HOW TO PREPARE

Ingredients

Chettinad Masala

STEP 1 - For marination

  • Chicken Curry cut   - 750 gms
  • Lime juice   - 1 no
  • Salt   - to taste
  • Turmeric powder   - 1/2 tsp
  • Ginger Garlic Paste   - 1 tsp

STEP 2 - For Masala powder

  • Whole Red chilli   - 7 nos
  • Coriander seeds   - 4 tsp
  • Cardamom   - 4 nos
  • Cinnamon   - 1 inch
  • Cloves   - 3 nos
  • Fennel seeds   - 1/2 tsp
  • Peppercorns   - 2 tsp
  • Methi seeds   - 2 tsp
  • Poppy seeds or Cashew   - 3 tsp
  • Mace   - 2 nos
  • Cumin seeds   - 1 tsp
  • Star anise   - 1 nos

STEP 3

  • Coconut oil   - 2 tbsp
  • Bay leaf   - 2 no
  • Kalpasi   - 3 nos
  • Ginger Garlic paste   - 1 tsp
  • Onion chopped   - 3 nos
  • Tomato chopped   - 2 nos
  • Green chilli chopped   - 2 nos
  • Red chilli powder   - 1 tsp
  • Curry leaves   - 2 sprigs
  • Coriander leaves Chopped   - For garnish
  • MM Roasted Coconut paste   - 2 tbsp

Method

• Marinate chicken as per Step 1 and keep aside for 1 to 2 hours.

• Dry roast all ingredients in Step 2 and make it into a fine powder.

• Heat oil in a pan, add bayleaf, kalpasi fry and add onion, green chilli and fry until golden brown.

• Add chopped tomatoes, add the ground masala powder, red chilli powder and salt now and let the masalas cook for a while.

• Add the marinated chicken and saute for a while.

• Pour 1 cup water, cover and let the chicken cook.

• Once chicken is cooked add 2 tbsp of the Roasted cococnut paste to the gravy and let it blend very well.

• Serve hot with Rice or Rotis.

SHARE THIS PAGE WITH YOUR FELLOW FOODIES.