Chettinad-Style Chicken

Ingredients

  • ½ cup water
  • 1 cup chopped fresh tomatoes
  • 1 tablespoon ginger paste
  • 2 sprigs fresh curry leaves
  • 3 large onions, minced
  • 1 teaspoon cumin seed
  • 2 teaspoons coriander seed
  • + 9 more ingredients
    • 2 teaspoons fennel seed
    • 2 teaspoons whole black peppercorns
    • 2 teaspoons poppy seeds
    • ¼ cup vegetable oil
    • salt to taste
    • 2 ¼ pounds skinless, boneless chicken breast, cut into bite-sized chunks
    • 1 teaspoon garlic paste
    • 4 green chile peppers, chopped
    • 1 teaspoon turmeric

1. Rub the chicken pieces with the turmeric and salt. Set aside. 2. Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the...

View full recipe at SpringPad

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