Chettinad Chicken / Chettinad Chicken Masala

Recently i am getting request for more Non Vegetarian recipes. And also getting good feedback for my Chicken Biryani, Chicken pepper masala, Pepper chicken curry(without coconut). Thank you readers for trying my recipes and taking time to share your lovely feedback via mail, comments. it means a lot to me n so encouraging, keep trying and feel free to share your suggestions & feedback. For any doubts n questions email me - sangeethaskitchen@gmail.com.

Recently tried Chettinad Chicken Masala from Solai's True Chettinad Kitchen. I am a big fan of Chettinad Recipes and have tried few Chettinad chicken preparations and this time got time to click. This chettinad chicken masala turned so good, spicy n aromatic masala. This not a fry or a curry, just stir fried chicken masala with spices. Without any further delay lets move on to the recipe quickly...

Ingredients

1. Onion    1 large (finely chopped) or 10 pearl onions
2. Tomato   1 no. (chopped)
3. Garlic    5 fat cloves (chopped)

For Marination

1. Chicken   500gm or 1.2 lb
2. Red Chilli Powder    1 tsp
3. Chicken Masala Powder   1 tsp
4. Turmeric Powder   1/4 tsp
5. Yogurt   1 tbsp
6. Ginger Garlic paste    1 tsp

To Wet Grind

1. Ginger       1/2" piece
2. Small onion    6 or 7 no.s
3. Garlic      3 cloves
4. Green chillies    2
5. Chillie powder    1/2 tbsp
6. Coriander powder    1 tbsp

For Coconut Paste

1. Coconut     2-3 tbsp
2. Poppy seeds    1/4 tsp
3. Fennel seeds    1/2 tsp

To Temper

1. Oil    1-2 tbsp
2. Fennel seeds   1/4 tsp
3. Clove    3 no.
4. Cinnamon   1/2" 
5. Cardamom    2 no.
6. Bay leaf   1 small
7. Mint leaves    1 tbsp copped
8. Curry leaves    1 sprig

Method

• First wash chicken pieces thoroughly then drain excess water and take it in a bowl and add all the ingredients under the heading "To Marinate" and mix well and set it aside for 30 minutes.
• Then grind all the ingredients under the heading "To Wet Grind" using couple of tablespoon of water and grind it to a smooth paste and keep ready.
• Like wise Grind coconut paste using little water to a smooth paste and keep aside.

• Now heat oil in a kadai/pan, when it gets heated add the tempering ingredients one by one and saute it.
• Then add finely chopped onions, garlic and saute until onion turn light golden brown.

• After that add finely chopped tomatoes and saute until it turns soft and mushy.
• And then add the ground onion-chilli paste and saute for 2-3 minutes.

• Now add marinated chicken and saute for another 2-3 minutes and add 1/4 cup water, enough salt and cook till 3/4 th done.

• And then add the ground coconut paste and saute well and cook til the raw smell leaves and chicken gets cooked well.

• That's it...spicy & aromatic Chettinad Chicken ready. Garnish with Cilantro and curry leaves and serve hot with rice/idly/dosa.

Notes:

Adding coconut paste is optional, if u don't like you can skip it. If using it, instead of poppy seeds you can also use cashew nuts - 2 tbsp.

I make it as a semi dry masala, if u want u can roast it high flame till all the moisture dries.