SOUTH INDIAN CHICKEN

Chicken Chettinadu
For garam masala:
•    1/2 tsp dalchini
•    1/2 tsp lavang
•    1/2 tsp elaichi
•    1/2 tsp kadak pasi (pathar ke phool)
•    1/2 tsp saunf
•    1/2 tsp curry leaf
•    1/2 tsp javitri (mace)
•    1/2 tsp black peppercorn
•    1/2 tsp jeera
In a pan, add all the mixtures and bhunao. Remove from heat and make powder.
For Chicken Chettinadu:
•    50 ml oil
•    2 medium onions
•    2 medium tomatoes
•    1/2 tbsp garam masala
•    1/4 kg chicken (boneless)
•    4 curry leaves
•    1/2 tbsp ginger-garlic paste
•    1/2 tbsp lemon juice
•    1/2 tsp haldi powder
•    salt to taste
•    1/2 tsp lavang
•    1/2 tsp elaichi
In a kadhai, heat oil. Add lavang and elaichi. Add chopped onion and bhunao until brown. Add tomato and ginger-garlic paste and stir in. Add chicken (1/2” cubes) and haldi powder. Add the garam masala and curry leaves. Add a little water for cooking. Once half cooked, add salt. Remove from heat and add lemon juice. The gravy should be brown and thick.
Rawa Kesari
•    250 g rawa
•    250 g sugar
•    1 g elaichi powder
•    20 g kaju
•    20 g kismish
•    100 g ghee
•    saffron
Add ghee to kadhai. Add kaju and kishmish. Add rawa and bhunao till light brown. Add hot water and stir so no lumps are formed. When boiling, add sugar, elaichi powder and saffron. Once the mixture thickens remove from heat. Garnish with kaju flakes and rose petals and serve.