My Culinary Trial Room

Belated Diwali wishes to all my readers. I am really sorry for not sharing any sweets or savories for this Diwali. I was a bit held up last week but in a good way. I was asked to bake the birthday cake for a lil one. The theme was Cars and the cake that the birthday boy chose was Lightning mcqueen. He wanted a 3D version of the cake and since it was my first time I was skeptical to take up the task. But then the huss encouraged me all the way and yeah I made it. A two tiered Lightning mcqueen cake covered with fondant and decorated with fondant accents. The cake was a big hit and everyone ~ of all the kids totally loved the cake.

Coming to this recipe, Diwali is never complete without a biryani and chicken side dish for us. And so I thought of sharing this delicious and spicy chettinad chicken masala for the day. Chettinad cuisine mostly use pearl onions in the cooking and thats what gives this dish its signature taste. I have used both pearl onions or regular onions to make this dish and both taste awesome but the former always triumphs. And here's the recipe.

~*What U Need*~
Onion - 1, large, finely chopped/small onions - 10-12
Tomato - 1, chopped
Garlic - 3, chopped

To marinate the chicken:
Chicken - 1 lb
Red chilli powder - 1 tso
Chicken curry powder - 1 tsp
Turmeric powder - 1/4 tsp
Yogurt - 2 tbsp
Ginger garlic paste - 1 tsp

To Grind:
Onion - 1, medium, chopped/small onions - 10
Ginger garlic paste - 1 tsp
Green chilli - 1
Chilli powder - 1/2 tsp
Coriander powder - 1 tbsp

To grind:
Coconut - 3 tbsp
Cashews - 2 tbsp
Fennel seeds - 1/2 tsp

For tempering:
Oil - 3 tbsp
Fennel seeds - 1/4 tsp
Cloves - 2
Cinnamon - 1 inch
Cardamom - 2
Bay leaf - 1 small
Curry leaves - 1 sprig

Coriander leaves - 1 tbsp, chopped - to garnish

How I Made it:
Wash the chicken and mix it with all the ingredients under to marinate. Set aside for 30 mins. Grind the ingredients under to grind separately. Heat oil in a pan, when it gets heated add the ingredients under tempering and fry it. Ad chopped onions, garlic and saute until onion turn light golden brown. Add the finely chopped tomatoes and saute till soft and mushy. Add the ground onion paste and saute for 2-3 mins. Add marinated chicken and saute for another 2-3 minutes. Cook till 3/4 th done. Season with salt. Add the ground coconut paste and saute till the raw smell goes off and the chicken is cooked. Add the coriander leaves and remove from flame.

Serve with rice/dosa!!!