Chicken Chettinad

• 500 g Chicken
• 2 onions, chopped
• 1 tomato, chopped
• 2 tbsp ginger garlic paste
• 2 tbsp oil
• 1/2 tsp turmeric powder
• Coriander leaves for garnishing
• Salt to taste

Chettinad Masala Ingredients

• 3 tbsp Coriander seeds
• 4 to 5 dry red chilli
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 1 in cinnamon stick
• 2 tsp black pepper corns
• 3 to 4 cloves
• 1/3 cup fresh coconut

Step 1

Marinate the thoroughly washed chicken in salt and turmeric for about 20 minutes.

Step 2

Meanwhile, dry roast all the spices except coconut and grind to a smooth paste and keep aside.

Step 3

In a deep pan, heat oil and saute chopped onions in it. Add the ginger garlic paste and fry for a minute.

Step 4

To this, add chopped tomatoes, fry for another minute and add the chicken.

Step 5

Next, add the ground masala, mix well and close the pan.

Step 6

Cook on low flame so the chicken pieces absorb the masala well. The meat is soft to eat only when cooked on low flame.

Step 7

Alternatively, you could carry out the entire process in a pressure cooker and cook the chicken for 3 to 4 whistles on low flame.

Step 8

Garnish with coriander leaves and serve.

Nutritional Information

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