| Recipe Name:
Chettinad chicken |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
| 60 mins |
40 mins |
8 |
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Ingredients: |
| Chicken |
|
1 Kg |
| Onion |
|
11/2 cup |
| Tomato |
|
1 cup |
| Garlic |
|
20 cloves |
| Ginger |
|
1 big piece |
| Pepper |
|
2 tsp |
| Jeera seeds |
|
2 tsp |
| Coriander Powder |
|
¼ cup |
| Chilli Powder |
|
½ small cup |
| Cloves as required |
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| Tamarind as required |
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| Salt to taste |
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| Oil |
|
5 tsp |
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Method: |
- Wash the chicken and cut to pieces.
- Mince garlic and ginger.
- Powder pepper, cumin seeds and fennel together.
- Fry the powders lightly and keep aside.
- Season cloves in oil in a frying pan, add onion and tomato.
- Sauté well adding minced garlic and ginger.
- Add chicken with little turmeric powder and cook for 10 minutes.
- Add chilli /coriander powders, salt and mix well.
- Pour 4 cups of water and boil.
- When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
- When the gravy thickens to a paste, remove from fire.
- Serve hot.
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