Name: Chicken chettinad recipe by Papiya Nandi at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Chicken 500gms; 2 tbsp oil ( i am using white oil); 2 medium tomatoe's puree; 1 large onion chopped; 1 to 2 spring of curry leaves; 1 bay leaf; Ingredients for marination; 1/8 tsp turmeric; 1/4tsp chilli powder; 1 tbsp curd; 1 tbsp fried curry leaves for garnish; 1 tbsp ginger garlic paste; Salt as needed; Chettinad masala( roast and grind); 1 tbsp poppy seeds; 1/4 cup grated coconut; 1 tbsp coriander seeds; 1 tbsp fennel seeds; 3/4 tsp cumin; 1/2 tsp pepper corn; 4 to 5 red chillies; 3 green cardemom; 4 cloves; 1 inch cinnamon stick

ABOUT Chicken chettinad RECIPE

This receipe is a classic indian receipe made with spices and coconut. It is from the region of chettinad in Tamil Nadu

Ingredients Serving: 3

Chicken 500gms
2 tbsp oil ( i am using white oil)
2 medium tomatoe's puree
1 large onion chopped
1 to 2 spring of curry leaves
1 bay leaf
Ingredients for marination
1/8 tsp turmeric
1/4tsp chilli powder
1 tbsp curd
1 tbsp fried curry leaves for garnish
1 tbsp ginger garlic paste
Salt as needed
Chettinad masala( roast and grind)
1 tbsp poppy seeds
1/4 cup grated coconut
1 tbsp coriander seeds
1 tbsp fennel seeds
3/4 tsp cumin
1/2 tsp pepper corn
4 to 5 red chillies
3 green cardemom
4 cloves
1 inch cinnamon stick

Instructions

Add chicken, turmeric powder,red chilli powder,curd,salt and ginger garlic paste to a bowl
Marinate the chicken and set aside
On a low flame, dry roast coriander seeds , red chillies, cardemom, cumin,fennel, pepper corn,cinnamon and cloves
Roast cover till smell good
Add coconut and fry until the coconut smell good
Add poppy seeds, quickly toss. Make sure not to burn the masala
Cool all these. Add them to a blender and make powder.
Set aside the masala to a small bowl
Heat oil in a pan,add bay leaf and onions. Fry till come to golden colour
Add chicken and fry for at least 4 to 5 mins
Add tomatoe puree to the pan. Fry till the oil begins to separate
Add the ground powder and curry leaves fry for 2 to 3 mins
Pour 1/4 cup water. Cover and cook till chicken is fully done, soft and tender
The grave become thik turn off the gas
Garnish with fried curry leaves
Serve with roti or rice

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