CHICKEN CHETTINAD

CHICKEN CHETTINAD

Chicken – Boneless

For marination
Curds – 1 cup
Gingergarlic paste - 2 tsps

For masala
Coconut – ½ grated
Curry leaves – A handful
Onion – 2 to 3

For tempering
Bay leaves
Lavang
Dalchini
Green and black cardamom

Other ingredients
Red chillies (soaked and ground)
Green chillies (ground)
Garam masala powder

Method

Marinate the chicken with the ingredients for marination and leave it aside for 15-20 minutes.

Grind the masala ingredients and keep aside.

Heat oil. Add the whole garam masala.

Add the marinated chicken and fry properly. Add the red and the green chilli pastes and mix gently. Let cook.

Add the ground masala and salt. Cook

Lastly add garam masala and mix.

Garnish with coriander leaves and serve hot.