Chicken Chettinad
Ingredients :
- Chicken Leg Boneless 500 gms.
- Ginger & Garlic paste 30 gms.
- Finely chopped onions 200 gms.
- Curry Leaves 5 to 6 nos.
- Tomato Puree 100 gms.
- Oil 30 ml.
- Salt to taste
For roasted masala
Method :
- Cumin Seeds 2 tea spoon
- Black cardmoms 4 nos
- Coriander seeds 1 tea spoon
- Bay Leaves 3 nos
- Pepper Corns 10 nos
- Cloves 7 nos
- Green Cardamoms 6 nos
- Cinamon 2 small sticks
- Kashmiri dry red chilles 4 nos
Serves : 5
Cooking Time : 19 minutes
- Take a microwave safe glass bowl, add all above spices in it and microwave on high power for 2 minutes. Stir once in between. Cool and grind the mixture to a rough power.
- Marinate the chicken with crushed black pepper and salt, refrigerate for 2 hours.
- Take oil in a bowl, add curry leaves, onions, ginger & Garlic paste and microwave for 6 minutes. Add water if necessary and stir twice in between, taking care that the paste does not dry up.
- Add the powdered roasted masala, mix well with a little water & tomato puree. Microwave for 2 minutes. Stir after 1 minute.
- Mix the chicken pieces with the masala and water/chicken stock. The liquid should be just below the level of the chicken. Cover the bowl with lid and microwave for 9 minutes. Stir the chicken every 3 minutes.
- Cover the bowl with lid and microwave for 9 minutes. Stir the chicken every 3 minutes.
- Cover and stand it for 3 minutes to let the flavors infuse.
- Serve hot, garnished with coriander and accompanied with pulav.
Categories:
Chicken Chetinad Recipe,
Spicy Chicken Recipe
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