Chicken Chettinad

Lemon Chicken
June 9, 2012
Pepper Chicken
July 16, 2012
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1 kg of chicken
2 tspns of poppy seeds (khus khus)
grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
tspn of turmeric powder
cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and saut for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.