CHETINAD CHICKEN

CHETINAD IS A PLACE IN SOUTH INDIA WHICH IS VERY FAMOUS FOR Its FOOD AND COOKING. THIS RECEPIE HAS BEEN TAKEN FROM ONE OF THE RECEIPE BOOK.

INGREDIENTS

750 gm chicken legs

2 onions finely chopped

1 tbsp ginger paste

1 tbsp garlic paste

8-10 curry leaves

½ cup tomato puree

½ cup oil

¼ cup beaten curd

2 tbsp lemon juice

Salt to taste

MASALA

2 tsp cumin seed

1 black cardamom

6-8 cloves

8-10 black pepper corns

1” long 1 piece cinnamon

4-6 dried Kashmiri red chilies

1 tsp dry ginger powder

4-6 green cardamom

1 tsp dhania powder

PREPARATION

Marinate chicken with 1 tsp each of ginger and garlic paste, black pepper, lemon juice for 2-3 hrs.

Mix all the masala, heat a pan, sauté the masala together till it splutters. Remove it from the pan and grind to make thick mix, keep aside.

METHOD

1 Heat oil in a pan or kadahi, add curry leaves and allow it to splutter. Add remaining garlic and ginger paste, fry it, add onions and fry till golden brown, add some water and make paste, add the thick mix masala already prepared and cook on slow flame for a while.

2 Now add marinated chicken and cook till the color changes and is tender, add tomato puree and cook on slow flame (SIMMER) till the chicken is done and gravy is thick as per desired consistency.

3 Garnish the chicken with coriander leaves, fine cut onion, (Lachchedar), green chilly, serve hot with Nan, pulao or Roti