Chettinad platter

HOT AND SPICY Lip smacking fare from Chettinad

HOT AND SPICY Lip smacking fare from Chettinad  

Spicy cuisine that rejuvenates both body and mind

Chettinad is not only famous for its palatial heritage bungalows but also for its cuisine. It uses a special blend of various spices to create an unmatched taste.

Chettinad chicken curry


Chicken — 1kg Curd — one-and-a-half cup Lime juice — 2 tbsp Garlic paste — 2 tbsp Pepper powder — 2 tbsp For the gravy Small onions fried and powdered — 1cup Salt to taste Tomato puree — 1cup Garlic paste — 1 tsp Ginger paste — 1 1/2 tsp Oil- Three-fourth cup Hot water- 4cups Garam masala- 1tsp Pepper powder- 1tsp Salt to taste Coriander leaves chopped — half cup Method

Clean and cut the chicken into medium-sized pieces and soak it in a mixture of curd, garlic and ginger paste, pepper powder limejuice and salt. Keep it for one hour. Put in a vessel, cover tightly and cook on a slow fire without adding water till the chicken is tender and dry.

Slice the onion into small pieces and fry it in three-fourth cup oil till it is brown and remove it and make it into a paste. In the same oil fry garlic and ginger paste. Add the ground onions and tomato puree. Fry it well until the oil begins to separate. Add the cooked chicken pieces, salt, garam masala and hot water. Keep it on a low flame. Add pepper powder and garnish with coriander leaves


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