Person: 4/ Type: Non-Veg Poriyal
Ingredients:
| Chicken (Rock Cornish Hen) | – 1lb or 1 |
| Onion Chopped | -1 big |
| Tomato Chopped | -2 big |
| Garlic chopped | -3 cloves |
| Coriender Leaves | -1tbsp chopped |
| Chilli powder | -1tbsp |
| Dhaniya Powder | -2 tbsp |
| Green Chilli | -2 slit |
| Turmeric Powder | -1/4 tsp |
| Salt | -to taste |
Seasoning:
| Sesame Oil | -3 tbsp |
| Sombu (Aniseed) | -1/2 tsp |
| Vendayam (Fenugreek seeds) | -1/4 tsp |
| Curry Leaves | -2 tbsp Chopped |
| Red Chili | -2 |
Pound Masala:
| Sombu | -1/2 tsp |
| Milagu (Black pepper) | -1/2 tsp |
| Garlic | -3 with skin |
| Curry leaves | -few |
Method:
- Remove the chicken skin, cut and clean the chicken.
- Wash 2 to 3 times and add little turmeric and salt mix it well.
- Wash again and keep it aside.
- Take a mortal, add the ingredients for masala, pound coarsely and keep it aside.
- Take a Heavy bottom pan heat with oil, add seasonings sauté without burning.
- Now add onion, garlic and green chili sauté until translucent.
- Add tomato sauté until tomatoes get mashed, with little salt and turmeric.
- Now add washed chicken sauté well, cover with lid, cook for 5 minutes on medium heat. (chicken oozes the water)
- Then add chili and dhaniya powder. Mix well, cook it until chicken gets soft.
- If it seems to be dry, you can add ½ cup of water.
- Check the taste, if you need more spice add more chili powder at this point. If everything is ok, then add coriander leaves and pound masala. mix well.
- Let it cook for another 2 minutes then switch off the stove,
- Serve with white rice or chappati.
- Enjoy your paramparya chettinadu kozhi pirattal.
Note:
- The original chettinadu kozhi pirattal does not use any masalas. But if this is not to your preference, then you can add ginger garlic paste, cloves, cinnamon etc. while seasoning.
Posted in 
Tags: 
