Chicken Chettinaad | चिकन चेट्टिनाड | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Flavourful and fiery, a traditional gravy-based chicken recipe made Chettinaad-style. Tastes best with steamed rice.

CHICKEN CHETTINAAD

Ingredients

750 chicken, skinned and cut into 12 pieces on the bone
5 tablespoons oil
5-6 dried red chillies
½ cup scraped fresh coconut
1½ teaspoons poppy seeds (khas khas)
¾ teaspoon coriander seeds
½ teaspoon cumin seeds
3 green cardamoms
2 cloves
1 inch cinnamon
1 star anise
¾ teaspoon fennel seeds (saunf)
¾ inch ginger, chopped
8 garlic cloves, chopped
1 medium onion, chopped
8-9 curry leaves
2 medium tomatoes, chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
Salt to taste
1½ tablespoons chopped fresh coriander leaves
1 tablespoon lemon juice
Fresh coriander sprigs for garnish

Method

1. Heat 1 tablespoon oil in a non-stick pan, add dried red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds and sauté till fragrant. Take the pan off the heat and allow to cool slightly. Transfer this in a mixer jar, add 1 cup water, ginger, garlic and grind to a fine paste.
2. Heat remaining oil in a thick bottom pan, add onion and sauté till golden. Add curry leaves and ground paste and sauté for 3-4 minutes.
3. Add tomatoes, red chilli powder, turmeric powder, salt and sauté for further 2-3 minutes.
4. Add chicken, mix well and sauté for 5 minutes on high heat. Add 2 cups of water, mix, cook till the mixture comes to a boil. Cover and cook for 12-15 minutes.
5. Add coriander leaves and mix well. Switch the heat off and add lemon juice and mix. Transfer in a serving bowl, serve hot with coriander sprigs.

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