Chicken Chettinad

Chicken Chettinad - A very popular spicy chicken preparation in Chettinad cuisine (Traditional recipe) !!

Serves: 4 - 5

Ingredients

1 kg Chicken

2 tablespoon oil

1 bay leaf

3 onions, finely chopped

8 curry leaves

3 tomatoes, finely chopped

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

Juice of a lemon

1 cup (200 ml) water

2 - 3 teaspoon salt (or to taste)

1 tablespoon chopped coriander leaves

For Chettinad Masala:

1 teaspoon oil

2 teaspoon poppy seeds ( khus khus )

1/2 cup /50 g (4 - 5 tablespoons) grated coconut

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin ( jeera ) seeds

8 whole red chillies

1 teaspoon kalpasi (black stone flower and Marathi mokku - available @ all leading provision stores ... Nilgiris, Santosh Super Stores & Annachi Supermarket in Chennai)

1 teaspoon Marathi mokku (dried flower pods)

1 - inch stick cinnamon

3 green cardamom

1 star anise

2 cloves

2 teaspoon chopped ginger

2 teaspoon chopped garlic

Method

Clean the chicken, remove the skin and cut into small pieces.

Chop the onions and tomatoes separately.

Heat oil in a kadai / frying pan. Dry roast the whole red chillies, grated coconut, poppy seeds, kalpasi, marathi mokku, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise and fennel seeds until fragrant / crisp on a medium to low heat. Stir continuously. Then grind to a paste along with ginger and garlic. Sprinkle very little water when making the paste in a mixer.

Heat oil in a vessel / pan / kadai and fry bay leaf until fragrant.

Add onions and fry till golden color on a medium to low heat, then add curry leaves and ground paste and sauté for some time. Add the tomatoes, red chili powder, turmeric powder and sauté on a low heat for 5 - 8 minutes / till you get a nice aroma.

Add the chicken, mix well and cook for 5 minutes and then add 1 cup (200 ml) of water, salt to taste and lemon juice. Cover and cook on a low heat for 25 to 30 minutes or till the chicken is done / well coated with all the masalas / thick gravy. Serve hot and decorate with coriander leaves. Accompaniments- Rice/ Chapati / Parotta / Naan.