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.

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.