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Thursday, 12 January 2012

This is an authentic and original Chicken Chettinad Recipe from Mr. Baskharan head cook at 
Chettinad Aranmanai( Palace).
This is not like the other fancy Chicken Chettinad Recipes which are available in the Internet. This is an 100% true Chettinad Chicken Recipe which does not require so many ingredients and not tedious like the other ones.
Few handful of ingredients which are normally available in you kitchen and 15 mins of your time will do good to prepare this delicious Chicken sidedish.
Try at your home and this will be keepsake recipe forever.

Authentic Chettinad Chicken
Chicken pieces with bone- 1/2 kg ( 1 pound)
Onion large chopped- 2 nos
Tomatoes large chopped- 2 nos
Whole dry red chilli- 5 nos
Curry leaves- few sprigs
Sombu/ Fennel seeds- 1 tsp
Oil- 4 tbsp

Masala ingredients to grind
Coconut shredded- 5 tbsp
Fried gram dal/ Pottu Kadalai- 1 tbsp
Kuskus( roasted)- 1 tbsp
Ginger- 1" pieces
Garlic cloves- 5 nos
Sombu/ Fennel seeds- 1 tbsp
Red chilli powder- 1 1/2 tsp( +/- according to spiciness)
Coriander Powder- 1 tbsp
Turmeric powder- 1/4 tsp.
Water- 2 tbsp

Chicken Chettinad
Clean and wash the chicken pieces and set aside.
Grind the given masala ingredients to a very smooth paste by adding very little water and set aside.
Heat oil in a pan, when hot add the sombu seeds, whole dry chilli and curry leaves.
Add the chopped onions to the pan and fry for few seconds.
Next add the chicken pieces and sauté until chicken pieces turn pale.
Add the ground masala paste to the chicken and fry for 2 mins.
Now add the chopped tomatoes and sauté for another 2 mins.
Add a cup of water to the chicken and add required salt.
Bring the chicken mixture to boil, cover pan with a lid and cook chicken on low flame.
When the chicken pieces are tender and fully cooked, remove pan lid and increase the heat.
Fry the chicken until the gravy is completely absorbed and dry.
Serve hot Chicken Chettinad with steamed rice, Sambar and Rasam.

Chettinad Chicken


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