So this time let’s celebrate cuisine like the SUPERKINGS!! Here’s a contemporary touch to uttapams and traditional Chettinad cuisine that will make you do the whistle podu.
Prep time: 20 mins Cooking time: 20 mins Serves 4-6 persons
For the Chicken Chettinad
200 gms. of boneless chicken chunks
7-8 shallots peeled and ground in a food processor
½ cup tomato puree
6-7 curry leaves
Paste of ginger, garlic and green chilly (I call it 3G)
1 tsp. of turmeric powder
1 tsp. of red chilli powder
Tamarind soaked in water
Salt to taste.
For the Chettinad masala
Heat 1 tbsp. of oil in a pan and add 1 tsp. each of saunf / aniseeds, coriander seeds, cumin seeds, 2 tsp. of black pepper, 3-4 cloves, 3 pods of elaichi / green cardamom, 3 dried red Kashmiri chilies, 1 stick of cinnamon, 1 black cardamom, sauté till it crackles.
Keep the flame at high at all times.
Add 7-8 pods of peeled garlic, 5-6 curry leaves, ½ cup grated coconut, 1 small sized onion finely sliced.
Cook till onions turn brown and blitz it up in a grinder.
Heat oil in a pan and add a pinch of hing/asafetida.
Add shallots and the 3G paste and sauté. Add salt and cook it through.
Add Chettinad masala, red chili powder, turmeric powder and sauté till it gives out a fragrant aromatic smell.
Add tomato puree and stir it through. Simmer for 3 mins and add chucks of boneless chicken. Stir it well and add tamarind water and cook for further 6 mins and take it of the fire.
Allow it to cool and shred the cooked chicken chunks.
Ensure the gravy is thick and just about enough to coat the chicken.
For the mini uttapam blinis
Dosa/uttapam readymade batter. (Easily available in super markets)
1 finely chopped onion
Salt to taste.
Take a spoon and make mini uttapams on a non-stick pan. Add chopped onions and flip it after 3 mins. Let it brown lightly on the other side and then remove.
Lets plate up!! Take a board and place a banana leaf over it to give it an authentic feeling. Arrange the mini uttapams neatly. Spoon the Chettinad chicken on each uttapam and garnish it with coriander leaves / juliennes of ginger /crispy curry leaf and serve.
Article and Images by - Harsh Dixit
Four Seasons Recommends -
Four Seasons Chenin Blanc is a great accompaniment for Indian chicken dishes like Chicken Chettinad. Enjoyed best at 8° -10° C.