Tandoori Murg Chettinad

Tandoori Murg Chettinad

Hello all my lovely readers today i am going to give the recipe o murg chettinad . Last weeek i thought to cook something authentic Indian Dish so I tried "Murg Chettinad" , the taste was amazing so I am presenting my own recipe.

Chettinad cuisine

Main article: Chettinad cuisine

The word "Chettinad" means a social caste specialising in the preparation of food. Consequently, the Chettinads are considered master chefs, and Chettinad cuisine is one of the spiciest and the most aromatic in India.^{[citation needed]} The dishes are usually topped with a hard boiled egg. Meals also consist of cooked lentils, Brinjal curry, drumstick sambar, ghee for flavouring rice, and sweet meats like payasamand paal paniyaram. For example, Kara kolambu is a highly regarded South Indian sambar, while Aadi kummayam is a sweet delicacy, made from pulses. In general, beef and pork dishes are not served. Some well-known local dishes are Chicken Chettinad (Spicy Chicken Curry), Vegetable Chettinad (a vegetable curry) and dishes featuring seafood.

(TANGY CHIKEN KEBAB PREPARED WITH CHETNAD SPICES)

Cooking Time -10 – 12 min Serves – 1-2

INGREDIENTS:

200 – 250gm Chicken leg boneless

First merination:

1/2tsp – Ginger Garlic Paste
To taste – Salt
½ tsp – Yellow Chilli Powder
1 tsp – Lemon Juice

PASTE:
½ tsp – Mustard seeds
2-3 cloves – garlic
5gm – ginger
1 tsp – coriander whole
1 tsp – cumin seeds
2 no – green cardamom
3 no - clove
½ tsp – nutmeg
2 tsp – oppy seeds
2 no – red chilli ( whole)
2tsp – coconut grated
25gm – roasted chana

Second marination:

2 tbsp – hung curd
Apinch – turmeric powder
To taste – salt
2tsp – coconut milk
3 tsp – tamarind pulp

FOR BASTING: oliveoil

METHOD:
Clean wash and cut each chicken leg into 3 piece, pat dry keep aside.
First marination:
In a bowl mix ginger garlic paste, salt, lemon juice and yellow chilli powder, apply this to chicken pieces, rub well and keep aside for atleast 45 minutes.
Paste:
Heat pan, put all listed ingredients and roast for a minute, cool it. Put this into blender and make a fine paste by adding a little water.
Second Marination:
In a bowl whisk hung curd and add 5 tsp paste, a pinch of turmeric powder, salt coconut milk, tamarind pulp amnd mix well.
Remove extra moisture from the chicken pieces, put this into marinade, coat well and keep aside for atleast 1 hour.

Cooking:
Take a skewer and skew the marinated chicvken pieces. Keep a a tray underneath to to collect ripping.
Roast in a moderately hot tandoor or over a charcoal grill for 7 – 8 minutes till hlf done.
Remove and baste with olive oil and rther roast for 3- 4 minutes or till tender.
Serve hot with choice of salad and chutney.