Spicy
Chicken Chettinad
INGREDIENTS
Dry chettinad masala
½ cup freshly
grated coconut
1 teaspoon coriander
seeds (Dhania)
½ teaspoon cumin
seeds (Jeera)
2 whole dry
red chillies, broken into pieces
3 green
cardamoms (Elaichi)
1 teaspoon fennel
seeds (Saunf)
3 cloves
2 teaspoon poppy
seeds (Khus khus)
½ inch cinnamon
stick (Dalchini)
For wet masala paste
½ inch ginger
piece
2 red onion
2 small tomatoes
½ tablespoon
chili powder
1 tablespoon
coriander powder
2 tablespoon
low-fat yogurt
400 gms chicken
1 tablespoon
vegetable oil
INSTRUCTIONS:
- Clean chicken thoroughly and add salt, red chili powder and 2 tablespoons of yogurt & keep it covered in a refrigerator for 30 minutes or so.
- Dry roast all the ingredients for dry chettinad masala till all ingredients start to emit an aroma.
- Allow it to cool and grind to make powder masala. Keep it aside.
- Grind together all ingredients of wet masala paste and set aside.
- To cook masala for chicken, heat oil in a thick bottomed pan and add wet masala paste in it.
- Cook it on medium heat till masala starts sticking to the bottom of pan.
- When masala is cooked, add marinated chicken pieces to it mix well. Cover and let it cook 5 minutes.
- Add dry masala powder and stir the content of pan so that chicken is coated well with masala.
- Finally add water. Cover and cook chicken for 15-20 minutes. Keep stirring in between to prevent chicken from sticking to bottom.
Source:
fitfoodie.in
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