Chicken chettinad

I loved Chettinad dishes a lot when I was in India. It was on the menu of almost all the non-veg restaurants there. These dishes are spicy and very tasty. I started missing these when we moved to US. I haven’t seen it on the menus of any Indian restaurant here. So, when one of my readers asked for this recipe, I was more than happy to try it. But then, I had to wait for few days to cook it. I finally cooked this when I had invited one of my friend for dinner. It came out very good.

8-9 chicken pieces
1/4 cup chopped onion
1/4 cup tomato
3-4 red chilies
5-6 black pepper
A pinch turmeric
1 tbl spn lemon juice
3-4 strands coriander leaves
2 tbl spn fresh/frozen coconut
1/2 tea spn cumin seeds
1/2 tea spn coriander seeds
1/2 tea spn fennel seeds(badishepi)
1 tea spn poppy seeds
3-4 cloves
1″ cinnamon
1/2 tea spn each chopped ginger and garlic
8-9 curry leaves

You can add more pepper if you want it to be hotter.

Heat a little oil and add cumin seeds, coriander seeds, fennel seeds, poppy seeds, red chilies, cloves, cinnamon, pepper. Fry for sometime and then add coconut. Fry till a nice aroma comes out and the coconut turns slightly brownish. Grind it to a paste with ginger and garlic.
Heat oil, fry onion and curry leaves. When they turn brownish, add the paste and fry for about 1min.
Add chicken pieces, fry for a minute. Add tomato, turmeric, salt and half cup water. Close and cook till done. Pour lemon juice, garnish with chopped coriander and serve.

Serves : 3
Preparation time : 20 mins

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