Wednesday, August 04, 2010


This chicken preparation is special in a way as it has not much ground spices. With aromatic spices, it gives out a delicious taste.
Boneless chicken pieces are more suitable than the chicken with bones.

செட்டிநாடு கோழி வறுவல்


Ghee- 1 tbsp
Oil- 1 tbsp
Broken cashew nuts-3 tbsp
Fennel seeds- half sp
Cinnamon- 2 pieces
Black gram- 1 tsp
Red chillies-5
Chopped small onions-2 cups
Finely chopped tomatoes- half cup
Turmeric powder- half sp
Small garlic flakes- quarter cup
Ginger and garlic paste- 2 tsp
Lime juice- 1 sp
Chilli powder- 1 tsp
Chilli sauce- 1 sp
Curry leaves- 3 arcs
Boneless chicken pieces- 750 gms
Salt to taste
Coarse pepper powder- 1 sp
Coarse fennel powder- 1 tsp


Heat a big kadai and pour the oil and the ghee. Add all the spices and fry well with the cashew nuts.
When they turn to golden brown add the chopped onion with the ginger-garlic paste and fry well.
Then add the tomatoes and the garlic flakes with the turmeric powder and cook well until the tomatoes are mashed and the oil floats on the surface.
Add the lime juice along with the chicken pieces, chilli powder and the curry leaves. Add enough salt.
Cook well on medium fire.
When the chicken pieces are cooked well, sprinkle the coarse powders and mix well.
Cook the chicken on slow fire for 5 minutes.
Delicious Chettinadu chicken fry is ready to serve!