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Chicken Chettinad

VIEWS 1819

Energy (kcal) - 67

Protein (g) - 10

Carbohydrate (g) - 1

Fat (g) - 4

Khyati's Health-O-Meter Says:

Chicken is rich in protein. Onions are low in calories and high in beneficial nutrients like vitamins, minerals and antioxidants. Tomatoes are a rich source of vitamins A and C and folic acid. It also contains a great deal of Vitamin A and Vitamin C. Poppy seeds outer husk is a good source of dietary fiber. Poppy seeds also contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Cumin seeds have traditionally been noted to be of benefit to the digestive system. Coriander seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.

  • Chicken - 50g
  • Olive oil - ½ teaspoon
  • Onion (finely chopped) - 10g 
  • Curry leaves - 2-3 nos.
  • Tomatoes (chopped) - 20g 
  • Bay leaf - 1 no. 
For Marination:
  • Turmeric - a pinch
  • Chilli powder - a pinch
  • Lemon juice or yoghurt - 1tsp (yoghurt helps to make the chicken soft) 
  • Ginger-garlic paste - 1tsp 
  • Salt as per the taste
Chettinad masala (roast and grind): 
  • Poppy seeds - ½ tsp
  • Coriander seeds - ¼ tsp
  • Fennel seeds - ¼ tsp
  • Cumin - ¼ tsp      
  • Peppercorn (crushed) - a pinch 
  • Red chillies - 1-2 nos. 
  • Green cardamom -  1 no
  • Clove - 1 clove
  • Cinnamon stick - 1 inch 
Step 1 Marinate meat with marination ingredients. Set aside. Step 2 Dry roast all the ingredients lightly one after the other, listed under roast and grind for Chettinad masala. Set aside to coul. Step 3 Grind poppy seeds to a smooth powder without water, then add the spices, powder to fine and add water and make a smooth paste. Set aside. Grind tomato to a smooth paste. Step 4 Heat oil in a pan, add bay leaf, onions and saute till they turn translucent, gulden is better. Add chicken, saute for at least 4 to 5 minutes.  Step 5 Filter pureed tomatoes to the pan, add turmeric, salt, chilli powder. Mix well and saute till the oil begins to separate. Step 6 Add the ground paste and curry leaves. Saute for 2 to 3 minutes. Step 7 Add ¼ cup water. Cover and cook till it is fully done, soft and tender.  Step 8 The gravy becomes thick by then. If not cook then take off the lid and evaporate some water. Add more water if needed to get the desired consistency.  Step 9 Cook till the chicken gravy thickens. Garnish with curry leaves.

Chicken Chettinad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1819


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