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CHETTINAD CHICKEN MASALA
CHETTINAD CHICKEN MASALA Ingredients : Chicken - 500 grams (chopped into big cubes) Shallots / Pearl onions - 75 grams (5 onions) Ginger - 1 inch long piece Garlic pods - 1 Dry red chillies - 6 to 8 Cumin seeds - 3/4 spoon Coriander seeds - 1 spoon Fennel seeds - 1 spoon Peppercorns - 1/4 spoon Salt - As per taste Oil - 5 spoon (Gingelly oil preferred) Coriander leaves & Curry leaves - Few for garnishing (Optional) Method : Wash chicken pieces well in water and keep them aside. Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them. (For Masala Powder) 1. Dry red chillies - 6 to 8 2. Cumin seeds - 3/4 spoon 3. Coriander seeds - 1 spoon 4. Fennel seeds - 1 spoon 5. Peppercorns - 1/4 spoon After the dry roasted ingredients cools down and reaches room te...
Chana masala
Ingredients: Chana - 3/4 cup Onion - 1 small sized chopped finely Red Chilli Powder - 1.5 tsp Coriander powder - 3/4 tsp Garam masala (or) Chana Masala powder - 1 tsp Coriander leaves - just to garnish Lemon juice - from half a lemon Water - 2.5 cups in total Salt - to taste To saute and grind: Oil - 2 tsp Tomatoes - 3 medium sized chopped roughly Big Onion - 1 medium sized chopped roughly Ginger - 1 inch piece Garlic - 6 cloves Fennel Seeds - 1 tsp Pepper - 1/2 tsp To temper: Oil - 1.5 tbsp Cinnamon - 1/2 inch piece Cloves - 2 Bayleaf - 1/2 Method: Soak chana overnight or atleast for 8 hours.Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft,Set aside. In a pan heat oil - add onion, tomato, ginger, garlic and saute till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer. Grind it to a fine paste.Set aside. In a pressure cooker heat oil - add the items un...

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