chicken chettinad

cooking time : 30-40 minutes
preparation time : 10 minutes 







ingredients : 


skinless chicken                           750 gram
oil                                             3 tbsp
coconut grated                                 2 tbsp
coriander seeds                                 1 tsp
red dry chilly                                    2 -4
fennel seeds                                        1 tbsp
cinnamon stick                                        3 one inches 
black pepper powder                             1 tsp
green cardamom                                   5
turmeric powder                            1 tsp
clove                                             3
ginger garlic paste                              3 tsp
cashew nuts                                           12-15
poppy seeds                                            1 tbsp
onion                                                     2 finely chopped 
green chilly                                        2 chopped 
curry leafs                                        4 roughly chopped 
tomato grind-ed                                                3
salt   to taste 


to garnish                     

curry leaf                           5 to 8
green coriander leaf              1 tbsp
green chilly slices                       2 


preparation :

cashew and poppy seeds :

• take cashew nuts along with poppy seeds in a small pan add 2 to 3 tbsp of water and and place it on fire and allow it to get warm . then put it as it is for 10 minutes . drain the water and set aside .

to prepare chettinad paste :

• in a frying pan dry roast , red chilly , grated coconuts ,clove , black pepper powder , cinnamon stick , fennel seeds , coriander seeds , green cardamom .roast them on very slow flame for 2 minutes . remove it into grinder jar . 

• add poppy seeds and cashew nuts , ginger garlic paste and little water and run it . make fine paste set aside .

method :

• in a pan heat oil add chopped onion and fry it till onion get golden color , add grind-ed  tomato and stir for some time on medium slow flame till oil comes out from mixture .

• add chicken pieces , prepared chettinad paste, salt  and turmeric powder and mix well . and keep cooking on medium slow flame for 10 minutes . keep stirring while cooking occasionally .

• pour 1 cup of water and cover and cook for 30 minutes on slow flame . 
• mix curry leafs , coriander leafs and green chilly slice in the end . 
• remove in a plater and garnish it with coriander leaf chilly slices and curry leafs . 
• serve with naan , roti , tortilla or rice .