Chettinad Recipes

Ingredients
broiler chkken, cut into medium sized pieces – 1 kg.
jeera or basmati rice – 1/2 kg.
3/4 cup refined oil
Whole spices: 1 stick cinnamon,
2 cardamoms,
2 cloves.
medium sized onion. sliced – 2
garlic ginger paste – 1 tbs.
1 small bunch coriander leaves, chopped
10 mint leaves, chopped
chilli powder – 2 tsp.
turmeric powder – 1/2 tsp.
2 green chillies. slit
1/2 large lime
salt – to cook chicken – 2 1/2 tsp.
salt – to cook rice -1 tbs. -
3/4 cup water

Method:
1. Heat the oil in a pressure cooker. Add whole
spices, then the sliced onions, fry lightly for a minute.
2. Add garlic ginger paste, fry for 1 minute.
3. Add chopped coriander and mint leaves, fry for
a minute.
4. Add chilli powder, turmeric powder, slit green
chillies and lime juice. Stir and fry for 1 minute.
5. Add chicken, 2 1/2 tsp. salt and 3/4 cup of water. Stir well, close the cooker and cook chicken fur;) minutes.
6. In the meanwhile, cook rice as ordinary rice, \vlth 1 tbs. salt. When 3/4 cooked, strain the rice.
To assemble the Pallav:
1. Put one layer of rice, then one layer of chicken and curry. Repeat this.
2. Keep on high flame for 3 minutes & on low
name for 15 to 20 minutes till rice IS done.

GLOSSY CHICKEN

Ingredients:
Chicken cut in regular pieces – 1 kg
large onions ground – 2
ginger paste – 1 tbsp
salt and pepper – to taste
sugar – 1 tsp
butter – 50 gm
tomato ketchup – 1 cup
chicken stock – 1 cup
groundnut oil – 1 tbsp
coriander leaves and fried cashewnuts for garnishing.

Method:
Wash and dry the chicken pieces. Prick with a fork all over. Mix well with the ground onion, ginger, salt, pepper and sugar. Pour over the butter, melted and the tomato ketchup. Mix well. Keep thus for 3-4 hours.
Heat the oil in a non-stick karahi. Add the chicken and the stock. Let it boil for 5 minutes, stirring a few times.
Lower the heat and fry, stirring continually. As the gravy reduces, keep stirring well till the gravy turns a rich red and coats the chicken pieces.
Garnish with coriander leaves and cashewnuts and serve with chapatis.

Ingredients:
broiler chicken, cut into medium sized pieces – 1 kg
jeera or basmati rice – 1/2 kg
3/4 cup refined oil
Whole spices: 1 stick cinnamon.
2 cardamoms,
2 cloves.
2 medium sized onion, sliced
garlic ginger paste – 1 tbs
1 small bunch coriander leaves, chopped
10 mint leaves, chopped
chilli powder – 2 tsp
turmeric powder – 1/2 tsp
2 green chillies, slit
1/2 large lime
salt – 21/2 tsp to cook chicken
salt – 1 tbs to cook rice
3/4 cup water

Method:
1. Heat the oil in a pressure cooker. Add whole spices, then the sliced onions, fry lightly for a minute.
2. Add garlic ginger paste, fry for 1 minute.
3. Add chopped coriander and mint leaves, fry for a minute.
4. Add chilli powder, turmeric powder, slit green chillies and lime juice. Stir and fry for 1 minute.
5. Add chicken, 21/2 tsp. salt and 3/4 cup of water. Stir well, close the cooker and cook chicken for 5 minutes.
6. In the meanwhile, cook rice as ordinary rice, with 1 tbs. salt. When 3/4 cooked, strain the rice.
To assemble the Pallav:
1. Put one layer of rice, then one layer of chicken and curry. Repeat this.
2. Keep on high flame for 3 minutes & on low flame for 15 to 20 minutes till rice is done.