Mar 1, 2007

Chettinadu Chicken Fry - செட்டினாடு சிக்கன் வருவல்

Ingredients:
  • Chicken 300 gm
  • Onion 2
  • Tomato 1 [optional]
  • Ginger Garlic paste 1 1/2 tsp
  • Turmeric 1 tsp
  • Salt
  • Red chilli powder 2 tsp
  • Green chilli 3

For Chettinadu Masala:

  • Corriander Seeds 2tbl
  • Whole Red chilli 15
  • Aniseed 1 tsp
  • Cinnamon 5 inch
  • Cloves 4
  • Cardamom 4
  • Cumin Seeds 1 tsp
  • Whole Pepper 1 tsp
  • Fenugreek 1/2 tsp
  • Seaweeds (Kadal Paasi) - 2 tsp
  • Mace 2

Method:

Masala Powder:

  • Heat a heavy skillet on a medium flame and gently roast all the grind together ingredients,till they turn a few shades darker.
  • Stir occationally.Do not speed up the process by turning up the heat as the spices will burn on outside and remains raw on inside.
  • When the spices are roasted turn off the flame and let it cool.
  • Grind them to a fine powder.
  • Store it in a air-tight container.Can be used for 3-4 months.

Chicken Fry:

  • Clean the chicken and cut into small even pieces.
  • Finely chop the onion,tomato,green chillies.
  • Heat the Kadai with 2 tbl of oil and add the seasonings.
  • Wait till it splutters and then add the chopped onion and fry till golden brown.
  • Add the ginger garlic paste and fry till raw smell leaves and then add the green chillies.
  • Add the chopped tomato[optional], salt,turmeric and fry till the tomato becomes soft.
  • Add 2tsp of Chettinadu masal powder and fry for a while.
  • Add the cut chicken pieces and fry till the color of the chicken changes.
  • Add 1/4 of cup water and cook by covering the kadai.
  • Stir occationally.Once the chicken is well cooked remove the kadai lid.
  • Stir - fry till the chicken gets roasted.[If needed add another tbl of oil]
  • Garnish with choped corrinader leaves or Fried cashewnuts.

2 comments:

Unknown said...

Tamilil Iarunda Nallayirukkum
anaithum eanglish

Unknown said...


Tamilil Iarunda Nallayirukkum
anaithum eanglish