Tickle Your Spice
Taste Buds
By Angela Kateemu
RECIPE: Chicken
Chetinnad served with Cheese Naan
CHEF: Rana
PLACE: Khyber
Pass Indian Authentic Restaurant @ Speke Hotel
There is
something about spiced food that grows on you and gets you craving when you
take long without tasting it. Indian delicacies are colourful and rich in
spices. They could be the much needed break to your monotonous menu. Chef Rana gives you a simple recipe to follow,
to make these dishes in the comfort of your home.
Chicken Chetinnad
This chicken dish
is thick; it almost is a full meal on its own.
You can serve it
with Naan or vegetable rice
Ingredients
To make Chicken
Tikka
* Boneless
chicken
* Fenugreek
* Turmeric powder
* Ginger Garlic
paste
* Salt
Method
* Clean the
chicken, remove the skin and cut into small pieces
* In a bowl, mix
the above spices (Fenugreek, Turmeric, Ginger Garlic paste) with chicken. Add
salt to taste.
* Leave them to
stand for about 15-20 to let the spices sink in the chicken
* Shove the
marinated chicken on skewers and place in a hot Tandoori/oven
* After 10-15
minutes, take the Chicken Tikka out of the Tandoori
Making Chicken
Chetinnad
Ingredients
* Half-done
chicken Tikka
* Vegetable Oil
* Curry leaves
* Mustard seed
* Chopped garlic
* Chopped fresh
chilli
* Chopped onions
and tomatoes
* Salt
* Coriander
powder
* Coconut powder
* Water
* Mutton gravy –
(onion and tomato gravy for non-vegetarian dishes)
* Fresh coriander
leaves (Garnish)
Method
* Heat a little
oil on a pan
* Add the mustard
seeds and let them cook before adding curry leaves
* Add chopped
garlic followed by Chopped chill, onions and tomatoes. Stir until it cooks.
* Add salt to
taste
* Put coconut
powder followed by the half done chicken Tikka
* Stir everything
together before adding water.
* Add yoghurt and
cashew nut paste to taste!
* Finally add
mutton gravy to make the sauce thick.
* Stir and leave
on fire for a few minutes
* When it is
ready, add chopped fresh coriander leaves.
* Serve on a flat
tower and garnish with fresh tomatoes, fresh coriander leaves, coconut powder.
* Accompany this
dish with Cheese Naan
Cheese Naan
Ingredients
* Baking flour
* Milk
* Water
* Eggs
* Sugar
* Salt
* Baking oil
* Grated Cottage
cheese
Method
* In a bowl, pour
flour, milk, eggs, a little salt (to taste), sugar, and water
* Mix everything
together to make dough
* Add a little
oil to make the dough supple
* When the dough
is well mixed; divide in to make small balls of dough
* Let the dough
balls rest for about 15 minutes
* Take a ball of
dough at a time and flatten them
* Roll grated
cheese and stuff into the dough
* Enclose the
cheese with in the dough, roll into a ball
* Then flatten it
with hands and stick it on the walls of a hot Tandoori
* Remove the
ready Naan after 2 minutes
* Spread a little
butter on the top side and cut into servable portions
* Serve hot
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| Cheese Naan |
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| Chef Rana stuffs cheese into the dough to make Cheese Naan |
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| Chicken Chetinnad served on a flat tower |
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| Chicken Chetinnad |
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| Some of the ingredients used to make Chicken Chetinnad |
