Chettinad cuisine, one of the famous cuisine which very well reflects the authentic flavors of South India. This cuisine is so many authentic foods with wonderful flavors. Chettinad chicken masala is a semi dry gravy version which has a awesome flavors due to adding up fennel seeds, cumin seeds and peppercorn. The Chettinad Chicken curry turns so good, spicy and aromatic masala. Goes well as sides with variety of rice dishes like pulao, biriyani, fried rice and also with chapatis and rotis.
Ingredients :
Chicken - 500 gms
Onion - 5 pcs, sliced
Ginger - 1 inch
Garlic - 1, whole
Salt as needed
Oil - 5 tsp
Masala powder ~
Dry red chilli - 6-8
Cumin seeds - 3/4 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Peppercorn - 1/4 tsp
Curry leaves for garnishing
Method :
Clean and wash the chicken pieces. Keep aside
Heat a pan and dry roast masala powder ingredients until you get an aroma. Take care not to burn them. Cool down and add them to a blender make a fine masala powder, set aside. (This is authentic chettinad masala powder)
Make also ginger-garlic paste.
Now heat oil a pan and after it heats up add sliced onion, fry in low flame until raw smell goes off.
Add ginger-garlic paste, saute for few minutes.
Now add chicken pieces, saute well for 10 mins in medium flame.
Add the prepared masala powder and stir well, cook on low flame.
After 5 minutes add 1 cup of water and required salt, stir well. Close the pan with a lid.
Stir occasionally that the chicken does not get burnt. Cook in low flame.
When water evaporated and chicken seems cooked well remove from the flame.
Garnish with curry leaves and serve with Sweet Pulao and salad.
Sending this to Recipe Junction's "Spotlight : Raksha Bandhan" event and Motions and Emotion's "Friends Forever" event
Ingredients :
Chicken - 500 gms
Onion - 5 pcs, sliced
Ginger - 1 inch
Garlic - 1, whole
Salt as needed
Oil - 5 tsp
Masala powder ~
Dry red chilli - 6-8
Cumin seeds - 3/4 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Peppercorn - 1/4 tsp
Curry leaves for garnishing
Method :
Clean and wash the chicken pieces. Keep aside
Heat a pan and dry roast masala powder ingredients until you get an aroma. Take care not to burn them. Cool down and add them to a blender make a fine masala powder, set aside. (This is authentic chettinad masala powder)
Make also ginger-garlic paste.
Now heat oil a pan and after it heats up add sliced onion, fry in low flame until raw smell goes off.
Add ginger-garlic paste, saute for few minutes.
Now add chicken pieces, saute well for 10 mins in medium flame.
Add the prepared masala powder and stir well, cook on low flame.
After 5 minutes add 1 cup of water and required salt, stir well. Close the pan with a lid.
Stir occasionally that the chicken does not get burnt. Cook in low flame.
When water evaporated and chicken seems cooked well remove from the flame.
Garnish with curry leaves and serve with Sweet Pulao and salad.
Sending this to Recipe Junction's "Spotlight : Raksha Bandhan" event and Motions and Emotion's "Friends Forever" event
