CHETTINADU KOZHI KOZHAMBU

Course
Main Course - Chicken


Main Ingredient
Chicken

Preparation Time
10-15 minutes

Cooking Time
15-20 minutes

Servings
4


Ingredient Quantity
Chicken,cut into 1 inch pieces on the bone 500 grams
Sour yogurt 2 tablespoons
Turmeric powder 3/4 teaspoon
Ginger-garlic paste 1 teaspoon
Fresh coconut ,scraped 3 tablespoons
Poppy seeds (khuskhus/posto),soaked 1 tablespoon
Green chilli 1
Fennel seeds (saunf) 1 tablespoon
Sambhar onions 20-25
Garlic 12-15 cloves
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Oil 4 tablespoons
Bay leaf 1
Cinnamon 1 inch stick
Green cardamoms 2-3
Cloves 3-4 cloves
Star anise 1
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Curry leaves 1 sprig
Fresh mint sprigs 7-8
Tomato puree 1/2 cup
Salt to taste
Lemon juice 2 teaspoon

METHOD

Combine yogurt, tsp turmeric powder and ginger-garlic paste in a
bowl. Add chicken and mix well. Keep the bowl in a refrigerator to
marinate for 15 minutes.
Grind together coconut, poppy seeds, green chilli and fennel seeds to
a fine paste. Grind the sambhar onions to a fine paste. Crush the
garlic. Heat oil in a deep non-stick pan. Add bay leaf, cinnamon, green
cardamoms, cloves and star anise and saut. Add the sambhar onion
paste and garlic and saut on medium heat.
Meanwhile mix red chilli powder, tsp turmeric powder and coriander
powder with cup water to make a smooth paste. When the onions
turn golden add this paste and continue to saut till the raw smells
disappear. Add curry leaves and torn mint leaves and mix well. Add
the coconut paste and mix. Add tomato puree and saut for 2-3
minutes. Add chicken and saut on high heat for 3-4 minutes. Add salt
and mix well. Add 2 cups water and mix and let it come to a boil on
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high heat. Reduce heat, cover the pan and cook for 4-5 minutes or till
the chicken is completely cooked. Add lemon juice and mix and serve
hot with rice or parantha or appam or idiappam.

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