Recipe Collection
Veg
Off
Servings
5
Hours
45.00
Ingredients
- ½ cup coconut
- 2 tbsp cumin seeds
- 2 tbsp fennel seeds
- 1 star anise
- 3-4 cardamom
- 5-6 black peppercorns
- ½ inch cinnamon
- 2 tbsp coriander seeds
- 3-4 dry red chilies
- 2 tbsp water
- Mint leaves for garnish
- 1 kg chicken with bone
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tbsp ginger garlic paste
- Salt to taste
- 2 tbsp oil
- 10-12 curry leaves
- ½ cup shallot onions
- ½ cup tomatoes
Preparations
- Roast chopped coconut pieces in a pan and remove them. Then roast cumin seeds, fennel seeds, star anise, cardamom, black pepper, cinnamon, coriander, and dry red chillies.
- Transfer the ingredients into the mixer jar. And the roasted coconut to it along with some water and grind to paste in the Usha Tri-energy+.
- Marinate the chicken with lemon juice, turmeric powder, ginger garlic paste and salt. Heat some oil in a pan and add curry leaves, shallot onions, tomatoes and cook.
- Add the marinated chicken along with the paste and water. Cover and cook on medium flame for 10 mins. Serve hot and garnish with a coriander spring.
Cooking Tip
Marinate at least for 2 hours
Recipe Main Tag
Recipe Products
Recipe Name
Chicken Chettinad
Recipe Difficulty
Medium
Recipe Thumbnail
Video
AzM2WxkB4cM
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