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Chicken Chinthamani Recipe in Tamil/Coimbatore Special Chinthamani Chicken/Spicy Dry Roasted Chicken
INGREDIENTS
1 kg Chicken, cut and cleaned
20 nos Dry red chili
40 shallots, chopped
1/2 tsp Mustard seeds
2 tbsp Ginger garlic crushed or grated
1 tbsp Fennel seeds
2 spring Curry leaves
3 tbsp Oil, Sesame oil preferred
1 tsp Salt, adjust as needed
1 tsp Pepper powder
1/2 tsp lemon juice
Few coriander leaves for garnishing
Method of Preparation
Marinate the chicken with turmeric powder and salt. Keep it aside.
In a pan with medium heat, pour sesame oil and add mustard seeds, fennel seeds and allow it to turn fragrant.
Now add dry red chili, shallots or pearl onion and saute until the onions turn soft.
Add ginger-garlic paste and stir until the raw aroma leaves.
Add chicken, turmeric powder, salt and incorporate everything well
Close the pan with the lid and allow the chicken to cook for about 10 minutes in low flame.
Now remove the lid and give a quick stir and cook the chicken for another 5 minutes with the lid closed.
Make sure the flame is low. Remove the lid and wait until the chicken gravy starts to leave oil from its sides or until the gravy turns thick reddish-brown in color.
Finally, add pepper powder, coriander leaves and curry leaves, give a quick toss, and switch off the stove.
Finally add 1/2 tsp of lemon juice.
Serve the hot pan-roasted spicy chicken Chintamani with rice/chapati/dosa or jeera rice.
Notes
Chicken Chinthamani is made with dry red chilies which requires no chili, coriander or garam masala powder makes the dish different from other chicken recipes.
This dish is tradionally prepared with sesame oil which reduces the heat of chicken and gives a rustic flavor to the dish.
Try to use shallots instead of onions. Big onion won’t give nice flavour to this dish.
As the dried red chillies are used without the seeds, only the flavor will be imparted. It will not be spicy. If you want a really Hot Chinthamani, add little bit red chilli flakes.
