Chettinad Chicken Kuzhambhu

This dish is a favourite Sunday dish in our house, a day when we all meet at our native.  This is an aromatic tender chicken dish that will entice everyone.  Calls for a variety of spice and coconut , infusing the chicken with delightful flavors.

 Chettinad Chicken kuzhambu

Ingredients


Chicken -1.5 kg

Coconut milk – 1 litre

Big sized onion –  7  numbers

Big sized tomato – 6 numbers

Oil – 1 cup

Group 1

Elachi/Cardamom  – 7 numbers
Cinnamon – 6 one inch pieces
Cloves – 7 numbers
Coriander seeds – 7  tablespoon
Whole Pepper corns – 1 tablespoon
Curry leaves – 2 tablespoon
Fennel seeds – 4 tablespoon
Cumin seeds – 1 tablespoon
Dry red chillies – 15 numbers

Ingredients - Group 1

Group 2
Green chillies – 6 numbers
Garlic – 15 cloves
Ginger –  1 inch cubes- 7 numbers
Kaskas / poppy seeds – 4 tablespoonIngredients - Group 2

Method


Wash and chop the chicken pieces.
Extract milk from coconut and keep it separate.
Dry roast the group 1 ingredients and grind them in mixture grinder to a fine powder.
Finely chop onions, tomatoes.
Grind group 2 ingredients to a fine paste   .

If you like the thigh pieces as such, marinate them with appropriate amount of turmeric chili and salt and pressure cook them in coconut milk.

Chettinad chicken

Heat oil in a thick bottom pan, fry onions, a bunch of curry leaves till onion turns  translucent.  Add chicken pieces along with the fine paste that you have ground earlier with group 2 ingredients till the chicken turns color. Add turmeric, salt, tomatoes until tomatoes are cooked.      Add coconut milk  and cook till chicken is tender to touch. Add the thigh pieces and finely add the spice  powder that you ground from group 1 and let it   boil till the raw smell of the masala fades away . Garnish with cilantro, enjoy it with steaming rice.

Ramya Krishnan

Ramya Krishnan

A creative soul bursting with imagination and talent, born and brought in Tirupati, the abode of Lord Venkateswara. Having grown up in a city filled with the aroma of the famous ladoos, Ialways had a passion for food right from my childhood. The passion grew into a love for cooking as I grew up seeing my mom making exotic dishes.I learnt most of my cooking skills from her.Recently, I have restrained from eating non-vegetarian dishes and since then exploring a vast ocean of vegetarian dishes to fill the void. Apart from food, I am avid lover of music, always humming to a tune in my heart.I hope to share bestof my treasured recipes with you here.
Ramya Krishnan

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