| Ingredients used in Spicy Chettinad Chicken |
| • Chicken - 1/4 kg. |
| • Pepper corns - 1 tea spoon. |
| • Fennel seeds - 1 tea spoon. |
| • Red chili powder - 1 tablespoon. |
| • Poppy seeds - 2 teaspoons. |
| • Onions (chopped) - 1 number. |
| • Salt - to taste. |
| • Curry leaves - 2 springs. |
| • Turmeric powder - 1 tea spoon. |
| • Ginger garlic paste - 1 tea spoon. |
| • Red chili powder - 1 tea spoon. |
| • Baby onions - 4 number. |
| • Coriander leaves (chopped) - 1 bunch. |
| • Dry red chilies - 4 number. |
| • Garlic cloves ( chopped ) - 4 clove. |
| • Peanut oil - as required. |
| • Cumin seeds - 1 tea spoon. |
| Method: |
- Dry roast peppercorns, fennel seeds, dry red chilies, poppy seeds, cool them and pestle to a coarse powder.
- Heat peanut oil in a pan, add cumin seeds, chopped onions, salt (to taste) and sautétill onions turn slightly golden yellow in color
- Now addcurry leaves, turmeric powder, chopped garlic, ginger garlic paste and cook well.
- Then add red chili powder, chicken pieces to the same pan and saute it for about2 to 3 minutes.
- Now, cook by adding water in small quantities, then add baby onion, prepared masalapowder along with half cup of water and cook for about 4minutes.
- Transfer this gravy to a serving bowl and garnish with chopped coriander leaves.
- Now, in the gravy of masala chicken pan, add some rice and toss it.
Spicy Chettinad Chicken is now ready to serve with plain rice and mixed rice of chicken masala.
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