Wednesday, November 01, 2006

Restaurant style Chicken Chettinad

Whenever we go to restaurant,we order this Chicken Chettinad dish.M likes it.I have made a list of Chicken dishes to try at home.Here goes the list - chicken chettinad,madras chicken,butter chicken,pepper chicken,chilli chicken and goes on ... .I have got recipes for few of them.But the right time hasn't yet arrived.
After lot of self-encouragement,self-enthusiasm,i decided to try Chicken Chettinad.It was a hit.M gave two thumbs up for this home made dish.I am glad to share it with you all.

Ingrediants
  • Chicken - with bones 1/2 or 1 pound cut into medium sized pieces
  • Onion - 2 medium sized chopped
  • Tomato - 2 large chopped
  • Powders - 1 tsp each of red chilli and turmeric
  • Lime juice - 2 tsp or about 1/2 lime
  • Oil - 2 tbsp
  • Water - 2 cups
  • Salt - to taste
  • Curry leaves - 8 to 10 Stripes
  • Coriander/Cilantro leaves - finely chopped for garnishing
For the Paste
  • Poppy seeds (khus khus) - 2 tsp
  • Whole red chillies - 6
  • Coconut - grated 6 tblspn
  • Seeds - 1 tspn each of coriander, cumin, fennel and black pepper
  • Cinnamon -1" piece broken
  • Cloves,Green cardamoms - 2 each
  • Ginger,Garlic - 2 tsp each,chopped
Method

In a kadai,heat little oil, roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.

Pic : roasted ingredinats for the paste

Heat the rest oil in a kadai and fry the onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for about 3 to 4 minutes. Add the tomatoes and fry for about another 2 minutes.At this stage,the oil starts leaving the sides of the pan.If not fry for more time.Then add the chicken and mix well. Cook on medium heat for about 5 minutes.Add the lemon juice and water.Add salt and mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully cooked.Garnish with coriander leaves.

Pic : Chicken Chettinad
Serve hot with white rice/Chapati/Naan.

Variations
  • Adding more curry leaves give a distinct flavor
  • Can make it little dry or gravy depending on your taste (for dry,allow the chicken to cook for more than 20 minutes during the last stage).

Recipe Source www.syvum.com


2 comments:

Deepa Cooks said...

I am searching for chicken chettinad for long Now I got the recpie.thanks for sharing.

Meenapriya said...

the recipe is awesome. i tried and got a lot of applause