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.

Ingredients:

groundnuts – 1 tbsp
cashewnuts – 1 tbsp
groundnut oil – 100 ml
whole dry red chillies – 5
onions, ground – 100 gm
ginger paste – 1 tsp
garlic paste – 1/2 tsp
large tomato, chopped – 1
turmeric – 1/2 tsp
sesame seeds – 2 tsp
chicken, cut into small piece – 250 gm
grated coconut – 50 gm
lime – 1
salt – to taste

Method:
Grind the groundnuts and cashew to a paste. Heat the oil. Break the chillies in two and fry on slow fire till black. Add the onion paste and stir. When the onions start to brown, add the ginger – garlic paste and fry well, sprinkling a little water; if necessary.
When the mixture is well fried, add the tomato and turmeric. Once the tomato gets well mixed, add the sesame seeds and the chicken pieces. Fry well.
Add a cup of water, the coconut and salt to taste. Cover and simmer on slow fire till the chicken is cooked. Remove the cover and add the nut paste. Stir well. This should have a thick gravy clinging to the chicken pieces.
Remove from fire, sprinkle with the juice of lime and serve hot.

Chicken Vella Korma

Ingredients:
groundnut oil – 50 ml
mustard seeds – 1 tsp
sprig curry leaves – 1
large onions, chopped – 2
ginger paste – 1 tsp
heaped tablespoon coconut, grated – 2
turmeric – 1/2 tsp
chicken, cut into 10 pieces – 1 kg
salt – to taste
lime juice – 1

Lightly roast and grind to a powder:
red chillies – 4-5
coriander seeds – 2 tbsp
peppercorns – 1 tbsp
cuminseeds – 1 tsp
aniseeds – 1 tsp

Method:
Heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the curry leaves. Then add the chopped onion and fry till a light brown. Add the ginger paste, grated coconut powdered masala and turmeric. Fry well till the oil separates. Add the chicken and salt and fry well again.
The chicken will release some water of its own. Keep stirring when the masala begins to dry, add water and cook till the chicken is tender and the gravy thickens. You may pressure cook at this stage also.
Sprinkle lime juice and serve hot.