The moment I saw this recipe on Mythreyi's blog Speciality Recipes From My(e) Kitchen I have decided this is a must try recipe, I'm a chicken lover so couldn't wait to cook and taste it. After tasting it, I knew it wasn't a waste I tried out this recipe but I made some alteration to suit my family's preference.
This is a simple recipe with less ingredients and consume very little time to cook. Let's check out the recipe together.
500gm chicken (I used drumsticks)
1 onion sliced
1 tomato diced
1/4 tsp turmeric
1 tsp red chili powder (I used 2 tsp)
1 cup thick coconut milk
1 cup water
2 dry red chili
1 bay leaf
1 sprig curry leaves
Salt to taste
3 tbsp oil
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp pepper
6 cashew nuts
Dry roast spices and grind to fine powder, keep aside.
In a pan, heat oil and add dry chili, curry leaves, bay leaf, cinnamon, cardamom and fry a while. Then add sliced onion and saute for a couple of minutes, now add the chicken and fry for 5 minutes.
Add diced tomato, ground masala powder, turmeric powder, chili powder and salt, mix everything well. Add coconut milk and water to the chicken and cook covered until chicken well cooked. Remove lid and cook until gravy thickens.
Now our Chettinad Chicken Masala is ready to serve. Do try and enjoy the chicken.
I'm sending this recipe to Anu's Healthy Kitchen event co-hosted by Reva Kaarasaaram "SYF&HWS - Cook With SPICES" Series Cinnamon