How to make Chettinadu Kozhi Kozhambu -
Delicious chicken cooked in authentic Indian spices.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Chicken (चिकन), Tomato Puree (टमाटर /टोमाटो प्यूरी )
Cuisine : Chettinad
Course : Main Course Chicken
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For more recipes related to Chettinadu Kozhi Kozhambu checkout Coorgi Kori Kari. You can also find more Main Course Chicken recipes like Jeera Chicken A La Sheetal Ginger Chicken Koyla Butter Chicken Greek Style Yogurt Chicken
Chettinadu Kozhi Kozhambu Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 3-3.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chettinadu Kozhi Kozhambu Recipe
Chicken cut into 1 inch pieces on the bone 500 grams
Tomato Puree 2 tablespoons
Turmeric powder 3/4 teaspoon
Ginger-garlic paste 1 teaspoon
Fresh coconut scraped 3 tablespoons
Poppy seeds (khuskhus/posto) soaked 1 tablespoon
Green chilli 1
Fennel seeds (saunf) 1 tablespoon
Sambhar onions 20-25
Garlic 12-15 cloves
Oil 4 tablespoons
Bay leaf 1
Cinnamon 1 inch stick
Green cardamoms 2-3
Cloves 3-4 cloves
Star anise 1
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Curry leaves 1 sprig
Fresh mint sprigs 7-8
Tomato puree 1/2 cup
Salt to taste
Lemon juice 2 teaspoons
Method
Step 1
Combine yogurt, ¼ tsp turmeric powder and ginger-garlic paste in a bowl. Add chicken and mix well. Keep the bowl in a refrigerator to marinate for 15 minutes.
Step 2
Grind together coconut, poppy seeds, green chilli and fennel seeds to a fine paste. Grind the sambhar onions to a fine paste. Crush the garlic. Heat oil in a deep non-stick pan.
Step 3
Add bay leaf, cinnamon, green cardamoms, cloves and star anise and sauté. Add the sambhar onion paste and garlic and sauté on medium heat.
Step 4
Meanwhile mix red chilli powder, ½ tsp turmeric powder and coriander powder with ¼ cup water to make a smooth paste. When the onions turn golden add this paste and continue to sauté till the raw smells disappear. Add curry leaves and torn mint leaves and mix well.
Step 5
Add the coconut paste and mix. Add tomato puree and sauté for 2-3 minutes. Add chicken and sauté on high heat for 3-4 minutes. Add salt and mix well.
Step 6
Add 2 cups water and mix and let it come to a boil on high heat. Reduce heat, cover the pan and cook for 4-5 minutes or till the chicken is completely cooked. - See more at: http://old.sanjeevkapoor.com/chettinadu-kozhi-kozhambu-foodfood.aspx#sthash.dl4X7tfK.dpuf
Step 7
Add lemon juice and mix and serve hot with rice or parantha or appam or idiappam.
Nutrition Info
Calories : 335 Kcal
Carbohydrates : 5.88 gm
Protein : 25.94 gm
Fat : 19.63 gm
Other : 0.41
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
