Ingredients for Chettinad Chicken Fry: - Chicken curry cut with bones- 500 gms Chettinad Masala Powder: - Coriander Seeds- 1 tbsp - Cumi...
Ingredients for Chettinad Chicken Fry:
- Chicken curry cut with bones- 500 gms Chettinad Masala Powder: - Coriander Seeds- 1 tbsp - Cumin Seeds- 1 tsp - Black Peppercorns- 1/2 tsp (around 20 nos) - Fennel seeds (Saunf)- 1 tsp - Cinnamon- 1(1” piece) - Cloves- 5 - Green Cardamom- 4 - Star Anise- 1 - Mace (Javitri)- 1 flower - Dried Red Chillies- 5-6 Other Ingredients: - Curry Leaves- 15-20 nos - Green Chillies- 2-3 sliced - Shallots- 100 gms after peeling - Crushed Ginger- 2 tsp - Crushed Garlic- 2 tsp - Turmeric Powder- 1/2 tsp - Salt- 1 tsp - Oil- 3 tbsp - Coriander leaves, chopped for garnish- 2 tbsp Preparation: - Soak the shallots in water for around 30 mins so that it’s easier to peel the skin. - Dry roast all the items for the Chettinad Masala powder in a pan on low heat for around 3 mins. Remove onto a plate and allow it to cool. Grind it into a fine powder and set aside. - Slice the green chillies and chop the coriander leaves. Process: - Heat oil in a wok or kadhai and add the shallots. - Fry the shallots for 3 mins on medium heat till they are little soft. - Now add the green chillies and curry leaves. Continue to fry on medium heat for 2 mins. - Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 2 mins. - Now add the chicken pieces and the turmeric, give a mix and fry on high heat for 2-3 mins till the chicken is browned. - Now add salt, give a mix and cover & cook on low heat for 15 mins. Remove the lid 1-2 times in between and give a stir. - After 15 mins, remove the lid and add the Chettinad Masala Powder. Mix well and continue frying on low heat for around 5 mins. - Garnish with chopped coriander leaves and serve hot .
COMMENTS