Chicken Chettinad

Chettinad Cuisine is known for its spices blended well together to make a scrumptious dish .Chicken Chettinad is from Chettinad region , Tamilnadu State , southern part of India . Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.The meat is restricted to fish, prawn, lobster, crab, chicken and lamb.

In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star anise) and kalpasi (known as the "black stone flower", also known as dagad phool). In addition, whole red chillies and saunf ( fennel seed) are also used along with cinnamon,bay leaf,cloves,peppercorn ,cumin seeds and fenugreek .Aroma of this dish comes mainly from Mace,Star anise and Black stone flower …Lets get started with Marinating of Chicken followed by its cooking Process which would result in Tasty n Yummy dish .

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Marinating of Chicken :

Chicken – 1 lb

Lime juice – 3 Tsp

Red chilly Powder – 1/2 Tsp

Turmeric Powder – Pinch

Note: Marinate the chicken n place in Refrigerator for 20 mins

Roast all these Ingredients to fine Powder

Whole Red Chillies- 6-8 in no.

Fenugreek Seeds– pinch

Coriander seeds – 3 Tsp

Fennel Seeds-1 Tsp

Cumin seeds –1 Tsp

Pepper corns – 1 Tsp

Poppy Seeds – 2 Tsp

Cinnamon – 1 inch stick

Cloves-3

Green cardamom-3

Mace-2

Star anise-1

Grated Coconut or coconut powder – 4 Tbsp

Note: roast each item separately or as a whole but make sure that it doesn’t get burnt i always do it separately one after the other but either way is also ok .depending upon your spice levels can adjust the measure especially Pepper corns and Whole Red chillies .

Cooking Process:

Black Stone Flower /Kalapsi- 2

Bay leaf-3

Tomatoes-2

Turmeric powder – 1/4 Tsp

Onions thinly sliced –2

Ginger- Garlic paste – 1 Tsp

Red chilly powder – 1 Tsp

Curry leaves –8

Green chilly-2 slit open

Salt – 1 1/2 Tsp

Water – As required

Oil-4 Tbsp

Coriander leaves/Cilantro – Few Sprigs

Clean the chicken, remove the skin and cut into small pieces. Chop the onions and tomatoes separately.

Roast whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, pepper corns ,cloves, cinnamon, star anise, mace, fennel seeds and grind to a paste along with tsp of ginger and garlic Paste .

Heat oil in a vessel and fry the onions till golden color , then add curry leaves , Bay leaf and black stone flower , green chilly sauté for some time and then add the marinated chicken let the chicken change its color slightly then add tomatoes along with Red chilly powder, salt, turmeric sauté for some time . let chicken get mixed with all the dry ingredients well then add the ground paste and sauté for some time until everything coats well with masala .

Cover and cook till the chicken is done.add water just enough for your desire consistency of gravy and let it simmer for 5 mins . Serve chicken chettinad hot garnished with coriander leaves and accompanied with steamed rice rotis or naan

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He is sanjay thumma also known as Vahchef ...