A very happy new year to all of you , may this year be fulfilled, hassle free, prosperous and successful , may all of you eliminate the unnecessary and bring a lot of good food and exciting trysts with taste. Thank you all for your appreciation and love, hoping to make your 2016 even more flavourful.
Chettinad cuisine is native to the Tamil Nadu region of India known for its aromatic and fiery dishes, The chicken Chettinad is personally one of my favourites and works well for my new year resolution of being healthy and following a low carb diet and that's why this is my first post of this year.
This dish is very flavoursome, aromatic and indubitably the least complex of authentic indian dishes that I've tried my hands at.
INGREDIENTS :
- 1 kg boneless chicken
- 2 medium onions, chopped
- 8-10 cloves of garlic
- 8-10 dried red chillies ( you can vary the quantity depending on your spice intake)
- 15-20 Curry leaves and a few extra for frying
- 2 Tbsp coriander seeds / sabut hara dahlia
- 1/2 tsp mustard seeds
- 1 stick of cinnamon
- star anise
- 3/4 cup toasted gram
- 1/4 tsp turmeric
- 1/2 cup curd
- 1/4 cup water
METHOD:
- Dry roast all the spices, red chillies, coriander seeds, mustard seeds, curry leaves, cinnamon and star anise.
- Once the spices are roasted, grind them with the toasted gram to a fine powder.
- Sauté the onion, garlic and curry leaves until the onion is translucent. Add the chicken.
- Drizzle over the ground masala and coat the chicken well.
- Once the chicken is half cooked, stir in the water and curd.
- Cover the pan until the chicken is completely cooked.
- Once cooked garnish with cilantro leaves and some lemon to enhance the flavours.
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