Its been a myth that for non vegetarian chettiand dish used to be tasty and spicy.So i thought of trying their vegetarian dishes,but i tried non-vegetarian dish for my husband sake. When i tried this recipe, my son who haven't ate chicken ,first time got impressed with the texture and color of the chicken dish and had three pieces.Second time when i prepared it, he liked it too. So this recipe has become one of the side dish on weekends.. Very easy to make and hope tasty too(My son like it).I got this recipe from the blog " You too can cook ".
Ingredients:
For chettinad powder:
Cumin seed - 3/4 tbsp
Coriander seed - 1 tbsp
Sombu/Fennel seed - 1/2 tbsp
Peppercorns - 1/4 tbsp
Red chili - 6
For frying :
Small onion - 8 no / Large red onion - 1/2
Ginger garlic paste - 1 tbsp
Chicken - 1 lb
Green chilli - 2
Coriander leaves - 2 tbsp( Garnish)
Recipe:
1.Clean the chicken ,slightly apply turmeric powder and coat the chicken.
2.Grind the onion in mixie and take it in a bowl.
3.Dry roast the content in " Chettinad powder" and powder it.
4.In a thick bottom kadai, add gingerly oil and once it is hot,add silted green chili,grind-ed onion paste and ginger garlic paste. Fry for awhile.
5.Once the raw smell fades, add the chicken pieces. Mix well.
6.After frying for 2 minutes,add powder 1 tbsp at a time. Add little bit food color at this time if needed( I add to impress my son who just started having chicken, it is purely optional).Add salt as per taste.Fry it in slow flame.
7.Fry for 2 more minutes first by closing the kadai and 5 more minutes without lid.Fry till the chicken is dry and crispy.Finally garnish with coriander leaves.
Notes:
1. Adding food color is purely optional. If you like dark brown color chicken fry,avoid food color.
2.If needed,we can add some lime juice on top while having.
Ingredients:
For chettinad powder:
Cumin seed - 3/4 tbsp
Coriander seed - 1 tbsp
Sombu/Fennel seed - 1/2 tbsp
Peppercorns - 1/4 tbsp
Red chili - 6
For frying :
Small onion - 8 no / Large red onion - 1/2
Ginger garlic paste - 1 tbsp
Chicken - 1 lb
Green chilli - 2
Coriander leaves - 2 tbsp( Garnish)
Recipe:
1.Clean the chicken ,slightly apply turmeric powder and coat the chicken.
2.Grind the onion in mixie and take it in a bowl.
3.Dry roast the content in " Chettinad powder" and powder it.
4.In a thick bottom kadai, add gingerly oil and once it is hot,add silted green chili,grind-ed onion paste and ginger garlic paste. Fry for awhile.
5.Once the raw smell fades, add the chicken pieces. Mix well.
6.After frying for 2 minutes,add powder 1 tbsp at a time. Add little bit food color at this time if needed( I add to impress my son who just started having chicken, it is purely optional).Add salt as per taste.Fry it in slow flame.
7.Fry for 2 more minutes first by closing the kadai and 5 more minutes without lid.Fry till the chicken is dry and crispy.Finally garnish with coriander leaves.
Notes:
1. Adding food color is purely optional. If you like dark brown color chicken fry,avoid food color.
2.If needed,we can add some lime juice on top while having.
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