Chicken chettinad

l Chicken chettinad

Serves: 05

Preparation Time: 75 minutes

Level: Moderate

Ingredients

For marination

• Chicken - 1 Kg
• Lemon juice - 6 drops
• Turmeric powder - 1 teaspoon
• Red chili powder - 2 teaspoon
• Salt - to taste
• Ginger-garlic paste - 1/2 tablespoon

To grind

• Coconut - 1/2
• Poppy seeds - 1 teaspoon
• Fennel - 1 teaspoon
• Star anise - 1
• Small onion - 6-7 no
• Green chili - 3 no.
• Coriander seeds - 1 teaspoon
• Mint leaves - 2 spring

Others

• Cooking oil 
• Mustard seed - 1 teaspoon
• Bay leaf - 1 small piece
• Cinnamon - 1 small piece
• Cardamon - 1 no.
• Cloves - 3 no.
• Curry leaves
• Red chili - 1 no.
• Onion - 1/2 
• Tomato - 2 medium sized
• Coriander leaves

Preparation

• Cut chicken into even size pieces and marinate for minimum 40 minutes with the set of ingredients listed
• For grinding 
• Grate coconut
• Dry roast coconut, fennel seeds, star anise, poppy seeds, coriander seeds, small onion, green chili one by one;
• Grind them all together with little curry leaves and mint leaves to a coarse paste
• Chop onion and tomatoes

Cooking

• Heat oil generously and temper spices and curry leaves
• Add onion and saute until it become thick brown
• Add tomatoes and saute further until tomatoes become mashy
• Add marinated chicken and mix well; allow it to coat evenly with oil
• When chicken starts to leave water,
• add ground masala, mix well
• Sprinkle little water, slow the flame, cover and allow the chicken  cooked and infused in masalas
• Check frequently to ensure it not sticking to the bottom of the pan; sprinkle water if necessary
• When chicken is completly tender and masala totally off raw flavor, check for seasoning and remove from fire.
• Garnish with coriander leaves, fried mustard-curry leaves-red chilli

Notes

• It usually takes 25-30 minutes in slow flame to get completely cooked; the slower the process, the tastier this chicken