- Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
- Salt
- Fresh grated coconut- 1 cup
- Large onion- 1 (chopped)
- Medium tomatoes- 2 (chopped)
- Grated ginger- 1inch piece
- Garlic- 5 cloves (crushed)
- Black pepper- 1/4 tsp
- Red chili powder- 2 tsps
- Poppy seeds- 2 tsps
- Coriander seeds- 2 tsps
- Fennel seeds- 1 tsp
- Cinnamon- 1 piece
- Cloves- 2
- Green cardamom- 2
- Garam masala powder- 1/2 tsp
- Turmeric powder- 1/2 tsp
- Oil- 6 tablespoons
- Lime juice- 2 tablespoons
- Curry leaves- 2
- Chopped cilantro (coriander) leaves
Chettinadu Chicken
Dry roast the poppy seeds in a pan and crush. Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.
Heat oil in large pan and fry the onions until golden. Add the ginger, garlic and fry for couple of minutes. Then add the red chili powder and the ground paste. Fry for 5 minutes. Add the chicken pieces and fry for 5 more minutes. Then add the tomatoes and stir-fry for 7-10 minutes. Then add 2 cups of water & salt. Cover and cook for about 25 minutes over medium heat. When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire. Garnish with chopped cilantro leaves. Serve hot.
