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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Monday, August 15, 2011

Chicken Kozambu - Chettinad Style


Ingredients:

Chicken 1/2 kg
Onion- 2
Tomatoes- 2
Garlic-20 pods
Ginger garlic paste- 2 tsp
Chili powder-1 tbs
Coriander powder- 2 to 3 tbs
Lemon juice- 2 tsp
Cardamom-2
Cinnamon-2 small pieces
Clove-2
Bay leaf- 1
Star anise-1
Mint leaf/pudina- a few sprigs
Curry leaf - 1 stalk
Fennel seed-1 tsp

To Marinate:

Yogurt-2 tbs
Turmeric powder-1 tsp
Chili powder-2 tsp
Salt-2 tsp
Ginger garlic paste-1 tsp

To Grind:

Coconut -2 tbs
Cashew nut -5
Fennel seeds-1 tsp

Method:

Marinate the chicken pieces for at least an hour with all the ingredients that are required for marination. Meanwhile, chop the onion, garlic and tomatoes into small pieces set aside and then grind the items, that are to be ground, into a smooth paste. Keep the pressure cooker on the stove and add 1 tbs oil and add all the items that are required for seasoning into that. Then saute the onion, garlic, ginger garlic paste and tomatoes in that order and then add the marinated chicken and stir for 3 minutes. Add the chili and coriander powder and 2 to 3 cups of water. Add the required salt. Mix everything well and close the cooker and put on the weight.
after a while reduce the flame to medium. Cook for 8 to 10 minutes.  Once you switch off the cooker wait ofr few minutes till the pressure is out then open the cooker and add the ground paste. Let the gravy boil for 5 minutes. If the gravy is very thick add water. Add the lemon juice and mix well (Note add lemon juice after gravy cools down a bit or else the gravy will turn little bitter). Garnish with Coriander leaves and serve hot with fluffy idlis/ parota/rice/idiappam.


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