Chicken Chettinad

Ingredients

• Chicken - 1 kg
• Coriander powder - 1 1/2 tbsp
• Chilly powder - 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Pepper - 1/2 tsp
• Cinnamon - 1" piece
• Cardamon - 4 nos
• Cloves - 8 nos
• Saunf - 1/8 tsp
• Onion (finely sliced)-1/2
• Garlic - 1 tbsp
• Ginger(finely chopped) - 1/2 tbsp
• Salt - As reqd
• Vinegar - As reqd
• Curry leaves - A few
• Yogurt - 1/4 cup
• Oil - 3tbsp
• Ginger-Garlic paste - 1tbsp
• Shredded coconut (Wet) - 4 tbsp

Seasoning:

• Oil - 3 tbsp
• Mustard seeds - 2 tbsp
• Onion (sliced as thin and long pieces along the y-axis) - 1

Chicken marination

1. Cut chicken into evenly sized pieces. (Note: I would recommend using chicken with bone pieces to get the correct Kerala flavor)
2. Add Ginger-Garlic paste, turmeric powder, chilli powder, yogurt and 3tbsp oil to the chicken and mix it well.
3. Add salt and allow the mixture to marinate for an hour or so.

Masala

1. Fry the onions and the garam masala consisting of cinnamon, cardamon, pepper, cloves, saunf, ginger, garlic, coriander powder and coconut.
2. Allow the mixture to cool and grind it into a fine paste (add 1 cup of water to achieve the correct consistency).

Procedure

1. Fry the thin long slices of onion along with the mustard seeds and the curry leaves. (Hint: Add a pinch of salt when frying the onion so that it turns brown faster)
2. Add the chicken and the masala and cook over slow flame.
3. Add salt as required and use freshly cut cilantro for garnishing.
4. Enjoy your Chicken Chettinad with Malabar porotta and raita :)

http://chimbori.com/system/files/chicken_chettinad_vivekv.jpg