Cuisine: Indian Main Course
Serves: 2-3 Pax
- Chicken with Bone or Boneless 500 grams
- Salt to taste
- Turmeric to taste
- Grated Coconut 200 grams
- Clove 2-3pcs, Cinnamon 1-2pcs, Cardamom 1-2pcs, Black pepper whole 4-5pcs, Star Anise 1pc
- Jeera whole 1 tsp, Sauff (Funnel seeds) 1 tsp, Coriander whole 1tsp, Dry Red Chilly 3-4 pcs
- Ginger and Garlic paste 2 tablespoon
- Lemon Juice 4 tablespoon
- Curry Leaf 7-8pcs
- Mustard whole 1 teaspoon
- Onion 2 medium size
- Tomato 1 medium size
- Take a pan and dry roast Jeera, Sauff, coriander whole, clove, black pepper, star anise, cinnamon, cardamom, dry red chilli and roast for 2 minutes on low flame.
- Then add grated coconut into it, cook till the coconut is light brown in colour.
- Keep aside to cool it then make a dry paste of it, your Chettinad Masala is ready to use.
- Marinate the chicken with salt, turmeric and lemon juice.
- Take a thick bottom pan or kadai, add oil then add curry leaves and mustard into it, after few seconds add chopped onion into it
- Start to sauté the onion till golden brown, then add ginger and garlic paste, salt, dhaniya powder, red chilly powder together
- After that add chopped tomatoes into it, cook till the gravy is cooked
- Add marinated chicken in the gravy and start cooking on medium flame.
- Keep cooking till the chicken is soft, then add the Chettinad Masala on it.
- Sauté for some more time then add hot water so that the chicken is dipped in water
- Cover it for 20 min and cook till it becomes semi gravy
- Serve hot with garnish of grated coconut and curry leaves
- Cooking of Chettinad Masala is most important so don’t burn it, cook it on low flame only
- Chilies you can increase according to your taste too
- Cover the chicken till it’s tender, if you feel it’s sticking in the bottom of the kadai add more water and keep mixing it.
- The Chettinad Masala can be kept in refrigerator for 1 week.