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First time when I tasted chettinad chicken I was blown away by the delicious taste. But after trying out this recipe several times I did not get the right taste. I was very sure that I was missing out some important ingredient. Ultimately from my friend Uma I learnt this recipe and came to know about the missing ingredient which is known as ‘kalpasi’ or ‘black stone flower’.

Kalpasi/patter ke phool/black stone flower is a spice used in India. It does not have any shape or smell but when tempered in hot oil for curries and gravies it gives out a strong aroma.

INGREDIENTS

Chicken medium pieces                                             1/2 kilo
Onion big finely chopped                                           1
Shallot finely chopped                                                6-7
Tomatoes finely chopped                                           2
Garlic cloves                                                                 5-6
Ginger                                                                            2 inch piece
Kalpasi /stone flower.                                                2-3
Coconut                                                                         1/2 tea cup
Coriander leaves finely chopped                             2 tbsp
Refined oil                                                                    1 -2 tbsp as required
Salt to taste

FOR DRY GRIND

Dry red chilies                          4-6 according to taste
Pepper corns                              2 tsp
Coriander seeds                        2 tbsp
Fennel seeds                              1 tsp
Cumin seeds                              1 tsp
Star anise                                    1/2
Poppy seeds                                2 tsp
Cinnamon                                   2 inch
Cloves                                          4-5
Fenugreek                                   1/4 tsp

METHOD

In a thick bottomed pan/kadhai on low to medium heat add coriander seeds and saute for a minute. Add all the other ingredients for dry grind and saute for a minute. Turn off the fire. Take out the ingredients on to a plate and let it cool.

Heat the same kadhai add coconut and dry roast till it becomes golden colour. Turn off the heat. After it cools down dry grind  roasted coconut with the above ingredients into fine powder and keep it aside.

Take the same kadhai heat 2 tsp of refined oil. Add the finely chopped onion and shallots and saute till it becomes golden brown. Turn off the heat. Blend it in a blender after it cools down.

Blend the tomatoes into puree separately. Keep it aside.

In a mortar and pestle grind the ginger and garlic into  a fine paste. Keep it aside.

Heat a skillet/ kadai heat 1- 2 tbsp of refined oil and add the kalpasi, saute for half a minute on medium to heat. Add onion paste saute for a minute. Add turmeric powder and saute for a second. Add the tomato puree, chicken, ginger garlic paste, salt and dry ground masala. Add two tea cups of water and cover and cook for half an hour on low heat or until chicken is cooked (marinate the chicken for two hours before cooking). Stir once in a way  it should  not stick at the bottom and get burnt. The consistency of the gravy is thick.

When the chicken is done turn off the heat. Garnish with coriander leaves.

Serve with rice/Indian flat bread/bread.

 

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