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.

Ingredients:
broiler chicken, skinned and kept as a whole – 1 kg
Ground Masalas:
1 small onion
1 pod garlic
pepper – 1 tsp
1 stick cinnamon
2 cardamoms
soya sauce – 1 tsp
salt – 2 tsp
oil – 2 tbs
Method:
1. Poke raw chicken all over with a fork.
2. Rub in the ground masalas, salt and soya sauce into the chicken.
3. Marinate at least for half an hour.
4. Pressure cook the marinated chicken with 1/4 cup water for 5 minutes.
5. When chicken is cooked, beat 2 tbs. oil in a kadai. Put in chicken, fry on all sides, turning all the time.

Ingredients:
Chicken, skinned and cut into small pieces – 1/2 kg
To make Batter:
besan flour – 1/4 kg
water as required
salt – 1 tsp
1 pinch of soda
to prepare Chicken:
garlic ginger paste – 11/2 tsp
lime juice – 1 tsp
salt – 1 tsp
cumin powder – 1 tsp
turmeric powder – 1/4 tsp
chilli powder – 1 tsp
oil for deep frying

Method:
1. To make batter:
Make a bajji batter with besan flour, water, 1 tsp. salt and a pinch of soda. Keep aside.
2. To prepare chicken:
Take the chicken, rub into it garlic ginger paste, lime juice, 1 tsp. salt, cumin powder, turmeric powder and chilli powder.
3. To fry the chicken:
Dip each piece of chicken in the besan batter. Deep fry in a small kadai of oil till golden brown. Goes well as a snak or as a side dish.