Sunday, 23 November 2014
Coming from Tamil Nadu, chicken chettinad has found its place in every Indian's heart. My friend and I recently visited Khane khaas in Bandra and ordered chicken chettinad, it was okay but nothing like chettinad, it tasted more like butter chicken and it was not surprising given that owner was a sardar ji! :) I was still craving for chettinad and decided to make it that night.
If you are in for some real spice, this is just for you. Here it goes..
psst.. chettinad tastes even better next day so make lots of it. This recipe is sufficient for 2 for at least 3 meals (including 1 or 2 friends ;) )
another thing.. you will notice that there is boneless chicken too, I do that when I pack some of it for next day's lunch. It is easier to have boneless chicken with roti.
1 kg chicken (curry cut)
1/2 kg boneless chicken
1 tbsp lemon juice
Pinch of turmeric
5 big onions finely chopped
2 tomatoes finely chopped
Salt to taste
2 tbsp oil for cooking
1 bay leaf
Garam masala paste
1+1/2 inch cinnamon stick
4 green cardamoms
1 black cardamom
1 tsp Fennel seeds
1 tsp cumin seeds
1/4 tsp nutmeg powder
1/4 tsp black peppercorns
1/2 star anise
2 tsp sesame seeds
3 tsp fresh grated coconut or dessicated coconut
1 red chilli
Ginger garlic paste
10-12 garlic cloves
2 inch ginger
3 green chillies
Wash and clean chicken, drain excess water. Pour the lemon juice and turmeric, mix well and marinate until rest of the ingredients are ready.
Dry roast garam masala spices, grind by adding little water to form paste.
Remove masala, use the same jar and grind together garlic, ginger and green chillies. Remove ginger garlic paste, pour some water and clean the jar, keep this water for cooking.
Add oil in pressure cooker, when hot, add onions and fry till they turn transparent. Add ginger garlic paste and fry for 5 minutes, Add tomatoes, reduce the flame to medium and cook with closed lid for 5 more minutes.
Add chicken, masala paste, salt and chilli powder (optional) mix well. Cook for another 5 minutes on high flame. Add water from the jar and add some more to cover 3/4th chicken curry in water.
Pressure cook on low flame for about 10 minutes.
Remove the lid when pressure subsides, if you find excess water fry on high flame until gravy thickens to desired consistency.
Spicy Chettinad Chicken is ready!