Sunday, June 07, 2015

Karaikudi Kozhi Kuzhambu / Spicy Chicken Masala / Chicken Gravy Recipes

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Today’s post is karaikudi chicken masala, spicy South Indian chicken dish which is packed with aromatic spice flavors. This authentic curry is easy to prepare and tastes good with parotta, roti, chapati and also with idly, dosa. 
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Ingredients:

To roast & grind:
·         Oil                       - ½ tsp
·         Red chilly            - 2 to 3
·         Grated coconut   - 2 tbsp
·         Curry leaves        - 6 to 7 leaves
·         Cumin                  - 1 tsp
·         Pepper                 - 1 tsp
·         Star anise             - 1
·         Marathi moggu   - 1
·         Kalpasi                 - 1
·         Cloves                  - 3
·         Cardamom          - 1
·         Cinnamon           - 1
To make Masala:
·         Chicken               - ½ kg
·         Gingely oil           - 1 tbsp
·         Mustard               - ¼ tsp
·         Fenugreek           - ½ tsp
·         Red chilly             - 1
·         Curry leaves        - 4 to 5
·         Onion                   - 2
·         Ginger garlic paste- 1 tbsp
·         Tomato                - 2
·         Turmeric pwd     - ¼ tsp
·         Red chilly pwd    - ½ tsp
·         Coriander pwd    - 1 tsp
·         Coriander leave    - handful
·         Salt to taste
Method:
1.       Heat ½ tsp of oil in a frypan.
2.      Roast the ingredients given above in low flame.
3.      Allow to cool.
4.      Transfer to blender and grind it to fine paste.
5.      Keep it aside.
6.      Wash and slice the chicken pieces.
7.      Take it in a mixing bowl.
8.      Add the ground paste to it.
9.      Mix well and marinate the chicken in the freshly ground masala.
10.   Allow to rest for 30 mins.
11.    Heat gingely oil in a frypan.
12.   Add mustard, fenugreek seeds, red chilly and curry leaves.
13.   Saute till mustard pops.
14.   Add finely sliced onions and fry till light brown.
15.   Add ginger garlic paste and fry for a minute.
16.   Add chopped tomato and cook covered.
17.   Once the tomatoes are soft and cooked, add turmeric pwd, red chilly pwd, coriander pwd, salt and stir well.
18.   Now add the chicken pieces along with marination.
19.   Mix well.
20.  Sprinkle very less water and cook covered for 20 to 25 mins on low heat.
21.   Stir once in a while.
22.  Once the chicken is cooked, add the finely chopped curry and coriander leaves.
23.  Transfer to serving bowl. Garnish with thinly sliced ginger.
24.  Serve this delicious chettinad special with roti, parotta or with idly, dosa..!

1 comment:

  1. Looks very appetising dear. Would be great with chapathi or protta rite?

    ReplyDelete

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