750 grams chicken, cut into 16 pieces on the bone
2 tablespoons oil
15 garlic cloves, chopped
2 medium onions, sliced
⅓ cup tomato puree
¼ cup curry leaves
1½ cups chettinaad masala
Salt to taste
4 tablespoons cashewnut paste
2 tablespoon tamarind pulp
1 teaspoon crushed black peppercorns
4 teaspoons sugar
½ cup chopped fresh coriander leaves
For chettinaad masala
¼ cup oil
1 tablespoon cumin seeds
1½ tablespoons black peppercorns
1½ tablespoons coriander seeds
5 green cardamoms
2 one-inch cinnamon sticks
1 star anise
1 tablespoon fennel seeds (saunf)
2 black cardamoms¼ cup curry leaves
5 dried red chillies
½ cup scraped coconut
10-12 garlic cloves, roughly chopped
2 medium onions, sliced
1 inch ginger piece, roughly chopped
1 teaspoon scraped coconut
1 To make the chettinaad masala heat the oil in a non stick pan. Add the cumin seeds, black peppercorns, coriander seeds, green cardamoms, cinnamon, cloves, star anise, fennel seeds, black cardamoms, curry leaves, red chillies, coconut, garlic, onions and ginger and sauté for five to seven minutes or till fragrant. Cool and grind to a fine paste with one cup of water. This gives one and half cups of masala.
2 Heat two tablespoons oil in a deep non stick pan. Add the garlic and onions and sauté for five to seven minutes or till well browned. Add the tomato puree, curry leaves and sauté for a minute. Add the ground masala and sauté for a minute. Add the chicken and sauté for two to three minutes.
3 Add the salt, cashewnut paste and sauté for a minute. Add the tamarind pulp and one and half cups water and mix well. Cook for three to four minutes.
4 Add the crushed black peppercorns and sugar and mix well. Cook for three to four minutes or till chicken is completely cooked.
5 Add the coriander leaves and mix. Serve hot garnished with coconut.
About Chef Sanjeev Kapoor
Sanjeev Kapoor is an Indian celebrity chef, recipient of Padmashri Award. He is the first Indian chef to set a Guinness world record by cooking 918 kg khichdi. He also served as official chef to former Prime Minister of India, late Rajiv Gandhi, posted at his residence. He is an Indian television personality, celebrity chef and entrepreneur. He is also the author of more than 150 best selling cookbooks, restaurateur and winner of several culinary awards. He also launched his own cookery channel namely FoodFood.
After working in ITDC, he became the Executive Chef of the Centaur Hotel Juhu in Mumbai. He is also the recipient of the Best Executive Chef of India Award by H & FS, the Mercury Gold Award at Geneva. He is Brand Ambassador for Singapore Airlines. He is also the brand ambassador for several leading brands of India. He is the most celebrated face of Indian cuisines. He also introduced a culinary art programs at Symbiosis Institute of Culinary Arts of Symbiosis University, Pune. He owns a popular brands of chains of restaurants namely Yellow Chilly, Signature by Sanjeev Kapoor, Khazana, Hongkong, Sura Vie, options by Sanjeev Kapoor and Gold Leaf Banquets. These brands are spread in many parts of India and abroad.
Compiled by Mewati Sitaram: Award Winning Journalist