Chettinad Chicken Recipe

This is a spicy south indian dish that has all capabilities for luring everyone who gets to taste this wonderful Dish

Preparation Time: 20 mins
Cooking Time: 30 mins
Standing Time: 30 mins
Servings: 4 persons
Main Ingredient: Chicken

2 number bay leaves
1 tsp black pepper
1 number cardamon
2 lbs Chicken Thighs
1 number Cinnamon stick
5 number cloves
2 tbsp cocunut
2.5 tbsp corriander seeds
1 tsp cummin seeds
20 number curry leaves
3 cloves clove garlic
1 1/2 inch piece ginger
3 number green chillies
1 petal number Javidhri
1 number Onion
3 tbsp poppy seeds
2 tsp pottu kadalai
6 red chillies
1.5 tsp sombhu
2 petals number staranise
3 number tomatoes
0.25 tsp vendhayam

For Grinding the below mentioned are the Masala needed: ***************************************************
1 inch of cinnamon 1 cardamom 5 cloves 2 petals of star anise 1 petal of Javidhri / mace 2 1/2 tbsp of Corriander seeds 1 1/2 teaspoon of cummin seeds 1 1/2 teaspoon of sombhu / fennel seeds 1/4 teaspoon of vendhayam / fenugreek 1 teaspoon of black pepper 3 tbsp of poppy seeds / kasakasa 2 teaspoons of pottu kadalai / roasted gram dhal 2 tbsp of coconut 10 curry leaves 6 red chillies
Chicken Marination:
Cut chicken into small pieces, 1 tbsp curd, 5 drops of lemon
juice, little turmeric powder, curry leaves, little red chilli powder, little salt

GMP : Add oil in a pan and fry the above ingredients till you can smell the aroma. Then grind the fried ingredients (GMP - Grounded Masala Powder)

GGO Paste : Ginger, Garlic, 1/4 onion 1 green chilli - these needs to be pasted finely. (GGO - Ginger, Garlic, Onion)

Procedure:
Step 1: Add oil to the pan. Add bay leaves, chopped onions, green chillies, curry leaves Step 2: Add the GGO Paste and fry till the raw smell of ginger and garlic leaves (for about 10 mints) Step 3: Add turmeric powder, tomatoes and GMP with NO WATER and cook till it leaves oil by the sides of the pan Step 4: Add the marinated chicken cook for around 10 mints and add chopped coriander leaves. This dish can be enjoyed with rice, rotis, dosa, idli or any main course.

This dish can be garnished with Cilantro and black pepper