Saturday, November 21, 2009

Chettinad Chicken

Chicken - 1 kg (cut into pieces)
Oil - 1 tbsp
Cloves - 2
Black Peppercorns - 6
Cinnamon - 2.5 cm
Saunf - 1 tsp
Tummin seeds - 1 tsp
Curry leaves - 8

For the marinade
Onions - 2 chopped
Ginger paste - 1 tsp
Red chillies - 20 dry
Lime juice - 1 tbsp
Salt - 1 tsp
Turmeric powder - 1/4 tsp

Grind all the ingredients for the marinade to a fine paste. Make deep cuts in marinade to a fine paste. Apply the marinade and set aside for three hours. Heat oil in a non-stick pan and add all the spices, except the curry leaves and saute for one minute. Add the curry leaves and marinated chicken and fry for two to three minutes. Reduce heat, cover pan and cook, turning the chicken frequently, till tender. Sprinkle about one-third cup water over the chicken while cooking.