CHETTINAD CHICKEN 1
Recipe
for Chicken Chettinad:
1. Whole chicken 1 kg 2. Cooking oil 5 Tbsp
3. Chopped onion 2 large 4. Ginger garlic paste 1 ½ tsp
5. Tamarind marble size ball, no seed&string 6. salt just enough
soaked & ground to paste
3. Chopped onion 2 large 4. Ginger garlic paste 1 ½ tsp
5. Tamarind marble size ball, no seed&string 6. salt just enough
soaked & ground to paste
for
Masala:
7. Oil 1 Tbsp 8. Garam masala powder 2 Tsp
9. Dried red chilli 15 pc 10. Coriander seed 1 ½ tsp
11. Black pepper corn 2 Tsp 12. Cumin seeds 1 Tsp
13. Saunf 1 Tsp 14. Coconut, grated 1 pc
15. Turmeric powder ½ Tsp 16. Khus khus 2 Tsp
9. Dried red chilli 15 pc 10. Coriander seed 1 ½ tsp
11. Black pepper corn 2 Tsp 12. Cumin seeds 1 Tsp
13. Saunf 1 Tsp 14. Coconut, grated 1 pc
15. Turmeric powder ½ Tsp 16. Khus khus 2 Tsp
Method
Wash chicken and pat dry. Cut into serving portions with bone. Heat 1 tsp oil for masala and roast all ingradients individually. Grind all of them to a fine paste and set aside.
Heat 5 Tbsp oil and fry onion till it turns light brown. Add ginger garlic paste and continue to fry. Add ground masala paste and sauté for a few minutes. Add chicken and cook, stirring constantly, till browned and three-quarters cooked. Add a little water if needed, add tamarind paste and salt and cook at a low simmer till chicken is tender.
Wash chicken and pat dry. Cut into serving portions with bone. Heat 1 tsp oil for masala and roast all ingradients individually. Grind all of them to a fine paste and set aside.
Heat 5 Tbsp oil and fry onion till it turns light brown. Add ginger garlic paste and continue to fry. Add ground masala paste and sauté for a few minutes. Add chicken and cook, stirring constantly, till browned and three-quarters cooked. Add a little water if needed, add tamarind paste and salt and cook at a low simmer till chicken is tender.
CHETTINAD CHICKEN 2:
Ingredients:
Chicken - I kg .Big Onion - 4nos,Tomato - 4nos ,Garlic - 20 pieces ,Ginger - 1 big piece ,Pepper - 2 tsp
Cumin seeds - 2 tsp, Fennel (Jeeraham)- 2 tsp , Oil - 5 tsp, Chilli Powder - 1/2small cup
Coriander Powder - 1/4cup, Cloves (lavangam) as required , Tamarind as required , Salt to taste
Method
of Preparation:
Wash the chicken and cut to pieces. Mince garlic and ginger. Powder pepper, cumin seeds and fennel together. Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato. Sauté well adding minced garlic and ginger. Add chicken with little turmeric powder and cook for 10 minutes. Add chilli /coriander powders, salt and mix well. Pour 4 cups of water and boil. When chicken is half boiled, add the half fried Pepper, cumin seed and fennel powder and mix well. When the gravy thickens to a paste, remove from fire. Serve hot.
Wash the chicken and cut to pieces. Mince garlic and ginger. Powder pepper, cumin seeds and fennel together. Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato. Sauté well adding minced garlic and ginger. Add chicken with little turmeric powder and cook for 10 minutes. Add chilli /coriander powders, salt and mix well. Pour 4 cups of water and boil. When chicken is half boiled, add the half fried Pepper, cumin seed and fennel powder and mix well. When the gravy thickens to a paste, remove from fire. Serve hot.
Chettinad Chicken 3
This is one dish which you might not find in
the restaurants.... This is what is done at home by some ppl of the
Chettinad... Its very easy to make and no fuss at all. I have approximated the
amounts of the ingredients...please don't follow them exactly .....adjust them
as per individual taste.
Chicken - 1 kg , small onions - 15-20 nos or , big onions - 2 nos , chopped , tomatoes - 3, chopped , garlic - 10 nos, sliced vertically, red chillies - 10 - 15 nos, urad dal - 1/2 tsp , pepper corns- 1 tsp or more if you like it spicy
fenugreek seeds - 1/2 tsp , cumin - 1/2 tsp , turmeric powder - 1 tsp, chilli powder - 1 or 2 tsp( for extra heat/ optional)
Heat a pan. Add about 3-4 tbspns of oil(Take care because the chicken might give out some oil and we don't want the dish to be oily). Add urad, fenugreek, peppercorns, cumin. When they start popping add the onions and garlic . Saute till the onions are soft and translucent. Then add the red chillies. After 2 mins add the tomatoes. Saute till they begin to wilt. Now add the washed chicken pieces. Fry for about 5 mins. After this add salt along with 1 cup of water. Close the pan with a tight fitting lit and let it cook on a low flame for about 15-20 mins. By now the chicken must be cooked through. Now taste the seasonings...Add the chillli powder if desired . Remove the lid and let the chicken dry out. The chicken will give out a lot of oil and hence it will not stick to the pan.
Chicken - 1 kg , small onions - 15-20 nos or , big onions - 2 nos , chopped , tomatoes - 3, chopped , garlic - 10 nos, sliced vertically, red chillies - 10 - 15 nos, urad dal - 1/2 tsp , pepper corns- 1 tsp or more if you like it spicy
fenugreek seeds - 1/2 tsp , cumin - 1/2 tsp , turmeric powder - 1 tsp, chilli powder - 1 or 2 tsp( for extra heat/ optional)
Heat a pan. Add about 3-4 tbspns of oil(Take care because the chicken might give out some oil and we don't want the dish to be oily). Add urad, fenugreek, peppercorns, cumin. When they start popping add the onions and garlic . Saute till the onions are soft and translucent. Then add the red chillies. After 2 mins add the tomatoes. Saute till they begin to wilt. Now add the washed chicken pieces. Fry for about 5 mins. After this add salt along with 1 cup of water. Close the pan with a tight fitting lit and let it cook on a low flame for about 15-20 mins. By now the chicken must be cooked through. Now taste the seasonings...Add the chillli powder if desired . Remove the lid and let the chicken dry out. The chicken will give out a lot of oil and hence it will not stick to the pan.
Cook it on a med flame till all the moisture
has been absorbed and the chicken looks quite dry...Enjoy it when its hot!!
Chettinad Chicken 4
INGREDIENTS:
Cornish Hen - 1 medium , Onion - 1/4 medium , Tomato - 1/2 medium , Cashew Nuts - 3 , Garlic - 6 pieces Ginger - 2 pieces
METHOD:
1) Pour about 2 Tablespoon of oil in Pan. Sautee Fennel Seeds, Cummin Seeds, Garlic, Ginger, Onion and Tomato for 2-3 minutes.
2) Add Cashew Nuts and put the whole content into a Belnder and blend them to a smooth paste.
3) Put another Pot on the stove with 2 tablespoons oil. When the oil is hot add onion till transparent, add chicken pieces and sautee till it changes color.
4) Add the ground mixture stir and add chilli powder and corriander powder. Mix well.
5) Add little water. Close the pan and cook till chicken is tender.
6) About 20 minutes later, add required salt and allow curry to become thick.
Cornish Hen - 1 medium , Onion - 1/4 medium , Tomato - 1/2 medium , Cashew Nuts - 3 , Garlic - 6 pieces Ginger - 2 pieces
METHOD:
1) Pour about 2 Tablespoon of oil in Pan. Sautee Fennel Seeds, Cummin Seeds, Garlic, Ginger, Onion and Tomato for 2-3 minutes.
2) Add Cashew Nuts and put the whole content into a Belnder and blend them to a smooth paste.
3) Put another Pot on the stove with 2 tablespoons oil. When the oil is hot add onion till transparent, add chicken pieces and sautee till it changes color.
4) Add the ground mixture stir and add chilli powder and corriander powder. Mix well.
5) Add little water. Close the pan and cook till chicken is tender.
6) About 20 minutes later, add required salt and allow curry to become thick.
Chettinad chicken 5 :
Chicken-3/4 kg , onion 2 , tomato 2 , green
chilli 2 or 3 , ginger garlic paste 2 tsp , masala powder:
Coconut 2 big pieces, dried red chilli 1 or 2, dhanya 3 tsp, jeera 2 tsp , sombu 2 tsp, curry leaves 1/2 cup
cloves 4, kalpasi 2 tsp, pepper 2 tsp, marathi mokku 2 pieces, Roast in low flame and powder it.
Heat oil, saute onions, add ginger garlic paste, tomatoes, green chilli, let them cook well add chicken pieces in high flame , add turmeric pd, masala powder, salt water and let it boil cover and cook, garnish with coriander leaves.
You can omit kalpasi and marathi mokku as we dont get it here in US, curry leaves gives the taste for this dish, sometimes when we dont get curry leaves i reduce the amount and the taste differs.
Try it and let me know how it comes.
Someone had asked for chettinad veg recipes, maybe if you mention the dish name it would be easy to post it. The important or famous items served during the festive times are vellai paniyaram, karupatti paniyaram, kantharappam and athirasam, siyam and paal paniyaram.
Coconut 2 big pieces, dried red chilli 1 or 2, dhanya 3 tsp, jeera 2 tsp , sombu 2 tsp, curry leaves 1/2 cup
cloves 4, kalpasi 2 tsp, pepper 2 tsp, marathi mokku 2 pieces, Roast in low flame and powder it.
Heat oil, saute onions, add ginger garlic paste, tomatoes, green chilli, let them cook well add chicken pieces in high flame , add turmeric pd, masala powder, salt water and let it boil cover and cook, garnish with coriander leaves.
You can omit kalpasi and marathi mokku as we dont get it here in US, curry leaves gives the taste for this dish, sometimes when we dont get curry leaves i reduce the amount and the taste differs.
Try it and let me know how it comes.
Someone had asked for chettinad veg recipes, maybe if you mention the dish name it would be easy to post it. The important or famous items served during the festive times are vellai paniyaram, karupatti paniyaram, kantharappam and athirasam, siyam and paal paniyaram.
chicken chettinad 6.
Chicken 1kg, Poppy seeds 2 tsps, Grated
coconut ½, Fennel seeds 1 tsp,Coriander seeds 1 tsp,Cumin seeds 1/2 tsp, Whole
red chilies 6-8 nos, Cinnamon 1" stick ,Green cardamom 3 nos., Cloves 2
nos.
Turmeric powder 1/2 tsp,Onion, large 1 no., Ginger, chopped 2 tsps,Garlic, chopped 2 tsps., Star anise 1/2
Red chili powder 1 tsp.,Tomatoes, medium 3 nos. ,Lemon 1 no. ,Curry leaves 10-12 nos.,Fresh coriander Garnish. Oil 1/2 cup .Salt to taste .
1.Clean the chicken, remove the skin and cut into 12 pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
5.Add the tomatoes, red chili powder and turmeric powder and sauté.
6.Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
7.Cover and cook till the chicken is done.
8.Serve hot garnished with coriander leaves and accompanied with boiled rice or parathas.
Turmeric powder 1/2 tsp,Onion, large 1 no., Ginger, chopped 2 tsps,Garlic, chopped 2 tsps., Star anise 1/2
Red chili powder 1 tsp.,Tomatoes, medium 3 nos. ,Lemon 1 no. ,Curry leaves 10-12 nos.,Fresh coriander Garnish. Oil 1/2 cup .Salt to taste .
1.Clean the chicken, remove the skin and cut into 12 pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
5.Add the tomatoes, red chili powder and turmeric powder and sauté.
6.Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
7.Cover and cook till the chicken is done.
8.Serve hot garnished with coriander leaves and accompanied with boiled rice or parathas.
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