Special theme dinner evenings

Discover as a preview, one of the most important recipe we will enjoy to cook for you for our theme dinner about Chettiar cuisine on Thursday, july 26th.

Chettinad chicken

Chettinad cuisine is very famous for its unique flavors because of the brilliant combination of spices in their dishes.


2 tbsp oil
1 large cinnamon stick
2 cloves
1 star anise
2 green cardamom
2 bay leaves
1/2 tsp fennel seeds
a spring curry leaves
2 large onions, finely chopped
10 garlic cloves, finely chopped
2 large tomatoes, finely chopped
2 tsp ginger garlic paste
1 tsp chili powder
1 tbsp coriander powder
salt to taste
cilantro chopped, for garnish

Marinate for 1 hour: 1.5 lbs chicken thighs with bone, cut up
1 tbsp yogurt
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp ginger garlic paste

To grind:
2 tbsp frozen grated coconut thawed
15 shallots
1 1/2 tsp kasa kasa(poppy seeds)
1 1/2 tsp broken cashews
1 tsp fennel


Heat oil in a pan over medium high heat. Add the cinnamon, cloves, star anise, fennel seeds and bay leaves. Let the whole spices fry. Add the curry leaves and minced onion and garlic. Let it fry until golden brown and soft. Add the ginger garlic paste and cook. Add the tomatoes and salt and cook until all the water evaporates and oil separates. Add the chili powder and coriander powder. Then add the marinated chicken and sauté to combine with the spices. Cover the pan with a lid and cook for about 5 minutes. Add the ground Masala and enough water to get kozhambu consistency. Let cook until chicken is tender and oil floats to top. Sprinkle with cilantro and pour on top of steamed rice. Enjoy!


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