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Tuesday, 12 January 2010

Ingredients
Chicken( chopped into pieces)-250gms
Onion big( sliced)-1
Tomato medium( chopped)-1
Kuzhambu powder-6tbsp
Turmeric powder-1tsp
Salt to taste
Cinnamon stick-1/2"
Green Cardamom-1
Cloves-3 
Coriander leaves-few

Chettinad Masala Paste ingredients-
(Grind the following ingredients to smooth paste)
Ginger-1 1/2"
Garlic-6 cloves
Coconut( shredded)-1/4cup
Aniseed/Sombu-2tsp
Cinnamon-1/4"
Clove-2

Method
Heat enough oil in a pan, when hot add the cinnamon sticks, cardamom and cloves. Fry for few mins until the aroma rises, now add the sliced onions and fry for few more mins, till the onions turns pink. Add the chicken pieces and stir fry for 5 mins. Now add the chopped tomatoes and cook until the tomatoes are mashed. Add the kuzhambu powder, turmeric powder, required salt and water. Stir well the mixture, simmer heat and cover the pan with a lid. Allow the chicken to cook for 10 mins. When the chicken is 3/4th done, add the ground masala paste, if needed add water to get required consistency of the gravy. Bring the mixture to boil and check the seasoning. When the gravy slightly thickness, remove pan from the heat and garnish with coriander leaves. Serve hot with steamed rice or chapti.

[Also this recipe can be made with lamb(mutton) and prawns(shrimp)]

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