Topic started by kothai (@ 202.9.164.18) on Thu Apr 11 06:45:10 .
All times in EST +10:30 for IST.

how to prepare chetinadu chicken
if anyone knows pls reply me

Responses:

• From: jessie (@ 12.81.126.204) on: Wed Apr 17 16:15:47
  
  hi,
  Try this from sanjeevkapoor's website,it is very good.
  
  
• From: kanaka (@ ) on: Sun Apr 11 03:02:38
  
  Hello how are u?
  
  I would like to know recipe for vegitable kurma - the kaiyendi bavan recipe, normal outside shop recipe. if u can pls.
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sun Apr 11 11:21:25 EDT 2004
  
  Hi Kothai,
  Here i'm pasting Mrs. Mano's chettinadu chicken recipes from Tamilnadu Delicacies, both came out well for me. For more recipes, u can go to old responses of Tamilnadu Delicacies. Happy cooking!
  
  CHETTINADU CHICKEN VARUVAL:
  Add 8tbsp fresh curd, 2sp ginger paste, 2sp garlic paste, 1 ½ tbsp pepper powder[coarsely ground], 2sp lime juice, 1sp cumin powder, 2sp fennel seed powder, 1sp turmeric powder, 1sp coriander powder and 1tbsp chilli powder to 1 ½ kg chicken pieces and marinate them for 2 hours. In a big kadai, pour 6 tbsp oil. Add 6 finely chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add 4 big tomatoes[finely chopped] and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and enough salt. Mix well. Cover with a lid and cook under medium fire. When the chicken is cooked and the gravy is thickened, open the kadai and add some chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry 5 red chillies, ¼ cup curry leaves and 1tbsp coarse pepper powder. Pour this on the chicken. Cook for a few minutes.
  
  CHETTINADU CHICKEN GRAVY:
  Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely. In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp puffed Bengal gram[pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste. Heat a kadai and pour 4 to 5 tbsp oil. When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour. Then add 4 big tomatoes which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface. Add the pieces of 1 big chicken[1kg to 11/4kg] , 3sp coriander powder, 3sp chilli powder, the ground paste and enough salt with 1 cup of water. Cook on medium fire until the chicken is well cooked. Garnish with coriander leaves and curry leaves.
  
  

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