Yesterday while browsing the net, I came across Sanjeev Kapoor's website and there I saw this recipe of "Chettinaad Chicken". I thought of giving it a try and modified it a little bit. The original recipe requires the chicken on the bone but I just had boneless chicken breasts and hence decided to go with it. I also altered the spice level a little bit as my daughter is not fond of spicy food. But overall, I must say the recipe turned out to be a success. I also made neer dosa to go with the chicken. So thanks to Sanjeevji :)
Preparation Time : 40 minutes
Cooking Time : 30 minutes
Serves : 4
1 1/2 packet (750 gms) of boneless chicken breasts
5 tbsp oil
2 tsp coriander seeds
1 1/2 tsp cumin seeds
5 Whole dry red chilli
3/4 cup fresh coconut grated
1/4 tsp turmeric powder
1/2 tsp red kashmiri chilli powder
salt to taste
12 curry leaves
1 big onion chopped
1 inch piece ginger chopped
4-5 cloves garlic chopped
2 tbsp crushed pepper powder
2 tbsp lime juice
- Heat oil in a pan and roast coriander seeds, 1 tsp cumin seeds, dry red chillies, coconut and fry till the coconut turns golden. Set aside to cool.
- Clean and cut the chicken in to cubes and marinate it with turmeric powder, red chilli powder, salt and 2 tbsp of oil and keep aside for about half an hour.
- In the meanwhile, grind the coconut mixture to a fine paste adding water as required.
- Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and fry till the onions turn golden brown.
- Add garlic and ginger and fry for another minute or two.
- Add the ground masala and fry it nicely for about 5 minutes.
- Then add the chicken, crushed pepper powder and lime juice.
- Cover and cook on low heat for 20 minutes or till the chicken is done. If required add a little water so that it does not stick to the bottom of the pan.
- Serve hot with neer dosa.