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Enjoy to Cook & Serve Chicken Chettinad
Published On: 24 Jul 2014
Roast whole red chillies, jeera, coriander seeds, fennel seeds and whole garam masala.
When this is roasted, add poppy seeds / khus khus and roast for a minute and keep aside.
In the same pan roast the grated coconut till it turns slightly brown in color.
Grind the roasted ingredients and coconut together to a fine paste.
Heat oil in a pan and fry chopped onions till golden brown.
Add garlic ginger paste and sauté for 2 - 3 minutes.
Add the curry leaves and ground paste and sauté till the oil separates. You can add a little water to cook the masala.
Add tomatoes, red chilli powder, turmeric powder and salt and 2 cups of water and cook covered for 5 - 10 minutes till the tomatoes turn soft.
Add the chicken pieces and cook for 10 minutes or till the chicken is tender.
Add lemon juice and chopped coriander leaves and serve.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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