These chicken bites are coated with the spices from down south, which makes them Chettinad special! Let's grab them for a quick bite!
|Refined oil||2 Tablespoon|
|Fresh curry leaves||1 Cup (16 tbs) (fistful)|
|Grated ginger||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Black pepper powder||1/2 Teaspoon|
|Fennel powder||1/2 Teaspoon|
|Coriander powder||1 Teaspoon|
|Cumin powder||1/2 Teaspoon|
|Ripe tomato||1 , cubed|
|Boneless chicken cubes||400 Gram|
|Shredded coconut||1/3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs) (as needed)|
|Lemon||1 (to garnish)|
|Green chillies||1 (to garnish)|
1.Heat refined oil in a pan, add curry leaves. Sauté until the onions turn golden brown.
2.Add all turmeric powder, red chilli powder, black pepper powder, fennel powder, coriander powder, cumin powder and sauté for 30 seconds until fragrant.
3.Add water, grated ginger and minced garlic and sauté for 5 seconds before adding the cubed tomato. Cook for 2 mins until the tomatoes turn mushy and juicy.
4.Add the boneless chicken pieces, salt and coat the chicken pieces with the spices.
5.Add water, cover with a lid and cook for 15 mins until the chicken is cooked and soft.
6.Open the lid, add shredded coconut, cook further until the water reduces and the spices coat the chicken well.
7.Plate them with tooth-picks.
8.Serve hot with onions, lemon, green chilies.