Chettinad is famous for it dishes,we can see almost chettinad restaurant in almost all place,many are fond it me too.I think the freshly made masala give good aroma for their dishes.Coming to the recipe,chicken gravy,i mostly make with out coconut.Last sunday i thought why won't we try chettinad chicken and so googled and got the recipe.
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & title="The Best community for Indian Bloggers" BlogAdda.com.
- Chicken- 300-500 gms(cut into pieces)
- Curd- 3 tbsp
- Salt as needed
- Turmeric- a generous pinch
To roast& grind:
- Grated coconut- 2 tbsp(don't add more)
- Red chillies- 6 to8(acc. to ur spice level)
- Coriander seeds-1\2 tbsp
- Pepper corns- 1\2 tsp
- Jeera/cumin seeds-1\2 tsp
- Fennel seeds- 1 tsp
- Rice Bran Oil- 1 tbsp
- Bay leaf-1
- cinnamon-1 stick
- Small onion/shallots- 1\2 cup
- Ginger garlic paste- 1 tsp
- green chilli-1
- curry leaves
1.Clean the chicken well ,marinate it with curd,turmeric powder& salt for 1 hrs the more the time the better the dish.
2.Heat a pan,add red chillies,pepper corns,jeera and coriander seeds and dry
roast till a nice aroma comes then add grated coconut and roast till colour changes.Cool it and grind to a fine paste with little water.
3.Heat a pan,add oil followed by bay leaf,cinnamon,cloves,cardamon,then add small onions and saute for some time,then add ginger garlic paste,curry leaves and saute.
4.Now add ur marinated chicken to it and saute for some time,then add tomato,ground paste,salt and mix well.
5.Add 2 cup water to it ,check for spice levels add if needed and close the pan till the chicken is cooked.
6.Open occasionaly to check for water content and add if needed.When it gets little thicken switch it off.
Serve hot with rice or roti.
1.You can use pressure cooker also to cook,after adding water pressure cook for 10 min,and open if its watery allow to thicken, but pan is best.
2.You can grind onion & tomato to a coarse paste and saute.
Sending it to event at vimitha's space