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Chicken Chettinad

  • 3servings
  • 40minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2tbsp coriander seeds

  2. 1tsp mustard seeds

  3. 1/2tsp cumin seeds

  4. 6 (green) cardamom

  5. 6-7 cloves

  6. 1 ( 1 inch) cinnamon (stick)

  7. 1/2 star anise

  8. Pinch of fresh nutmeg powder

  9. 5-6 dry red chilies

  10. 10 black peppercorns

  11. Green Marinate Masala Ingredients:

  12. 1 cup chopped coriander leaves

  13. 12 mint leaves

  14. 14-16 curry leaves

  15. 6(to 7) garlic flakes (cloves)

  16. 1 ( 1 inch) piece ginger

  17. Other Ingredients:

  18. 500 gm boneless chicken

  19. 2 (medium size) onion,(finely chopped)

  20. 1 (small) tomato,(chopped)

  21. 3 green chilies,(slit lengthwise)

  22. Oil (for cooking)

  23. 1/2tsp turmeric powder

  24. 4( to 6) curry leaves

  25. 1/2cup (grated) coconut (grind adding water to form a smooth paste)

  26. Salt to taste

Instructions Jump to Ingredients ↑

  1. Wash the chicken pieces and pat dry.

  2. Heat 1tsp oil in a pan. Add all the dry masala ingredients to this. Fry on medium heat until you get a nice aroma and the mustard seeds start to crackle. Remove from heat and let it cool. Grind this to a smooth powder.

  3. In a mixer or blender grind together the marinate ingredients.

  4. Take the chicken pieces in a bowl. Add the green marinate paste. Add 1tbsp dry masala powder that you have already grinded and kept aside. Add turmeric and salt. Mix all the ingredients together with the chicken and leave the marination for half an hour in the fridge.

  5. Heat 2tbsp oil in a kadhai on medium heat. Add the chopped onions along with the green chilies. Saute till the onions turn golden brown. Add the chopped tomatoes and cook till they are soft and pulpy. Mash the tomatoes with the back of a spoon.

  6. Add the coconut paste. Cook for another 2-3mins. Keep stirring in between.

  7. Add the marinated chicken along with the paste. Fry. Once the chicken becomes opaque, add 1/2 cup water. Cover and cook for 15minutes on low heat.

  8. Remove the lid and add 2tbsp dry masala powder and salt. Mix well.

  9. Cover and cook for another 10-15minutes on low heat.

  10. Chicken Chettinad is ready to serve.

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