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.

KHATTA MURG

Ingredients:
chicken – 1 kg
marble sized ball of tamarind – 1
groundnut oil – 4
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
jaggery – 1 tbsp
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 and jaggery. Cook over a low heat till the oil floats on top.
Garnish with the curry leaves and serve with rice.

KHATTA MURG

Ingredients:
chicken – 1 kg
marble sized ball of tamarind – 1
groundnut oil – 4
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
jaggery – 1 tbsp
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 and jaggery. Cook over a low heat till the oil floats on top.
Garnish with the curry leaves and serve with rice.