Monday, May 11, 2009

Chicken Chettinad Style - a must try

My plate

His Plate

Yesterday we made Chicken Chettinad style, the recipe came from a dear friend Shaimanti...who had put up photos of the same recipe on her Orkut page. It looked soooooo tempting that I had to ask her send it to me..
Now initially (before the recipe arrived) I thought Chettinad would be a difficult and tedious recipe to follow...but boy how wrong was I !!
Without much delay...I present to you all the easy-peasy recipe try it, it is really fast to cook and too good to eat !!

1 kg chicken, washed and cut into medium sized pieces

1 cup small onions, shallots (sambar onions)

1 cup chopped tomatoes

1/2 tsp turmeric pwd

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:

2 green chillis

8 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms

1″ cinnamon

6-7 curry leaves

1/2 tsp oil

1. Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3. Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4. Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5. Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6. Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7. Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.


Smita said...

Yummmmmmmmmmy !!!!!!!!
I will surely try this receipe.Sounds quite simple to make :-)

Malina said...

Neelum,I really like this recipe because it is simple and seems to give delicious results.But can you tell me from where I might get poppy seeds?Do you think it will be available at all in Singapore?And what could be a substitute for poppy seeds?

Neelum said...

Malina, you could substitute poppy seeds with almond or cashew paste. Cashew would be better as it will have a nuttier flavour similar to poppy seeds..
I completely forgot how poppy seeds are banned in SG !! They have traces of morphine...hence the ban.
You can use about 10-12 cashews for this recipe.

vini said...

thanks babe..shall try it sumtime :-) nd den post my dinner plate on the blog wit the yum chicken