Chettinad cuisine is the cuisine of Chettinad region of Tamil Nadu. This cuisine is widely known for their Non - vegetarian and traditional sweet preparations. Its so hot and spicy with freshly ground masalas, perfectly complimenting hot rice, Idlis, Dosai, Idiyappam and Appams.
This particular recipe is hugely know and are a favourite to many. And my favourite too. Yes, CHETTINADU CHICKEN! Very simple ingredients that you always have in your pantry, quick and so full of flavors from an aromatic masala. There are lot of variations to this dish, and this is my version. This dish is actually very spicy, so you can decide the amount of chilli that goes in.
You Will Need:
500g chicken on the bone
10 - 15 shallots
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
Chopped Coriander and Curry leaves
4 tbsp gingelly oil
Salt to taste
For The Masala:
6 - 8 dry red chilies
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/4 tsp peppercorn
The Cooking:
Dry roast the ingredients for masala and coarsely grind them.
In a food processor chop the shallots coarsely.
Heat a deep dish on high heat with oil. Once the oil is nice and hot add the shallots and saute till golden brown. Now add the ginger garlic paste and saute on medium heat for couple of min. Toss in the chicken and add the turmeric powder. Stir well and cook for 5 min covered.
Sprinkle 2 tsp of the ground masala over the chicken and cook for another 5 min covered. Let the chicken cook some more in its own juices before adding the water. Now add a cup of water enough to cook the chicken. Once the chicken is cooked and oil separates from the gravy garnish with coriander and serve with hot rice.
Important Pointers:
- The masala can be ground in large quantities and stored. It can be used in other chicken dishes too.
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