CHETTINAD CHICKEN DRY MASALA/ ROAST

Hi All,

Iam always obsessed about Chettinad recipes , During every eat out I always endup with any of chettinad foods. So even in my kitchen , I love to try Chettinad foods. The aroma of fresh spices plays a vital role in chettinad cuisine. And I have heard Chettiand people are so great in hospitality and their generous nature adds flavour to their foods too. They serve lot and lot of varieties for each meal that are served in traditional banana leaf makes me more attached to this cuisine.

The important part is roasting the masala, roast in low flame slowly till dark golden brown for wonderful colour and perfect aroma.

I have few other chettiand recipes in my blog and here is one such spicy , yummy flavour filled spicy chettinad chicken dry masala / roast recipe for you to try in home,

COOKING TIME : 20 mins.

SERVINGS : 3 members.

INGREDIENTS :

Chicken – ½ kg.

Turmeric powder – ¼ tsp.

Salt – as required.

Lemon jucie– 1 tsp.

Ginger garlic paste – 1 ½ tsp.

Tomato - 1 (big).

Onion – 1 (big)

Coconut oil – 2 tsp

Curry leaves - few

TO DRY ROAST :

Dry red chillies – 6

Bay leaf – 1

Cardamom – 2

Cinnamon – 1”

Cloves – 2

Fennel – 1 tsp

Cumin – 1 tsp.

Star anise – 1

Pepper – 1 tsp.

Coconut – 1/8 cup.

METHOD :

1) Clean and wash chicken well.

2) Marinate chicken with turmeric powder, salt, lemon for 30 mins.

3) Dry roast red chillies, bay leaf, cardamom, cinnamon, cloves, fennel, star anise, pepper,cumin in low flame till aroma and dark golden brown.

4) Remove them to  a plate and add coconut and roast it for few mins till it starts brown .

5) Grind roasted coconut and spices to little coarse powder.

6) Heat oil in pan , add chopped onions, curry leaves and saute till onions translucent.

 7) Add ginger garlic paste and saute till raw smell leaves,followed by tomato and saute till mushy.

8) Now add chicken, ground masala , required salt , 2 to 3 tsp water and boil till chicken cooks to soft.

9) When chicken boils to tender and the masala becomes dry , garnish with few curry leaves and remove from flame.

10)             The consistency depends on your taste, you can remove from flame even in thick gravy consistency . If needed in roast form then leave for few more mins till the water completes evaporates.
11) Serve hot with briyani, white rice, roti.I served with hot briyani.

NOTES:

1) Be patient in cooking chettinad recipes, roast the spices in very low flame till aroma to get perfect flavour.

2) Don’t add much water as chicken oozes  water,so little water is enough.

 HAPPY COOKING!!!