Chicken Chettinad Recipe

As popular as its Punjabi version, chicken Chettinad is a delicious chicken dish packed with mouth-watering flavours of coconut, pepper and onions.

Ingredients

• ½ kg Chicken
• 2 tbsp cooking oil
• 2 large Onions, finely chopped
• 2 medium sized Tomatoes, pureed
• 1 Bay Leaf
• 2 sprigs Curry leaves
• Salt to taste
• A pinch of Cee Pee Turmeric Powder

For Marination

• 1/8 tsp Cee Pee Turmeric powder
• ¼ tsp red chilli powder
• 1 tbsp garlic ginger paste
• 1 tbsp Curd
• Salt to taste

For Masala

• 1 tbsp Cee Pee Posta Dana
• ¼ cup Coconut, grated
• 2-3 tsp Cee Pee Chicken Masala Powder
• 1½ cup hot water

Method

1. Make a paste of turmeric powder, curd, chilli powder, salt, ginger garlic paste in a bowl. Marinate the chicken and keep it aside to rest.
2. In a pan, dry roast poppy seeds and make sure not to burn it. Now add coconut to it and fry it on low flame until the coconut tastes good.
3. Add chicken masala powder to the mixture when cooled and with the help of little water, blend the mix to form a smooth paste. Set the masala aside for later use.
4. Heat oil in a large pan and add onions and bay leaf to it. Sauté until onions turn golden brown.
5. Put in the chicken and sauté it for about 4 to 5 minutes.
6. Now add tomato puree, turmeric, salt and chilli powder and cook it on medium flame until oil starts to separate.
7. It is time to add ground paste along with curry leaves. Cook the content for another 2 to 3 minutes.
8. Add water and cook until chicken is tender and luscious. Cook without lid for thick gravy and with lid for desired consistency.
9. Garnish the dish with fried curry leaves and serve hot with roti, rice or other Indian breads.

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