So you might be making ready Chicken Chettinad recipes for your loved ones but this tips may be useful.
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Before you jump to Chicken Chettinad recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already know how crucial it is to have a healthy heart. Consider this: if your heart is not healthy then the rest of you won’t be either. You already understand that regular workout and a healthy lifestyle are important in terms of the total health of your heart. But are you aware that there are a number of foods that have been discovered to help you improve your heart health? Today, you will learn which foods are great for your heart.
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There are lots of foods that you can eat that are great for your body. The truth is that each of the foods that we’ve discussed here can help your body in a variety of ways. These foods are especially beneficial for the heart, however. Try introducing these healthy foods into your diet regularly. Your heart will be grateful for it!
We hope you got insight from reading it, now let’s go back to chicken chettinad recipe. To cook chicken chettinad you only need 22 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Chicken Chettinad:
- Use 1 kg chicken
- Use 4 tbsp oil
- Provide 2 onions
- Use 3 tomatoes
- Get 1/2 cup fresh grated coconut
- Use 1 tsp coriander seeds
- Provide 1 tsp fennel seeds (saunf)
- Provide 1/2 tsp cumin seeds (jeera)
- Get 6 whole red chillies
- Use 3 green cardamom
- Provide 3 cloves (laung)
- Use 1 inch cinnamon (dalchini)
- Get 3 inch piece ginger
- Take 10 garlic
- Use 1 tbsp poppy seeds (khuskhus)
- Get 2 tbsp cashew nuts
- You need 10 curry patta
- Get 1/2 tsp haldi powder
- Provide 1 tsp chilli powder
- You need 2 tbsp lemon juice
- You need Salt as per taste
- Provide Chopped coriander leaves for garnishing
Steps to make Chicken Chettinad:
- Soak poppy seeds & cashewnuts for 10 mins in warm water
- Heat 1 tbsp oil and roast grated coconut, coriander seeds, jeera, fennel, red chillies, laung, dalchini and gren cardamom till fragrant
- Grind together the roasted masala with the soaked khuskhus,cashewsnuts,ginger garlic to a smooth paste
- Heat oil in a kadai add the chopped onions. Fry till golden brown
- Add the ground paste,curry leaves, fry for few mins
- Add chopped tomatoes, salt,haldi powder and chilli powder. Cook till the tomatoes are well mashed
- Add the washed and dry chicken and cook for 5 to 8 mins,if masala sticks add till water
- Add lemon juice 1 1/2 cup water. Cover and cook on low flame till chicken is tender, stirring in between
- Cook uncovered till the masala is thick. If you want thinner gravy add some more water & give 3 to 4 quick boils. Garnish with coriander leaves
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