Chicken Chettinad Dry Recipes

Steps:

• Heat oil in a wok or fry pan.
• Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
• Then add the onions and fry till brown.
• Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
• Add soaked tamarind pulp, chicken, salt and coriander powder.
• Add 1/2 water if you need a thick gravy.
• Cook open for 10 mins.
• Cover and cook till chicken is done.
• Garnish with fresh cilantro or coriander leaves.

Steps:

• Grind the ginger and garlic into a fine paste.
• Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
• In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
• Add the chicken pieces and the roasted and ground powder.
• Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
• Stir occasionally so that it doesn't stick to the bottom of the pan.
• Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
• Pour this mixture onto cooked chicken and stir once again.
• Serve hot.