Chettinad Chicken (Dry)....

Dry Chicken from TamilNadu

	Ghee			250 ml.
	Chopped Onion		100 gms
	Curry Patta		1 Sprig
	Ginger, Garlic paste	15 gms each
	Chopped Tomatoes	200 gms
	Chicken			2 Nos boneless
	Haldi			20 gms
	Dhania Powder		20 gms.
	Red Chilli Powder	20 gms
	Salt			as required
	laung, Elaichi,	dalchini, red chilli
	whole, saunf pound together to a coarse powder

  • Heat ghee and add the laung, ilaichi and dalchini.
  • Add chopped onions, saunf and red chilli whole (pounded).
  • Add the curry patta. then ginger, garlic paste and fry.
  • Fry well and add chopped tomatoes.
  • Add the dry masala and subsequently the chicken.
  • Fry and stir well so that the masala doesn't catch
    the bottom of the kadahi.
  • Fry well till fully dry.
  • Sprinkle pepper powder and serve.
  • Note Color- Dark brown or blackish.

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