Style - Chettinadu
Ratings - 4/5
Serves - 4-6
Last made - 22 Jul 2022
Ratings - 4/5
Serves - 4-6
Last made - 22 Jul 2022
Ingredients
Marination
Chicken - 1 kg
Turmeric powder - 1/2 tsp
Chili powder - 2 tsp
Curds - 1/4 cup
Masala
* Heat oil and cook below for a min until aroma. Do not allow to burn
Cinnamon sticks - 1 in
Cardamom - 4
Cloves - 4
Star anise - 1
Stone flower - 1/2 inch
* add following and cook for 2-3 mins in med-low heat. Do not allow to burn
Red chili - 6
Ginger - 2 inch (small slices)
Garlic pods - 8 (slices)
* add following and cook for 2-3 mins in med-low heat. Do not allow to burn
Coriander seeds - 1/4 cup
Pepper - 1 tbsp
Cumin seeds - 1 tbsp
Fennel seeds - 1 tsp
* add following and cook until onion is cooked light brown.
Pearl onions - 1 cup (slices)
Curry leaves - 1/4 cup
* allow to cool and grind to smooth paste with little water as possible
Cashew paste
* grind to a smooth paste
Cashew - ~12
Poppy seeds - 1 tbsp
Fennel seeds - 1 tsp
Coconut milk - 1/4 cup
Cooking ingredients
Onion - 1 medium (1/2 inch slices - 1-1.5 cups)
Tomatoes - 1 (1/2 inch cubes - 1 cup)
Curry leaves
Cooking instructions
- Heat oil in a vessel. Fry onions until golden brown
- Add tomatoes and fry until mushy
- Add chicken with marinade and cook in med-high for 5-6 mins
- Add ground masala and cook for 5-6 mins
- Add water and cook covered for 5-6 mins
- Add cashew paste and cook until oil separates and chicken is cooked well
- Add curry leaves and coriander leaves for garnishing
Reference
https://www.youtube.com/watch?v=auVnCRMDxe40 comments:
Subscribe to:
Post Comments (Atom)