Chettinad Chicken Chukka

Ingredients:

1.       1 kg chicken

2.       1 Onion (paste)

3.       2 Inch ginger( roughly chopped)

4.       1 Whole garlic pods

5.       3 Inch cinnamon stick

6.       2 Cardamom pods

7.       5 Cloves

8.       1 Star anise

9.       5 Dry Red Chilies

10.   1tsp Kashmiri chilli powder(optional)  

11.   ½ tsp turmeric powder

12.   1 tbsp cumin seeds

13.   1tsp black pepper

14.   1 ½  tsp fennel seeds

15.   1 ½ tbsp coriander seeds

16.   2 tbsp grated coconut

17.   3 tsp curd(optional)  

18.   Freshly grounded pepper (optional)  

19.   Salt to taste

20.   4tbsp oil

Chettinad chicken chukka:

      For making chettinad chicken chukka first, we need to make chettinad masala and need to marinate the chicken            with that masala.

For Making chettinad masala:

1.       Heat the kadai and dry roast the below ingredients for 2 – 3 minutes.

·      3 Inch cinnamon stick

·      2 Cardamom pods

·      5 Cloves

·      1 Star anise

·      5 Dry Red Chilies

·      1 tbsp cumin seeds

·      1tsp black pepper

·      1 ½  tsp fennel seeds

·      1 ½ tbsp coriander seeds

·      2 tbsp grated coconut

2.       Allow it to cool and transfer into a mixer jar and along with it add

·      2 Inch ginger( roughly chopped)

·      1 Whole garlic pods

·      1tsp Kashmiri chilli powder(optional) 

·      ½ tsp turmeric powder

         Make it into a fine paste and keep it aside.

For marinating chicken:

1.       In a bowl add 1 kg washed chicken, 3tsp curd and freshly made chettinad masala and marinate it well with the chicken and keep it aside minimum for 30 minutes.

Making Chettinad chicken chukka:

1.       Heat the kadai by adding 1tbsp of oil.

2.       Once the oil is heated add freshly grounded onion paste and sauté it for 2- 3 minutes.

3.       Now add the marinated chicken and mixed it well and closed the lid and cook it for 15 minutes or till   the chicken is 90% cooked.

4.       In between open the lid and give a stir. Let the chicken cooks in its natural juices.

5.       If chicken oozes out less water add little water and cook it.

6.       Once the chicken is 90% cooked open the lid and if there is any water keep it in high flame and                  evaporate the water.

7.       Now add 3 tbsp of oil and some freshly grounded pepper and sauté the chicken till the masala              becomes dry and coats well in the chicken.

8.       Finally, garnish it with some coriander leaves.

Now mouthwatering yummy chettinad chicken chukka is ready to serve as side dish with any kind of Indian rice varieties.

Note:

1.       As it is a dry dish don’t add more water while cooking chicken.

2.       If you’re vegetarian like me instead of chicken you can use mushroom.

3.       While using mushroom don’t use curd and no marination need.

4.       Once onion paste is cooked you can add the chettinad masala and mix it well and add mushrooms and cook it.