Chicken Chettinad Recipe
A "dry" curry from South India, Chicken Chettinad is characterized by its addiction to black pepper for warmth and flavor and may be a real barnstormer!
INGREDIENTS
400 g (14 oz) of chicken thighs
50 g (1/3 cup) shallots
1 tablespoon of dried fenugreek leaves
3 cloves of garlic
1 tablespoon chopped ginger
2 tablespoons of vegetable oil
1 tablespoon black pepper
1 tablespoon coriander seeds
1 tablespoon black onion seeds
1 teaspoon of fennel seeds
1 teaspoon cumin seeds
1 teaspoon of turmeric powder
1/2 teaspoon Kashmiri flavorer
2 teaspoons of sugar
1/2 teaspoon salt
125 ml (1/2 cup) water
2 tablespoons of ghee
INSTRUCTIONS
1.Cut the chicken thighs into small pieces.
2.Cut the shallot as finely as possible.
3.Crush the garlic cloves.
4.Place the black pepper, coriander, cumin, fennel and onion seeds during a dry skillet and bake for five minutes until fragrant.
5.Grind the roasted seeds during a spice grinder or pestle and mortar.
6.Then add oil to the present pan over medium heat.
7.Add the shallots and fenugreek leaves and sauté until they're golden, which should take about 10 minutes.
8.Add chicken and stir for two minutes.
9.Add the garlic and ginger and cook for an additional 2 minutes.
10.Add ground spices, salt, sugar, turmeric, and Kashmiri pepper, stir.
11.Pour into the water and reduce the warmth to medium-low and cook for half-hour .
12.Add more water if the water evaporates completely.
13.Add ghee and stir just before serving.
