Chennai India | Transport | Chennai Real Estate | Home Issues | Education | Destination | Recreation | Chennai Hotels | Cars in India |
South Indian Recipe
Garlic Rasam
Avial
Stuffed Brinjal
Vatha Kuzhambu
Kaikari Perattal
Kongunad Sandhavai
Tomato Kurma
Curd Vadai
Vermicelli Payasam
Rava Kesari
Badam Cake
Chakkara Pongal
Carrot Halwa
Chicken Kuzhambu
Chicken Varuval
Chicken Biryani
Pepper chicken
Fish Kuzhumbu
Liver fry
Mutton chops
Mutton Kebab
Mutton Keema
Mutton Paaya - Aatukal Paaya
Mutton sukka
Chettinad Chicken
|
Chicken Chettinad recipeTraditionally Tamil Nadu Non-Vegetarian recipes varied substantially from one region to another. Each region adopted its own unique variation in all recipes. Coimbatore region, called as 'Kongu' in Tamil added coconut to their recipes - either as grated coconut or added coconut milk to add that rich flavor. It could also be due to the influence of the nearby Kerala and Karnataka. Chettinad - (the region where Karaikudi is) is more in tune with the rich Chettiar taste and as a result is synonymous for spicy food. They carefully select the fresh spices and roast them dry before pounding them to masala. They also prefer to cook over a slow fire to bring out the best of the aroma. Ingredients: Heat oil in a pan and add curry leaves (with the stem) along with onions and green chilies. When the onions become soft add ginger-garlic paste. The mixture will leave out an aroma, now add tomatoes. Add turmeric powder and the chicken. Sprinkle little water and cook until the chicken gets tender. Now add the Chettinad Masala and add salt to taste. Fry until the masala gives out a good aroma. |
|
|