Chettinad Chicken ...:)

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India . Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas.
One of the spiciest, oiliest and most aromatic in India, a distinctive culinary style with judicious blend of spices is known as Chettinad cooking.The mouth watering taste of this dish is known all over the world .All non vegetarians in Asia for sure would have tasted this at least once.

Actually I found today little bit different style Chicken recipe. So I knock my Good friend/Sweet Didi's Super Blog-: http://babliskitchen.blogspot.in/. And found this great  recipe.Thank u soo much to Lovely Babali Didi for this yammy & tasty recipe dish.Hope you also enjoy with this recipe....:)

Ingredients:-

• Fennel seeds 1 tsp
• Cumin seeds 1 tsp
• Coriander seeds 1 tsp
• Peepercorn 1 tsp
• Dry red chillies 6-8
• Chicken 1 kg. (washed & pat dry-I used boneless chicken)
• 3 Large onion paste
• 1 tsp of garlic paste
• 1 tsp of ginger paste
• 1 tsp of lemon juice 
• 1 tsp of chopped coriander leave
• 5-6 Curry leaves

  

Method:-

1. At first properly roast all seeds & then ground it in a grinder. Make so aromatic chettinad masala/Spices.
2. Take a pan or cfcfckadai,add white oil (4 tablespoon approximately). Heat oil, add garlic paste, stir, then add onion paste, stir till golden brown, add ginger paste.
3. Then add  chicken pieces, stir for few minutes into medium flame.
4. Now add all masalas/Spices including salt, stir well, cook it at low flame till chicken become soft. Add half cup of warm water. Cook it again till gravy become thick. At the end drizzle lemon juice for slightly tangy taste.(if you don't like  tangy taste skipped lemon juice).
   
5. Cook the chicken curry with a cover at low flame. Check in between every 5-7 minutes. Within 25-30 minutes the whole process will be completed & CHICKEN CHETTINAD MASALA will be ready. Garnish with chopped coriander leaves & curry leaves.
6. Serve hot with flaky porotta , biryani or any rice dish.
   

                Enjoy Your's Chettinad Chicken ....!!!

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