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Homemade chicken chettinad
Ingredients (4 - 6 Servings)
- Chicken – 1/2 kg / 500 grams
- Onions – 2 large sliced thinly
- Tomatoes – 2 medium size cubed
- Ginger Garlic Paste – 2 tblspn
- Curry Leaves a small handful
- Oil – 2 tblspn
- Turmeric Powder / Manjal Podi – 1 tsp
- Salt to taste
- Lemon Juice – 2 tblspn
- Coriander Leaves / Cilantro – 3 tblspn chopped finely
- FOR CHETTINAD MASALA
- Coriander Seeds / Mullu Malli – 3 tblspn
- Dry Red Chilli – 4 to 5 or to taste
- Fennel Seeds / Sombu / Saunf – 2 tsp
- Cumin Seeds / Jeerakam – 1 tsp
- Cinnamon Stick / Pattai – 5 cm stick
- Kalpasi / Black Stone Flower – 3 pieces (dagad phool/patthar ka phool)
- Whole Peppercorns – 2 tsp
- Cardamom Pods / Yelakai – 5
- Star Anise / Natchathira Sombu – 1
- Cloves / Krambu – 4
- Fresh Coconut – 1/4 cup grated and packed
Directions
- Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
- Now Make the chettinad masala.
- Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
- Heat oil in a pressure cooker, add in onions and saute till it turns soft.
- Add in curry leaves and ginger garlic paste. Saute for a min.
- Add in marinated chicken and mix well. Add in cubed tomatoes and mix well.
- Cover the cooker and cook it for 2 whistle, simmer for 10 mins.
- Switch off the heat and let them steam go all by itself.
- Open the cooker and pour the chicken in a kadai. Add more water if needed.
- Add the ground masala and mix well.Cover and simmer for 10 mins.
- Add in coriander leaves and serve.
Nutrition
Per Servings- Calories: 555
- Protein: 34g
- Fat: 4g
- Fiber: 10g
- Sodium: 333mg
- Carbohydrates: 23g
