Tuesday, 6 March 2012

Chettinad Chicken

Chicken – 1 Kg
Onion  - 1 Large(Finely chopped)
Tomato  -2 Chopped
Ginger  - Tsp(Crushed)
Garlic   -1 Tsp(Crushed)
Red chilli powder – 1 Tsp
Turmeric powder – 1/2 Tsp
Chicken masala 1 Tsp
Lemon juice  - 1 Tsp
Mustard seeds
Curry leaves

Ingredients for grinding

Cinnamon stick – 1
Cloves  -4
Cardamon  - 3
Cumin seeds   - 1 1/2 Tsp
Fenel seeds  - 1/2 Tsp
Coriander seeds  - 2 Tsp
Dry red chilli  -5
Peppercorn  -1 Tsp
Curry leaves
Coconut - 1/2  to 3/4 Cup


  • Heat a kadai and add cinamon, cloves, cardamon,Peppercorn,coriander seeds,cumin seeds,fenel seeds ,red chili and curry leaves. Roast it well on a low flame.
  • Then add coconut and sauté well until it looks dry.
  • Once it done allowed it to cool .
  • After that grind it using a little water(1/2 cup is enough).
  • Heat oil in a pan and add onion and add salt to it. Saute until it translucent.
  • Then add garlic and ginger and saute for few minutes.
  • Then add chili powder,turmeric powder,chicken masala,curryleaves and cook for a minute.
  • Add the sliced tomatoes and saute well until the oil separated.
  • Add the chicken and mix well and cook for 5 min.
  • Then add lemon juice and mix well.
  • Add water according to the gravy you want  and cook for 25 min.
  • Once it done heat oil in pan and add mustard seeds and allow it splutter.
  • Add it into the chicken.
  • Serve it hot with rice, chapathi, appam

Cheers !!!

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