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Chettinad Masala

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REGION

  • CHETTINAD
  • TAMIL NADU
  • SPICE INDEX

    MADE OF

    RED CHILLI, KAPOK BUDS, STAR ANISE, BLACK PEPPERCORN, CORIANDER SEED, FENNEL SEED, MACE, CARDAMOM, CINNAMON, CLOVES, KALPASI, NUTMEG, CUMIN SEED, BAYLEAF

    BEST WITH

    VEGETABLES • CHICKEN • MUTTON • MUSHROOM • POTATOES

    NET WEIGHT

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    A traditional chettinad spice mix , it is the spiciest mix with more than 15 spices used for the blend. Kalapasi and marathi moggu make the taste of this mix unique.


    Our Recipe

    Chicken Chettinadu

    ( For serves 4 persons )

    Ingredients -
    1. Chicken Curry cut 1.5 kg
    2. Chopped onion 5 onions (250 grams)
    3. Saunf 2 tsp (5 gm)
    4. Cinnamon 1 stick
    5. Cardamom 7-9 cardamon
    6. Cloves 5 no
    7. Ginger garlic paste 40 gm
    8. Tomato puree 350 gm
    9. Roasted coconut paste or
    coconut milk 300 gm
    10. Chettinadu Masala powder 3 tbsp
    11. Chopped coriander leaves 4 sprigs (15 grams)
    12. Red chilli powder 1 tbsp
    13 Salt to taste
    Method:
    1. Heat 2 tbsp of oil and add cinnamon, cardamom, cloves, fennel seeds, onion, curry leaves, and fry till
    onion becomes golden brown.
    2. Add ginger garlic paste, tomato puree, coconut paste, and Cook well.*note- you can also use
    proprietary coconut milk available in the market.
    3. Add Masala powder, red chilly powder, required water and cook till oil comes out from the Masala.
    4. Now add the Chicken pieces, salt and cook well. Finished with chopped coriander leaves and fried
    curry leaves.
    5. Serve hot with rice or paratha.
    NOTE- chicken can also be substituted with mutton or any other vegetables.

     

    recipe image