Chicken Chettinad

Chettinad is the historical name of the place in and around Kaaraikudi in Tamil Nadu. It's famous for architecture of houses and spicy food. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spicies used in preparing mainly non-vegetarian food. Most of the dishes are eaten with rice and rice based accompaniments such as dosai, appam, idiyappam, adai and idli. Chettinad Chicken would be a feast for non-vegetarian lovers. Its spicy taste goes well with Indian breads.

RECIPE:

INGREDIENTS:
1 lbs Chicken
8 Curry leaves
2 Onions (medium sized - finely chopped)
2 tsp. Oil
2 cups water
Salt to taste
Coriander leaves (finely chopped - for garnishing)
A pinch of turmeric powder
1 tsp. Chilli powder (optional)
1 tsp. lime juice (optional)

For the Paste:
10 Shallots (small onions)
1/2 tsp. Black pepper corns
2 tsp. Poppy seeds
8 Red chillies
1/4 cup grated coconut
1 tsp. Coriander seeds
1 tsp. Cumin seeds
1 tsp. Fennel seeds
1 inch Cinnamon (broken)
1 Clove
3 tsp. Ginger and Garlic (finely chopped)

DIRECTIONS:

1. Wash the chicken with a pinch of turmeric powder added to the water.Keep it aside.
2. Roast all the ingredients for the paste in a little oil except ginger and garlic. Allow them to cool and make a paste along with ginger and garlic.
3. Heat oil in pan (Kadai) and fry the chopped onion till golden brown.
4. Add curry leaves and the ground paste and fry till the paste turns slightly brown.
5. Add chopped tomatoes and fry till the oil leaves the sides.
6. Now add the chicken pieces and fry for sometime.
7. Add salt and water.Mix well.
8. Cover and cook till the chicken is tender.
9. Garnish it with coriander leaves.

Note :

• Chilli powder can be added after adding the paste.
• Lime juice can be added at last before serving.