Chicken Chettinad
Ingredients
- ½ cup coconut
- 2 tbsp cumin seeds
- 2 tbsp fennel seeds
- 1 star anise
- 3-4 cardamom
- 5-6 black peppercorns
- ½ inch cinnamon
- 2 tbsp coriander seeds
- 3-4 dry red chilies
- 2 tbsp water
- Mint leaves for garnish
- 1 kg chicken with bone
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tbsp ginger garlic paste
- Salt to taste
- 2 tbsp oil
- 10-12 curry leaves
- ½ cup shallot onions
- ½ cup tomatoes
Preparations
![recipe.field_recipe_thumbnail[0].alt](https://api.ushacook.com/sites/default/files/2021-09/chicken%20chetinad.jpg)
- Roast chopped coconut pieces in a pan and remove them. Then roast cumin seeds, fennel seeds, star anise, cardamom, black pepper, cinnamon, coriander, and dry red chillies.
- Transfer the ingredients into the mixer jar. And the roasted coconut to it along with some water and grind to paste in the Usha Tri-energy+.
- Marinate the chicken with lemon juice, turmeric powder, ginger garlic paste and salt. Heat some oil in a pan and add curry leaves, shallot onions, tomatoes and cook.
- Add the marinated chicken along with the paste and water. Cover and cook on medium flame for 10 mins. Serve hot and garnish with a coriander spring.
Cooking tip
Marinate at least for 2 hours
