CHETTINAD CHICKEN
MUSTARD-1/4 TSP.
CURRY LEAVES-6
COCONUT-1TSP. (DRIED)
CORIANDER-1TSP.
CUMMIN-1/4TSP.
KASHMIRI RED CHILLIES-4
SPICES MIX - 1 OF EACH IN SMALL SIZE
PREPARATION:
1. PEEL THE SKIN. WASH THE CHICKEN. AND MARINATE IN A PINCH OF SALT, SAFFRON, CHILLI POWDER AND GINGER GARLIC PASTE.
2. FINELY CHOP THE ONIONS, AND TOMATOES AND GREEN CHILLIES.
3. MAKE A PASTE OF THE GINGER, GARLIC, SPICES, CORIANDER LEAVES AND MINT LEAVES.
4. ROAST THE CHETTINAD INGREDIENTS AND MAKE THEM INTO POWDER.
5. NOW ADD OIL TO THE PAN (preferrably gingeley oil as it cuts down cholestrol).
6. ADD CURRY LEAVES, FOLLOWED BY ONION
7. FRY WELL FOR 10mns. OR JUST BEFOR BROWNING.
8. NOW ADD THE MASALA PASTE AND FRY WELL FOR 10 MNS.
9. NOW ADD THE TOMATOES AND FRY WELL FOR 10 MNS.
10. NOW ADD SALT AS REQUIRED, CHILLI POWDER, SAFFRON POWDER(JUST A PINCH), CUMMIN POWDER, GARAM MASALA POWDER AND STIR WELL OF FEW MIN. SAY 5.
11. NOW ADD THE CHICKEN AND STIR WELL FOR 10 MNS.(during this process the gravy goes into the chicken).
12. NOW ADD WATER - 1 CUP. AND COOK ON LOW HEAT FOR 20 TO 30 MINUTES.
13. WHEN THE CHICKEN IS COMPLETELY COOKED. ADD 2TSP. OF THE CHETTINAD POWDER. STIR WELL. REMOVE. AND SERVE.
14. FOR EXTRA EFFECTS. FRY SOME CURRY LEAVES AND STREW IT ON TOP OF THE GRAVY.
15. CHETTINAD CHICKEN GRAVY IS READY.
INGREDIENTS:
LIST OF INGREDIENTS
- 1 KG CHICKEN
- 4 ONIONS
- 2 TOMATOES
- 4 GREEN CHILLIES
- 1/4 CUP OF CORIANDER LEAVES
- 1/4 CUP OF MINT LEAVES
- A FEW CURRY LEAVES
- GINGER PASTE 1 TSP.
- GARLIC PASTE 1/2 TSP.
- CLOVES -2
- CINNAMON -2
- CARDAMOM - 1
- SEA ALGAE- 1 TSP
- CHILLI POWDER - 11/2 TSP.
- GARAM MASALA POWDER-1/2 TSP.
- CUMMIN POWDER-1TSP
MUSTARD-1/4 TSP.
CURRY LEAVES-6
COCONUT-1TSP. (DRIED)
CORIANDER-1TSP.
CUMMIN-1/4TSP.
KASHMIRI RED CHILLIES-4
SPICES MIX - 1 OF EACH IN SMALL SIZE
PREPARATION:
1. PEEL THE SKIN. WASH THE CHICKEN. AND MARINATE IN A PINCH OF SALT, SAFFRON, CHILLI POWDER AND GINGER GARLIC PASTE.
2. FINELY CHOP THE ONIONS, AND TOMATOES AND GREEN CHILLIES.
3. MAKE A PASTE OF THE GINGER, GARLIC, SPICES, CORIANDER LEAVES AND MINT LEAVES.
4. ROAST THE CHETTINAD INGREDIENTS AND MAKE THEM INTO POWDER.
- in a dry thick pan, saute the ingredients for 5 to 6 mins. and later powder them. for cocnut use 1 piece of coconut, grated.
5. NOW ADD OIL TO THE PAN (preferrably gingeley oil as it cuts down cholestrol).
6. ADD CURRY LEAVES, FOLLOWED BY ONION
7. FRY WELL FOR 10mns. OR JUST BEFOR BROWNING.
8. NOW ADD THE MASALA PASTE AND FRY WELL FOR 10 MNS.
9. NOW ADD THE TOMATOES AND FRY WELL FOR 10 MNS.
10. NOW ADD SALT AS REQUIRED, CHILLI POWDER, SAFFRON POWDER(JUST A PINCH), CUMMIN POWDER, GARAM MASALA POWDER AND STIR WELL OF FEW MIN. SAY 5.
11. NOW ADD THE CHICKEN AND STIR WELL FOR 10 MNS.(during this process the gravy goes into the chicken).
12. NOW ADD WATER - 1 CUP. AND COOK ON LOW HEAT FOR 20 TO 30 MINUTES.
13. WHEN THE CHICKEN IS COMPLETELY COOKED. ADD 2TSP. OF THE CHETTINAD POWDER. STIR WELL. REMOVE. AND SERVE.
14. FOR EXTRA EFFECTS. FRY SOME CURRY LEAVES AND STREW IT ON TOP OF THE GRAVY.
15. CHETTINAD CHICKEN GRAVY IS READY.
MONGOLOID CHICKEN GRAVY
INGREDIENTS:
- CHICKEN 1 K.G.
- ONION - 3
- TOMATOES- 2
- GINGER-2 INCH PIECE
- GARLIC-4
- CARDAMON-4
- CLOVES-3
- RED CHILLI POWDER - 1TSP.
- SAFFRON POWDER - 1/2 TSP.
- SALT - 1/2 TSP OR AS REQUIRED
- CINNAMON-1 INCH STICK
- SEA ALGAE-2 TSP.
- CURD-1 SPATULA
- LIME JUICE-1TSP
- CASUANUTS-10
- ALMONDS-5
1. WASH THE CHICKEN. REMOVE THE SKIN. AND DEBONE THEM.
2. OR JUST BUY SOME BONELESS PIECES
3. ADD CURD, SAFFRON POWDER, A PINCH OF SALT, CHILLI POWDER AND GINGER GARLIC PASTE AND LIME JUICE TO THE CHICKEN. MIX IT WELL AND LEAVE IT FOR HALF AN HOUR.
4. SOAK THE ALMONDS AND CASUANUTS IN WARM WATER FOR 20 MINS. AND LATER GRIND INTO A PASTE.
5. TO THE PAN, ADD THE SUNFLOWER OIL
(gingeley oil is preferable only for chettinad dishes. for others use sunflower oil or pomace)
6. NOW ADD THE SPICES AND CURRY LEAVES. ONCE ROASTED, ADD THE FINEY CHOPPED ONIONS AND FRY WELL FOR 10 TO 15 MINS. JUST BEFORE BROWNING STAGE.
7. NOW ADD THE GINGER AND GARLIC PASTE, FRY WELL FOR FEW MINUTES.
8. ADD THE FINELY CHOPPED TOMATOES AND FRY WELL TILL A THICK GRAVY IS FORMED.
9. NOW ADD THE SALT, THE SAFFRON POWDER, THE RED CHILLI POWDER AND STIRL WELL FOR FEW MINS. SAY 3.
10. ADD 1 CUP OF WATER TO THE CHICKEN AND LET IT COOK FOR 15 TO 20 MINUTES.
11. NOW ADD THE ALMOND AND CASUANUT PASTE TO THE CHICKEN AND LEAVE FOR 10 MINS OR 12.
12. ADD CORIANDER LEAVES FINELY CHOPPED FOR GARNISHING
13. MONGOLOID CHICKEN IS READY
14. SINCE THIS IS A MOGHUL DISH, YOU CAN ADD A TSP. OF ROSE WATER TO THE DISH FEW MINUTES BEFORE REMOVING FROM STOVE.
15. FOR GARNISHING PLACE A FEW ALMONDS ON TOP OR CASUANUTS. ONE CAN ALSO USE FINELY CHOPPED CORIANDER LEAVES.
SIMPLE CHICKEN GRAVY
INGREDIENTS
CHICKEN- 1 K.G.
ONION -3
TOMATOES - 2
CURRY LEAVES - 6
GREEN CHILLI - 3 (SLIT)
RED CHILLI POWDER - 1TSP.
SAFFRON POWDER - 1/2TSP.
CORIANDER POWDER - 1/2 TSP.
GARAM MASALA - 1TSP.
CORIANDER LEAVES - 1 OR 2 TSP.
CUMMIN POWDER - 1TSP.
CLOVES - 3
CARDAMOM - 2
GINGER - 2 INCH
GARLIC - 4
SEA ALGAE - 2TSP.
CINNAMON- 1/2 STICK
PREPARATION
1. TO THE PAN ADD OIL 6 TSP.
2. NOW ADD THE SPICES, CURRY LEAVES, FINELY CHOPPED ONIONS, SLIT GREEN CHILLI, AND CURRY LEAVES .
3. FRY WELL TILL BROWN LIGHTLY.
4. NOW ADD THE GINGER AND GARLIC PASTE AND FRY FOR 5 MINS.
5. NOW ADD THE TOMATOES AND FRY WELL FOR 5 MINS.
6. NOW ADD ALL THE MASALA POWDERS AND STIR WELL FOR 3 MINS.
7. ADD THE CHICKEN AND STIR WELL FOR 5 MINS.
8. ADD 1 CUP OF WATER AND STIRL WELL.
9. LEAVE IT TO COOK FOR 30 MINS.
10. REMOVE AND SERVE.
