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Wednesday, 1 August 2012

Chettinad Chicken Masala

Chicken with bone- 500 gms
Onion medium chopped- 1 no
Tomato small chopped-1 no
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Coconut milk( thick)- 1 cup
Salt to taste
Oil to fry
Dry red chilli- 2 nos
Curry leaves few
Bay leaf- 1 no
Cinnamon- 1 stick
Cardamom- 2 nos

Roast and grind to fine powder
Coriander seeds- 2 tbsp
Jeera/ cumin seeds- 1 tsp
Sombu/ fennel seeds- 1 tsp
Pepper- 1/4 tsp
Cashew nuts- 6 nos

Masala Chicken
Heat oil in a pan when hot add dry chilli, curry leaves, bay leaf, cinnamon, cardamom and fry for few seconds. Add the chopped onions and saute until transparent. Now add the chicken pieces and fry until it turns white. Add the chopped tomato, ground masala powder, chilli powder, turmeric and required salt. Add thick coconut milk and 1 cup water to the chicken and bring it to boil. Cover pan with lid and simmer for 20 mins or until chicken is cooked. Remove the lid, increase heat and fry chicken until semi dry.


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