Chettinad Chicken

Chettinad Chicken -

It is South Indian peppery chicken dish where chicken pieces are cooked in a dry roasted spicy coconut mixture. It is usually served with neer dosa. You can also serve this with steamed rice, roti/chapati, Malabar Paratha or plain paratha.

Ingredients:

Chicken - 1/2 kg / 500 grams
Onions - 2 large sliced thinly
Tomatoes - 2 medium size cubed
Ginger Garlic Paste - 2 tblspn
Curry Leaves a small handful
Oil - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Lemon Juice - 2 tblspn
Coriander Leaves / Cilantro - 3 tblspn chopped finely

For Chettinad Masala:

Coriander Seeds / Mullu Malli - 3 tblspn
Dry Red Chilli - 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf - 2 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon Stick / Pattai - 5 cm stick
Kalpasi / Black Stone Flower - 3 pieces (dagad phool/patthar ka phool)
Whole Peppercorns - 2 tsp
Cardamom Pods / Yelakai - 5
Star Anise / Natchathira Sombu - 1
Cloves / Krambu - 4
Fresh Coconut - 1/4 cup grated and packed

Method:

Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
Heat oil in a pressure cooker, add in onions and saute till it turns soft.
Add in curry leaves and ginger garlic paste. Saute for a min.
Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
Open the cooker and pour the chicken in a kadai. Add more water if needed.
Add the ground masala and mix well.Cover and simmer for 10 mins.
Add in coriander leaves and serve.