- Green chillies - 4 to 5
How to make chettinad masala -
- Oil – 2tsp
- Fennel seeds – 1 tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 2 tsp
- Sesame seeds – ½ tsp
- Cinnamon – 2 one inch stick
- Cloves – 4 to 5
- Green cardamom – 10
- Black peppercorn – 1 tsp
- Star anise – 1
- Dry red chillies – 2
- Cloves – 20
- Curry leaves – 10
- Coconut, grated – ½ cup
- Sliced onion – 1 cup
- Ginger sliced – 1tsp
Method -
Heat 2 tsp oil in a pan. Add grated coconut and fry it till light brown. Add sliced onion and ginger. Fry it for another 5 mins. Now add all the ingredients mentioned in chettinad masala, one by one and fry it for 2 mins. Take a blender & grind the ingredients together and make a fine paste. Keep it aside.
Take the chicken pieces in a bowl. Marinate the chicken with the paste and keep it for at least 30mins.
Heat oil in a pan/ kadai. Add sliced onion and fry it till golden brown. Add turmeric powder and salt. Add the tomato puree, green chillies and cook it for 5 mins. Now add the marinated chicken to it. Cook it with covered lid in a medium flame for 15 mins. Add cashew nut paste and a little warm water. Cook it for another 10 mins. Add the tamarind pulp and add some warm water. Cook it with covered lid until done and the gravy becomes thick. Serve hot with lemon rice*.
*lemon rice recipe will be posted soon.
Comments
Post a Comment