Chettinad Recipes

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.

Kozhi Kari

Ingredients:
chicken cut into medium sized pieces – 1 kg
chilli powder – 1/2 tsp
turmeric – 3/4 tsp
salt – to taste
ginger paste – 1 tbsp
garlic paste – 11/2 tsp
curd – 1/2 cup
coriander powder – 1 tsp
garam masala powder – 1 tsp
thick tamarind pulp – 2 tsp
groundnut oil – 100 ml
springs curry leaves – 2
large onions, sliced – 3
lime juice – 1 tsp
pepper, a handful of chopped coriander leaves – tsp

Method:
Marinate the chicken in a mixture of chilli powder, turmeric, salt and half of the ginger – garlic paste. Rub the spices well in and set aside for half an hour.
Beat the curd and mix in it the coriander powder, garam masala powder and tamarind pulp.
Heat the oil in a karahi, add the marinated chicken and fry till golden. Remove and reserve. Season the same oil with the curry leave. Add the onion and fry till it starts to pick up brown spots. Add the rest of the ginger – garlic paste and fry for a minute. Add the curd mixture and fry, strring well till the oil surfaces.
Add the fried chicken and continue cooking for atleast 5 minutes. Put in 1 cup of hot water and bring to the boil. Cover and reduce heat to low. Stir continually till the chicken is done. There should be a very rich gravy clinging to the chicken.
Remove, sprinkle the lime juice and freshly ground pepper, garnish with coriander leaves.

Ingredients:
chicken, cut in small pieces – 1 kg
medium onions – 2
whole red chillies – 4
peppercorns – 10
coriander seeds – 1 tsp
piece of cinnamon – 5 cm
groundnut oil – 1 tbsp
cuminseeds – 1 tsp
turmeric – 1 tsp
4 cloves of garlic, a little tamarind pulp or 4 pieces of kokum
ghee – 1 tbsp
large tomatoes chopped – 2
salt – to taste

Method:
Slice the onion fine. Heat the oil in a frying pan. Fry 1 onion till golden. Take out.
In the same oil, roast the chilli, peppercorns, coriander, cinnamon and grind alongwith the cuminseeds, garlic and tamarind (or kokum) to a fine paste.
Heat the ghee in a pan. Fry the remaining onion till a light brown. Add the tomatoes and cook till soft. Add the ground masala and fry for 5 minutes. Add the chicken and salt. Cover and let the chicken cook in its own juice over a low heat.
After sometime, check and stir. If needed, sprinkle a little water every now and then. A thick masala should coat the chicken. Remove when done.
Garnish with lots of fresh coriander. Can be served with both rice and chapati.