Wednesday, July 1, 2015

Chettinand chicken

Preparation time 10 minutes
Cooking time 30 minutes
Marination 30 minutes to 2 hours

For about 500 gms of chicken

For frying
1 medium size onion chopped fine
1 tsp tomato paste
1 tsp of ginger garlic paste
1 bay leaf
1 tsp of ginger garlic paste
Few curry leaves

To marinade
Turmeric powder 1/2 tsp
Salt 1 tsp
1 lemon
1/2 tsp freshly grounded black pepper
Red chilli powder 1 tsp
1 tsp if ginger garlic paste

For thickening
1 tbsp of poppy seeds soaked for 20 minute and grinded

For chettinand masala
1 tsp of fennel seeds
1/4 cup of grinded dried coconut
1 inch cinnamon stick
3 cloves
3 green cardomom
3 black pepper
1/2 tsp jeera
1tsp of corinader seeds
3 red whole chiĺlies

1. Marinade chicken with the ingredients for marinade .
2. Roast and grind masala .
3. Grind poppy seeds and make paste.
4. Fry bay leaf followed by onion untill golden brown .
5. Fry 1 tsp of ginger garlic paste and tomato paste .
6.Put 3/4 chettinad masala.
7.Thrown in chicken and cook it on high heat for 7-8 minutes .
8. Since there is enough salt in the chicken , there is no need to add salt later .
9. Pour 1 and 1/2cup of water and poppy seeds paste .
10. Cook for another 20 minutes on medium low flame .
11. Check when done .
12. Garnish with curry leaves .
13. Serve with steamed rice or chapati.


  1. Oh my God..this is making me want to come live in your crib. This is going to be delicious it's very obvious. Weldone !

  2. Thank you lubna . Sure you are welcome anytime . Try it and i can help you with indian spices.