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If you are having problem lately in the kitchen when it concerns obtaining your cuisine perfect, you are not alone. Many individuals have natural cooking skill yet not quite adequate know-how to cook with excellence. This Chicken Chettinad recipe is an excellent start, very easy to prepare and also scrumptious.
Chicken Chettinad Recipe
To cook Chicken Chettinad you only need 24 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chicken Chettinad :
You need chicken.
Prepare onion.
Provide garlic paste.
You need ginger paste.
You need black pepper powder.
You need whole black peppercorns.
You need to prepare green cardamoms.
Prepare small stick cinnamon.
Provide mustard seeds.
Provide jeera/cumin.
Provide crispy roasted curry leaves.
You need to prepare curd.
You need tomato puree.
Provide chopped coriander leaves.
You need to prepare fennel seeds.
Prepare coriander seeds.
You need to prepare poppy or sesame seeds.
Use kitchen king masala.
You need dessicated or fresh coconut.
Provide dry red chillies.
You need to prepare turmeric.
Provide red chilli powder.
You need to prepare salt.
You need refined oil.
Short Tips:
- In order to make the procedure of cooking simpler, you must take to time to make big quantities of meat or veggie stock and shop it in the fridge freezer. Not just is making your very own supply less expensive than buying it from a retailer, but it makes it very easy to maintain a big supply accessible. Just ice up the supply in little and also plainly labeled parts and then secure what you need when you need it!
Chicken Chettinad step by step :
Marinate chicken with curd and little salt for an hour.Meanwhile roast the dry masalas like fennel,coriander seeds,poppy or sesame seeds and when cool grind and set aside..
Heat oil in a wok and fry 2 dry red chillies and set aside.Sprinkle mustard seeds and jeera. When they splutter add half crushed whole garam masala and black peppercorns.Then fry the chopped onion light brown.Meanwhile make a paste of 1 tsp chopped onion,ginger garlic paste alongwith dry roasted ground masala and tomato puree..
Add this masala to the frying onions and toss.Add the marinated chicken and toss.Add turmeric and red chilli powder.Adjust the amount of chilli powder according to taste.Add salt and toss on low flame.Add coconut and fry till oil leaves sides..
The chicken releases water so little water may be needed to cook till soft.Cook on low flame till done.Sprinkle crispy fried curry leaves and toss.Garnish with chopped coriander and dry red chillies.Serve with dosa,appam,roti or jeera rice..
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