Monday, June 17, 2013

Chicken Thanni Kuzhambu & Chicken Peratal


Chicken thanni kuzhambu


chicken thanni kuzhambu

Ingredients (Serves for 4):

chicken - 2 lb
coriander seeds - 1 1/2 fist full
pepper - 1 1/2 tsp
cumin seeds - 1 1/2 tsp
fennel seeds - 1 1/2 tsp
rice - 1 tsp
red chilli - 10 - 12 nos
shallots - 20 - 25 nos
curry leaves - 8 strands
ginger - 1 gooseberry sized
cinnamon sticks - 3 small pieces
garlic - 8 -10 pods
grated coconut - 4 tsp
salt
sesame oil - 4 tsp
turmeric poweder - 1 tsp

Method:

  • Wash the chicken pieces and marinate the chicken with turmeric and 1 tsp of salt.
  • Dry roast coriander seeds, pepper, cumin seeds, fennel seeds, rice, cinnamon sticks and red chilli one by one. 
  • Grind the roasted items to a fine powder
  • Cut the shallots into half.
  • Heat 2 tsps of sesame oil  and add shallots and curry leaves
  • Fry till the onion gets transparent and add the grated coconut. 
  • Fry it for a minute and grind it to a smooth paste

  • Transfer the roasted powder and paste to a big mixer jar and add 3 cups( 1 cup = 150 ml) of water 
  • Blend everything and make it too watery. Consistency has to be thin like rasam. Keep it aside.
  • Grind garlic and ginger to a smooth paste.
  • Heat a heavy bottomed vessel with  2 tsps of sesame oil and add the marinated chicken and ginger garlic paste.
  • let it cook for 8 - 10 mins. Chicken will be 3/4th cooked at this stage. 
  • Pour the blended watery mixture to it and add salt as per your taste.
  • let it cook for 10 mins. Switch off the flame when the raw smell goes off and the chicken get fully cooked. 
  • Filter out the gravy and take out the chicken pieces alone to make chicken peratal / masala.



Please like to get regular updates of my posts in facebook:  

Note:If you want it more spicier, You can add chilli powder when the gravy is boiling.

Chicken peratal

Ingredients:

Cooked chicken (taken out from chicken kuzhambu) 
Onion - 1 (big sized)
Green chilli - 8 - 10 nos
salt
Garam masala - 1 1/2 tsp
Sesame oil - 2 tsp

Method:

  • Slit the green chillies lengthwise and chop the onion
  • Heat a heavy bottomed vessel with oil and add the green chillies and chopped onion
  • Saute it well till the onions get transparent and add garam masala to it
  • Fry it for a minute and add the cooked chicken 
  • Cook for 5 - 6 mins in medium flame
  • Add salt if needed and switch off the flame. 
This recipe goes excellent with rice. It also goes well with dosa, chappathi, parotta.


Please like to get regular updates of my posts in facebook:  


This is a famous dish in Erode / Salem side. I got this recipe from my FIL and it really tastes good. I prefer to have chicken this way nowadays. 

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...