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 temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
    • Peel onions put them in a blender and make a coarse paste out of it and set aside. 
    • Also make ginger-garlic paste and set aside.
    • Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes. 
    • Then add the ginger garlic paste and saute for a few minutes. 
    • Now add the chicken pieces and saute well for 5 minutes. 
    • Now add the prepared masala powder and stir well.
    • After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
    • Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame. 
    • When water evaporates and chicken seems well cooked remove from flame and serve. 
    • Garnish with coriander and curry leaves if you wish.

    Comments

    Post a Comment

    Popular posts from this blog

    PETTI APPAM

    Image
    Petti Appam Ingredients  Maida 2 c  egg 1 chilly powder 1 tbsp black jeera 1 tbsp salt Sesame seeds-1 tbsp Preparation  Mix all ingredients n usin water lil by lil knead the dough till soft n smooth.cover n leave for 1 hr.Knead again n make into 3 to 4 small portions .roll each portions to as thin as possible abt !/8 " . fry till golden brown.
    Read more

    KILIMEEN FRY / PUYYAPPLA FRY

    Image
    KILIMEEN FRY Ingredients : Kilimeen/ Threadfin Bream - 2 Salt - 1/4 tsp Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Oil for shallow fry Method : Marinate the fish pieces using salt chilly powder turmeric powder.Keep it for 15 minutes.Shallow fry it until it shows dark brown.
    Read more

    NJANDU ROAST/CRAB ROAST

    Image
    NJANDU ROAST Ingredients : Crab (cleaned,cut) – 500 gm Small onions (peeled, washed and thinly sliced) -50 - 75 gm Tomato -1 (chopped) Red chillies powder -1tsp+1/2tsp Coriander powder -2tsp+1/2tsp Garam masala-1tsp Pepper powder -1/2tsp Chicken masala-1tsp Coconut pieces –(optional) Ginger (finely chopped) -2tsp Garlic(finely chopped) -2tsp Green chilly -2 Turmeric powder - 1/2 tsp Coconut oil - 2 tbsp Mustard seeds - 1 tsp Dry red chillies - 2 - 3 nos for seasoning Curry leaves - A few Salt - As reqd Method : Marinate crabs with little turmeric,chilly powder,and salt.Keep aside for 30 min. Heat oil in a pan or a kadai.Add sliced onions and saute, till they turn golden colour. Add ginger and garlic and green chilles to this ,sauté well.Add Coriander powder,Chicken masala,turmeric powder ,chilly powder and saute again. Add tomatoes and cook well. Add crabs to this and mix well Add required amount of water. Allow it to boil.. Mix well the whole contents.Simmer it for a while.ad
    Read more