Chicken Chettinad is a popular recipe from TamilNadu. Chettinad cuisines are very popular in Tamil Nadu and India. They are tasty, spicy and prepared by blending different spices. Its a must try recipe. I am not making much changes to its originality and giving the traditional way of preparing chicken chettinad.




Ingredients:
1kg chicken
2 onions finely chopped
2 tomatoes finely chopped
3 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
salt to taste
few curry leaves
coriander leaves for garnishing .


For the Masala Paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
10 shallots (small onions)
2" fresh ginger root
5 garlic flakes
6 red chillies or to taste
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds
1/2 tsp peppercorns
1/4 cup fresh coconut grating
1" cinnamon stick
2 cloves
2-3 cardamoms.
oil - 2 tbsp.



Method:

1. Cut and wash the chicken pieces and drain all the water and keep aside.
2. Smear the pieces with turmeric powder and salt. Set aside for 10-15 minutes.
3. Heat the oil in a large pan.
4. Roast all the ingredients of Masala paste in it by adding one by one, starting from the seeds and other ingredients and grated coconut. Roast for some 2-3 minutes on medium flame.
5. Remove from fire, cool and grind to a fine paste and set aside.
6. Heat oil in a cooking vessel, add the small onions, mustard seeds and curry leaves and saute till transparent.
7. Add the chopped tomatoes and saute till it becomes tender and soft.
8. Add the ground paste and cook for a minute . Saute till raw smell disappears or the oil separates from the mixture.
9. Now add the chicken pieces and cook for 5 mins.
10. Stir occasssionaly and not often.
11. Reduce the flame, add salt and turmeric powder and stir well.
12. Add 1/2 -1 cup of water and combine well (You can also substitute coconut milk for water forricher taste).
13. Close with a lid and cook on low flame till the chicken pieces become tender.
14. Garnish with coriander leaves.
15. Now your chetinad chicken is ready to serve.
16. Serve hot with rice, briyani, roti etc.

Making Time: 30-35 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: Coconut milk can be substituted for water for richer taste. For making coconut milk, Grind together grated coconut with some water and extract the water seperately with its thick consistency, its the coconut milk.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.