To grind Ginger No. 1 12 inch long piece
10 small onions
10 pods garlic
2 green chilies
1 table spoon chilli powder
2 table spoons coriander powder
5 table spoons grated coconut
Cashew nut #5 (also known as kasa kasa)
-2 teaspoons of salt
1 teaspoon fennel seeds
seasoning
2 pieces cinnamon
1 teaspoon fennel seeds
2 teaspoons cloves
2 teaspoons cardamom
2 birinji leaves
curry leaves
mint leafs for taste
In Chettinad chicken, the chicken is traditionally not marinated before cooking. Because they used to cook on a low heat for a long time in the past days, the chicken will have a salty and spicy flavour once cooked. The chicken we use these days is tender and cooks quickly on a gas stove. As a result, I believe that marinating the chicken for an hour before cooking is preferable. No worries if you don't have time to marinade.
1 teaspoon kuzhambu milagai thool to marinate (the powder used for sambar)
1 teaspoon salt
1 teaspoon ginger garlic paste (curd)
Method
Onion, garlic, and tomatoes should all be minced.
Place the kadai on top of the stove. In 2 teaspoons of oil, season the curry with the things listed under "to season."
Add the onions and cook for 3 minutes with a touch of salt.
When the onions are translucent, add the garlic and cook for a few minutes.
Toss in the tomatoes, chopped. Sauté until everything is mixed up.
Add the ground paste of the No. 1 ingredients. Cook it for a while in a skillet.
Now toss in the chicken pieces and thoroughly coat them in the masala.
A lot of water is dripping off the chicken. Reduce the heat to a low setting and cook for 10 to 15 minutes.
Increase the heat when the chicken pieces are almost done cooking so that the gravy thickens.
When the curry has thickened, add the masala that has been ground with the components listed in No 2 and stir well.
Cook for an additional 5 minutes.
If the curry needs to be a little watery, add the masala a little sooner and turn off when the stew has reached the necessary consistency.
No comments:
Post a Comment