Chettinad Recipes

Ingredients: 
 
½ kg.  Chicken
1 tsp Turmeric powder
3/4 Inch ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
2 teaspoon pepperpowder
2 tbsp oil
3/4 Cup chopped tomatoes
Salt to taste
 
 
Method:
Chop the chicken into pieces. 
Fry chopped onions, ginger and garlic in the vegetable oil. 
Add remaining spices and fry for a few minutes. 
Add tomato pieces and salt. Fry for another 5 minutes. 
Add chicken pieces and mix well to coat them with the gravy. 
Put the lid and simmer the contents for about half an hour. 
The mixture would turn almost dry. Occasionally add a little water if required. 
Chettinad chicken roast is ready to serve.

KHATTA MURG

Ingredients:
chicken – 1 kg
tamarind – marble size
groundnut oil – 4 tsp
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
spring curry leaves – 1

Roast and rind to a powder:
whoel dry chillies – 8
coriander seeds – 2 tbsp
fenugreek seeds – 1/2 tsp
cumin seeds – 1/2 tsp
curry leaves – 5-6

Method:
Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.
Heat the oil in a degchi. Season with the mustard seeds and add the onions. When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften. Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.
Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done. Add the strained tamarind pulp. Cook over a low heat till the oil floats on top.
Garnish with the curry leaves and serve with rice.

Ingredients:
Chicken-tender (washed & cleaned) – 1/2
Rice (washed) – 11/2 cups
Warer – 12 cups
Spring onions (chopped) -1-2
Salt – to taste
Pepper – to taste
Ajinomoto – pinchful

Method: Cover the chicken with water and bring to a boil. Simmer for about 2112 hours until tender. Drain and reserve the stock.
Debone the chicken and sprinkle with salt. Cook thE rice in the reserved chicken stock on a low flame unti: tender. Add chicken. Also add the remaining ingredient1 along with seasoning. Serve hot.