Chettinadu Samayal: Chicken chettinad Roast-Chicken, Samayal, Cooking non-veg, Tiffin, Veg, Sweets, Restaurant, Spicy, Ice cream, Cake, Egg, Pickle
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    Chicken chettinad Roast


    1kg Chicken
    1/2 cup Grated coconut
    1 tsp Fennel seeds
    1 tsp Coriander seeds
    1/2 tsp Cumin seeds
    6-8 no. Whole red chilies
    1″ stick Cinnamon
    1 no. Green cardamom
    2 no. Cloves
    1/2 tsp Turmeric powder
    1 no. Onion large
    2 tsp Ginger chopped
    2 tsp Garlic chopped
    1/2 Star anise or annasipoo
    1 tsp Red chili powder
    3 no. Tomatoes medium
    1 bunch Curry leaves
    1 bunch Fresh coriander
    1/2 cup Oil
    Salt to Taste

    Cut the onions and tomatoes and keep separatelyRemove the skin, Clean the chicken and cut into small pieces.
    Roast the whole red chilies, grated coconut, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
    Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
    Add the tomatoes, red chili powder and turmeric powder and sauté.
    Add the chicken, mix and cook for 5 minutes and then add 2 cups of water.
    Cover and cook till the chicken is cooked.
    Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice or Chapattis.


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