Chettinad cuisine hails from the southern region of Tamil Nadu, the Chettiar community. This cuisine is one of the spiciest and the most aromatic in India with major ingredients as fennel, pepper corns and coconut.
Chicken : 1kg
coconut : 1/4Cup, shredded
Onion : 3big (250g)
Curry Leaves : 2springs
Sunflower Oil : 4 - 5tbsp (60ml)
Red Chillies : 10
Coriander Seeds : 1tsp
Pepper Corns : 1tsp
Fennel (saunf) : 11tsp
Ginger : 1 1/2inch piece
Turmeric Powder : 1/2tsp
1.Apply salt and turmeric powder on chicken and marinate for 30minutes.
2. Roast dry spices like fennel, coriander seeds, pepper corns and red chillies with ginger. Grind finely with onions and coconut.
3. Temper mustard seeds and curry leaves in oil. Add ground masala and fry for some time. Now add marinated chicken and fry.
4. Add 2cups of water. Cook till chicken is tender and gravy is thick. Garnish with coriander leaves.