Chettinad Chicken

Chef name: Chef Siva
Sr. Chef

Ingredients

    • 3 tsp whole coriander seeds
    • 1 tsp cumin seeds
    • 2 tsp fennel seeds
    • 2 tsp white poppy seeds
    • 3-4 cloves peeled garlic
    • 1-inch piece of cinnamon
    • 1 whole star anise
    • 3-4 whole green cardamoms
    • 2 tsp whole black peppercorns
    • 1 teaspoon whole cloves
    • 10-12 dry Guntur red chilies

Method

Add the spice powder ingredients in a grinder and grind to a fine powder. Add the chicken in a large mixing bowl and mix the ground spice powder. Coat well and marinate for 2 hours or overnight

 

In a large heavy bottom pan heat the oil over a medium flame. Add the cinnamon stick and fennel seeds. Fry for a few seconds

 

Add the onions and stir well frying for 15 minute. Continue to stir as they colour evenly all over. Add the curry leaves, garlic and ginger. Fry for 1 minute

 

Now add the marinated chicken and turn the heat up slightly. Sealing the chicken pieces for 3-4 minutes

 

Turn the heat low, season to taste and add 50mls water to create a light gravy. Cover and cook for 12-15 minutes stirring half way through. Serve warm with paratha or rice