Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.
Source: Sharmis Passions, it is her mum's recipe
1- Chicken - 1 cup cleaned (around 10-12 small pieces)
2- Curd - 2 tbsp
Turmeric powder - a generous pinch
Salt - as required
3- Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp
4- Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly
5- Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
6- Curry leaves - few
Small Onion - 5 to 7 halved
Tomato - 1 small sized chopped roughly
Garlic - 5
Red chilli powder - 1/4 tsp (optional)
Water - 1/2 cup
Salt - as required
Oil - 1 tbsp
- Marinate chicken in (2) for about an hour
- In a pan dry roast (3) till the spices release their oils.
- Add onion, tomato and saute till onion turns golden brown and tomatoes are cooked.
- Let the mix cool down and grind it to a fine paste with a sprinkle of water
- Heat oil in a pressure cooker and add (5) and saute for about a minute.
- Now add (6) and saute till onion turns translucent.
- Add the chicken and saute to sear the outside, this might take up to 8 minutes.
- Add the ground masala paste and mix well to combine all ingredients and for the spices to be cooked.
- Add 1/2 cup water , required salt(add red chilli powder if using, at this stage) and pressure cook for 2 whistles in medium flame.
- Once pressure is released, transfer to an open pan and allow it to reduce.
- Garnish with coriander leaves and switch off when the consistency is right for ur need .
- Best served hot with rice or rotis.