Chicken Chettinad Recipes

Steps:

• Heat oil in a wok or fry pan.
• Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
• Then add the onions and fry till brown.
• Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
• Add soaked tamarind pulp, chicken, salt and coriander powder.
• Add 1/2 water if you need a thick gravy.
• Cook open for 10 mins.
• Cover and cook till chicken is done.
• Garnish with fresh cilantro or coriander leaves.

Steps:

• Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed.
• Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes.
• Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes.
• Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving.
• *urad dal is a small, pale yellow split pea.
• Suggested wine: Rosemont Estate Shiraz Cabernet 1997.

Steps:

• Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
• Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

Steps:

• Grind the ginger and garlic into a fine paste.
• Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
• In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
• Add the chicken pieces and the roasted and ground powder.
• Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
• Stir occasionally so that it doesn't stick to the bottom of the pan.
• Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
• Pour this mixture onto cooked chicken and stir once again.
• Serve hot.