Chettinad Chicken

A very well-known dish and loved by many. Am sure there will be many ways one prepares this, and I have to try many of them too. This recipe I have been following is from and I have tried it both with and without coconut, I must say they both taste great, but my personal favorite is the one which uses coconut.


You can view the original recipe here.


This is what I have followed.


Ingredients


Chicken - 2 1/2 lbs.
Poppy seeds/khuskhus - 2 tsp
Fennel seeds/Saunf/Badishep - 1 tsp
Coriander seeds - 1 1/2 tsp
Cumin seeds/Jeera - 1/2 tsp
Red chillies - 5 - 8 nos. I used 5
Grated coconut - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Ginger(chopped) - 2 tsp
Garlic(chopped) - 2 tsp
Tomatoes(medium) - 3 nos(chopped)
Onions(medium) - 2 nos(chopped)
Lemon - 1 no
Cinnamon - 1" stick
Green cardamom - 4 nos
Cloves - 2 - 4 nos
Curry leaves - 10 - 15 nos
Chopped Cilantro - to garnish
Oil
Salt - to taste

Method

- Cut the chicken into small pieces.
- Roast the red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon and fennel seeds in oil.Grind it to a paste along with ginger and garlic.
- Heat oil in a large pan.Fry onions, till golden. Add curry leaves and the ground paste and saute for some time.
- Add tomatoes, red chilli powder and turmeric powder. Add in the chicken pieces and mix well. Cook for 5 mins, then add 2 cups of water and lemon juice.
- Cover and cook, till the chicken is done.
- Garnish with chopped cilantro.
- Serve hot with rice or rotis.

Note : Leave out the coconut if you do not want.

- Also you can increase the amount of coconut to about 1/2 cup to get a more thicker gravy.

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