250th recipe-Chettinad Chicken Masala

Chettinad is a small region in Tamil Nadu famous widely known for its delicious cuisine which very well reflects the authentic flavors of South India. People from almost all around the world have become fond of all the Chettinad recipes specially the non-vegetarian dishes. Kara kulambu, a spicy and tangy tasting vegetarian curry is another specialty of this cuisine. Luckily my neighbor is from that region and I have learnt some basic recipes from her which I'll be sharing with you later. I gotta post my beetroot coconut masala/beetroot pirattal recipe, it was one special recipe that she taught me. But today's recipe is from my Mom who learnt it from a recipe book she had. I love this preparation not only because it is chicken, but also because of the flavors. This Chettinad chicken masala is a dry version and has awesome flavors due to the addition of fennel seeds, cumin seeds and peppercorns. The masala powder made from these spices makes it too good and dry roasting these spices before grinding helps bring out the aroma and flavors very well. Goes well as sides with variety rice like pulao, biryani, fried rice, dal rice, sambar rice and also with chapatis and rotis. Lets see how to make this hot chicken masala. Try it out and let me know how you liked it. And thanks Mom for this wonderful recipe, which is going to be my 250th recipe. .

Serves 4 people)

1. Chicken - 500 grams (chopped into big cubes)
2. Shallots / Pearl onions - 75 grams (5 onions)
3. Ginger - 1 inch long piece 
4. Garlic pods - 1 
5. Dry red chillies - 6 to 8 
6. Cumin seeds - 3/4 spoon 
7. Coriander seeds - 1 spoon 
8. Fennel seeds - 1 spoon 
9. Peppercorns - 1/4 spoon 
10. Salt - As per taste
11. Oil - 5 spoon (Gingelly oil preferred)
12. Coriander leaves & Curry leaves - Few for garnishing (Optional)

PREPARATION METHOD

• Wash chicken pieces well in water and keep them aside.
• Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them. 

(For Masala Powder)
1. Dry red chillies - 6 to 8

2. Cumin seeds - 3/4 spoon

3. Coriander seeds - 1 spoon 

4. Fennel seeds - 1 spoon

5. Peppercorns - 1/4 spoon 

• After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
• Peel onions put them in a blender and make a coarse paste out of it and set aside. 
• Also make ginger-garlic paste and set aside.
• Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes. 
• Then add the ginger garlic paste and saute for a few minutes. 
• Now add the chicken pieces and saute well for 5 minutes. 
• Now add the prepared masala powder and stir well.
• After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
• Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame. 
• When water evaporates and chicken seems well cooked remove from flame and serve. 
• Garnish with coriander and curry leaves if you wish.