chettinaad chicken

Ingredients




Chicken 8 pieces on the bone 1 medium

Oil 5 tablespoons

Coriander seeds 2 teaspoons

Cumin seeds 1 1/2 teaspoons

Whole dry red chilli, seeded 4-6

Coconut, scraped 3/4 cup

Turmeric powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Curry leaves 10-12

Onions, chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 4-6 cloves

Black peppercorns, crushed 20

Lemon juice 1 tablespoon





Method



Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool.



Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour.



Grind the coconut mixture to a fine paste adding water as required.



Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden.



Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes.



Add chicken and crushed black peppercorns. Mix well.



Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done.



Serve hot with neer dosa