Chettinad Chicken
Category : Non-vegeterian , south indian
Time required : 1 1/2 hrs
Key Ingredients : # 1 tbsp poppy seeds # 1 tsp coriander seeds # 1 tsp cumin seeds # 1 tsp aniseed/fennel seeds # 3 dr
Description : * Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
* Mix the ginger and garlic pastes with this powder and keep aside.
* In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
* Add the spice paste and star anise and fry for another 2-3 minutes.
* Add the tomatoes and chilli powder and stir well to mix all the ingredients.
* Add the chicken, cover and simmer till it is tender.
* When the chicken is done add lime juice, mix well and turn off the flame.
* Garnish with coriander leaves and serve.
Post a Comment
Quicklinks
