Monday, 11 July 2016

Chicken Chettinad Dry

Chicken Chettinad Dry, here is another recipe from Chettinad cuisine. This is one of the easy chicken dry roast recipe that can be made within half an hour. My husband mostly prefer dry masalas as side dish for rice. So, I am trying different varieties of dry masalas each time. If you want the curry with some gravy, you can add few tomatoes before adding the chicken, rest of the steps are same. I have made this Chicken little spicy, you can adjust the chilies according to your taste.

Chicken Chettinad Dry

Preparation Time : 5 Minutes | Cooking Time : 30 Minutes | Serves : 4

Chicken - 1/2 Kg.
Shallots - 20 to 25 No.
Fennel Seeds - 1/2 tsp.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Chopped Coriander Leaves - 2 tbsp.
Oil - 2 tbsp.
Salt to taste

To Grind
Garlic - 10 cloves
Ginger - 1 inch piece
Dry Red Chili - 5 No.
Cumin Seeds - 1/2 tsp.
Black Pepper Corns - 1/2 tsp.
Cinnamon Stick - 1 inch piece
Cloves - 3 No.
Cardamom - 1 No.

1. Keep all the ingredients ready for making chicken chettinad dry masala.
a. Wash and clean the chicken.
b. Peel, wash and slice the shallots.
c. Keep all the ingredients mentioned under "To Grind" section ready.
2. Take the chicken in a pressure cooker, add turmeric powder and salt. Add enough water and pressure cook it for one whistle (or till it is cooked 3/4).
3. Take all the ingredients mentioned under "To Grind" section in a blender and grind it to a coarse paste without adding water.
4. Heat oil in a pan and add fennel seeds. When the seeds sizzle, add the shallots and curry leaves. Saute till the onion turn light brown color.
5. Once the onion turns light golden brown color, add the cooked chicken with remaining water.
6. Bring to boil, add the ground masala paste and cook till the chicken is completely cooked and the water dries up. Add chopped coriander and mix it well. Switch off the flame.

Chicken Chettinad Dry is ready to serve. Serve it with hot steamed rice or as an side dish for any variety rice.

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