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PrintCHETTINAD CHICKEN MASALA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Heat the oil in a wok over medium heat. Add the tempering ingredients. Allow the peppercorns to splutter.
- Sprinkle in fennel and cumin seeds. Fry till the cumin seeds turn brown.
- Stir in the onions, tomatoes, garlic, and ginger and turmeric powder. Cook till the onions are soft.
- Add the chicken. Brown well and cook over high heat till it become opaque.
- Reduce heat and sprinkle in the remaining spice powders and salt. Mix till the chicken is well coated with spices.
- Stir frequently, add 1 cup of water to prevent the chicken from sticking to the skillet and cook over medium-high heat, till the gravy is reduced and the chicken is well coated.
- Simmer covered over low-medium heat for 30 minutes or until the chicken is tender.
INGREDIENTS
- 1 kg chicken, thighs, halved breasts, rinsed, remove the skin. Cut into small pieces
- 200 grams finely chopped onions
- 1 teaspoon curry powder
- 1 teaspoon red chili powder
- 400 grams chopped tomatoes
- 6 garlic cloves, chopped
- 1 tablespoon minced fresh ginger
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper and cumin powder
- Salt, to taste
Tempering
- 50 ml IDHAYAM sesame oil
- Few curry leaves
- 1 bay leaf
- 3-4 cinnamon sticks, crumbled
- 1 teaspoon cumin seeds
- ½ teaspoon peppercorns
- ½ teaspoon fennel seeds
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