Name: Chettinad Chicken recipe by Sanjula Thangkhiew at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 kg chicken (washed and cut into medium sized pieces); 1 cup Shallots (small onions); 1 cup Tomatoes chopped; ! Tsp Turmeric powder; 1 cup Coconut milk; 1 tbsp Oil; 10 Curry leaves; A bunch of fresh coriander leaves; 2 Green chillies; 8 Garlic cloves; 1 inch Ginger; 1 tsp Poppy seeds; 1/2 tsp Pepper corns; !/2 Cumin seeds; 2/3 tsp Fennel seeds; 1 tbsp Coriander seeds; 6 Dry red chillies; 2 Cardamoms; 1 inch Cinnamon stick; 6-8 Curry leaves; 1/2 tbsp Oil; Salt to taste

Ingredients Serving: 6

1 kg chicken (washed and cut into medium sized pieces)
1 cup Shallots (small onions)
1 cup Tomatoes chopped
! Tsp Turmeric powder
1 cup Coconut milk
1 tbsp Oil
10 Curry leaves
A bunch of fresh coriander leaves
2 Green chillies
8 Garlic cloves
1 inch Ginger
1 tsp Poppy seeds
1/2 tsp Pepper corns
!/2 Cumin seeds
2/3 tsp Fennel seeds
1 tbsp Coriander seeds
6 Dry red chillies
2 Cardamoms
1 inch Cinnamon stick
6-8 Curry leaves
1/2 tbsp Oil
Salt to taste

Instructions

Heat oil in a vessel over medium heat. Add cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves.Stir for 2 mins
Remove from heat, cool and grind to a powder.
Grind ginger, garlic, green chillies and poppy seeds to a paste. Keep aside
Heat oil in a vessel. Add the shallots and curry leaves. Saute till tender and transparent.
Add the paste and cook for a minute.
Now add the chicken, mix well and cook for 5 mins over high flame.
Add salt, turmeric powder and tomatoes and combine well. Reduce the heat and cook for 5 mins.
Pour the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 5 mins or until one whistle.
Once the pressure has released, add the ground masala powder and cook for a couple of minutes over medium heat.
Garnish with fresh coriander leaves and serve.

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