chettinad chicken kozhambu

Preparation:
40 mins
Serves 5

Ingredients:
Chicken-3/4 kg
Small onions-30 nos.(peeled)
Tomato(big)-1 chopped 
Garlic-10 big cloves (peeled)
Curry leaves-2 sprigs
Turmeric powder-1 teaspoon
Sesame oil-4 tablespoons
Chettinad masala powder-5 spoons
Salt to taste 
Coriander sprigs for garnish 

To grind:
Coconut- 1/4 scraped

To season:
Jeera-1 spoon
Black pepper-1 spoon
Methi seeds-1/4 teaspoon(optional)
Cinnamon-1/2 inch -2 pieces
Bay leaf- 1 small

To make fresh chettinad masala powder:
Red chilli - 16 nos
Coriander seeds-4 tablespoons
Cumin seeds- 2 teaspoon
Fennel seeds- 2 teaspoon
Channa dal - 2 teaspoon
Raw rice - 2 teaspoon
Dry roast all these items and dry grind them.

Preparation:
Wash the chicken pieces twice.

In a pressure cooker, add oil,seasonings and turmeric powder....fry them.

 Now, add chopped small onions and cook them till the color changes and they become transparent.

 Then add the chopped garlic and fry it for two minutes, after which you can add the tomatoes until they become mushy.

Its time to add the chicken pieces and salt to taste...cook slightly, next add the chettinad masala powder and saute for a minute.

Now add the ground coconut paste and stir for a while, then add 2 cups of water, check and add salt if required.

Now close the lid and let cook for two whistles.

After it is completely cooled down, open the lid, if the consistency is too thick you can add water and bring it to a boil, otherwise garnish with few coriander leaves.

 Now your chicken chettinad kozhambu is ready to be served hot with rice or idly.



Notes:
You can use the same chettinad masala powder for any vegetable masala dish too.

This masala powder can be stored in the fridge for up to six months.

 Those who already have chettinad sambhar thool you can very well use that.

 No other store bought masala powders will bring the original taste of chettinad preparations.

 If you guys have any other queries, you can ask me in the comment section.

 My mom used to tell me that adding few methi seeds in non vegetarian dishes protects us from diseases spread from the meat.

 

Comments

Post a Comment

any questions? let me know!

Popular posts from this blog

Puliyokara-prasadham style

Image
The first thing you think of when someone says puliyokara is temple prasadham. Today is purataasi sanikilamai, and I decided to make some puliyokara for annadhaanam to give to the needy in this COVID situation. So I thought of sharing the recipe with you!) Preparation time:25 minutes Serves: 4 Ingredients: 1.Cooked rice-2 cups 2.Tamarind-2 lemon sized balls 3.Jaggery powder-1/4 tsp 4.Gingelly oil-4+1 tbsp To grind: 1.Red chilly-4 2.Coriander seeds-2 tbsp 3. Channa dal-1 tbsp 4.Meithi seeds-1/4 tsp To dry roast: 1.Peanuts-1/4 cup 2.sesame seeds-1/2 tsp To season: Split urad dal-1/4 tbsp Mustard-1/4 tbsp Channa dal-1/4 tbsp Red chilly-2 (cut into pieces) Curry leaves-2 sprigs Hing-1/4 tsp Turmeric-1/4 tsp Preparation: Cook the rice to 90% done and add 1tbsp oil and spread it on a large bowl. Soak the tamarind in 1 cup of water. Now in a kadai, dry roast all the ingredients to grind, cool it down to room temperature and grind it using a blender. Keeping in low flame,dry roast the raw pea...
Read more

Beetroot idlies

Image
Are you tired of seeing and having the same old white idlies? Here come colourful new beet idlies! You get the natural colouring from the beet juice, which is high in antioxidants and is a good source of iron as well. So serve this to your guests and let them 'sink in the pink'. Lets see how to make these pink rice cakes: Preparation time-20 minutes Serves 4 Ingredients: 1.Idly batter-2 cups 2.Beetroot-1/2 3.water-3 to4 tbsp   Preparation: Split the batter into two portions.Peal and rough chop the beetroots Add to the mixie jar and blend well.If required you may add water, but not more than 3 to 4 tbsps. Strain the blended mixture well to get the beetroot juice now add the beet juice to one portion of the batter and mix well. Then add required amount of water to the other portion of batter to get it to the same consistency as the beet batter. Keep the idly steamer on the stove, when it starts to steam, open the lid and reduce the flame to low, and start adding the batter one sp...
Read more

French Fries

Image
Today when we order french fries at a restaurant, the first image that enters our minds is that of crispy potato fingers, but did you know that a long-ago about in the 1600s, french fries were used as a substitute for fish! That's how the recent dish of fish and chips, (which is a whole fish served along with french fries) came into the trend. And friends, also the FRENCH fries were not invented by the French, but by the Americans.   Preparation time :20 minutes Serves 4 Ingredients: Potatoes-4  Ice cold water-2 cups Corn flour-2 tbsp. Oil to fry Salt to taste Pepper- to sprinkle Preparation: Wash and peel the potatoes, slice the sides so it becomes a cuboid. Then cut it lengthwise to finger size pieces and leave it in ice-cold water for 20 mins. Remove them from the water and add cornflour and mix well so that it coats all the fries. Deep fry them in hot oil. Once you feel the crispiness of the fries when you move your ladle its time to remove them. Sprinkle salt and pepper a...
Read more