Chettinad Chicken Masala

Ingredients: 

1. Chicken - 1 Kg
2. Curd/ yoghurt - 1 cpu
3. Turmeric - 1 tbsp
4. Salt - as per taste
5. Oil - 5 tbsp
6. Onion - 1no
7. Lemon - 1no [or] lemon juice - 1 tbsp
8. Cardamon - 5 no
9. Cinnamon - 1 small pcs
10. Cloves - 5 no
11. Chilli - 7 no
12. Garlic - 1
13. Ginger - 1 tsp
14. Pepper [black] - 8 no
15. Fenu Greek - 1 tsp
16. Poppyseed - 1 tsp

Method:

1. Cut and clean the Chicken in to big pcs.
2. Then add salt, turmeric powder and marinate [soak] in curd for 1 hr.
3. Just in a dry pan, fry ingredients 8,9,10,11,12,13,14,15,16.
4. Grind them in mixie [using water, optional] and keep aside.
5. Now in pan heat the oil and fry the chopped onions.
6. Then add the ground mix and fry it for few minutes.
7. Now add the marinated Chicken and cook well.
8. Once chicken is cooked add lemon juice.
9. Allow the water to evaporate by keeping in low flame.
10. The saturated fat of chicken will float as oil on top, then its time for yummy dinner.

Chettinadu Chicken Fry

Ingredients: 

Chicken - 1/2 Kg. cleaned and cut into small pieces
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Red Chillies - 2
Cinnamon seeds - 1 tbsp
Onions - 2 big (finely chopped)
Turmeric powder - 1/2 tbsp
Chilli powder - 2 tbsp

Method:

1. Cover chicken pieces with 1/2 tbsp of turmeric powder
2. Head oil in a pan and add mustard seeds. When it splutters, add urad dal, red chillies and cinnamon seeds.
3. When they are fried well, add onions and deep fry it
4. Then add chicken pieces and saute for a while.
5. Add little water and chillipower, turmeric powder and mix well. Close the pan with a lid. Wait till the chicken in cooked well and dried.

Serve with Chappathi or Rice.

Chettinad Egg Omelette Gravy

Ingredients: 

Ingredients for the omelette:

6 - eggs
1/2 cup - minced onion
1 tsp - ginger garlic paste
1 - chopped green chili
Curry leaves, a few chopped finely
1/4 - chopped tomato (optional)

To grind:

2 tsp - grated coconut
1 tsp - saunf/fennel
1 tsp - khus khus
1/2 tsp - turmeric powder
1 tsp - pepper powder
Salt to taste
1 tsp - roasted gram

Ingredients for the gravy:

20 - small onions or 2 chopped big onions
2 chopped - tomatoes
Tamarind, a little (too much of tamarind will not be good)

Grind:

10 - garlic
1&1/2 cup - coconut, grated
1 tsp - khus khus
1/2 inch piece - ginger (optional)
2 tsp - chilli powder
2 tsp - coriander powder
1 tsp - turmeric powder

For seasoning:

2 - clove
1-inch piece - cinnamon
1 - cardamom
1 tsp - fennel seed
Curry leaves, a little

Method:

For making omelette:

1. Grind all ingredients, mix with well beaten egg.
2. Set aside for 10 min; then make omelette as usual.
3. But make small omelette using a ladle like mini dosas.

Procedure for gravy:

1. Heat 1 tsp ghee, temper; fry onions, tomato, curry leaves.
2. Add ground masala, chilli, coriander and turmeric powders, fry well.
3. Add water and cook covered till raw smell has gone.
4. Add tamarind extract, boil once.
5. When raw tamarind smell disappears, add 1/2 tumbler water to the gravy.
6. When it starts boiling, add omelettes and cook to boil.
7. Switch off the stove, add chopped coriander leaves and serve.