Chettinad Masala, South Indian Spice Blend
Chettinad Masala, an authentic south Indian spice blend of aromatic, spicy and tangy spices, originating from the Chettinad region of Indian Tamil Nadu.
Used as the base for a variety of vegetarian and non-vegetarian Chettinad dishes that bring the best flavors from Tamil Nadu, renowned for its intense, spicy and aromatic flavor.
Ingredients:
Cumin, Coriander, Fennel Seed, Red Chili, Black Peppercorn, Cinnamon, Turmeric, Star Anise, Cardamom, Dagat Phool.
Heat oil 2tbsp oil in a large pan, add 2tbsp Chettinad Masala, (for more robust flavor give a little touch of dry roasting the blend before adding) stir, add 1 small, chopped onion, stir and cook for 10 minutes. Add 2lb boneless chicken, stir to mix.
Add few curry leaves (fresh or dried), simmer for about 20 minutes, stirring occasionally (add a little extra water if chicken is sticking to pan), until most of the liquid is reduced. Serve with steamed rice.
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Chettinad Masala, South Indian Spice Blend
Chettinad Masala, South Indian Spice Blend
Chettinad Masala, an authentic south Indian spice blend of aromatic, spicy and tangy spices, originating from the Chettinad region of Indian Tamil Nadu.
Used as the base for a variety of vegetarian and non-vegetarian Chettinad dishes that bring the best flavors from Tamil Nadu, renowned for its intense, spicy and aromatic flavor.
Ingredients:
Cumin, Coriander, Fennel Seed, Red Chili, Black Peppercorn, Cinnamon, Turmeric, Star Anise, Cardamom, Dagat Phool.
Heat oil 2tbsp oil in a large pan, add 2tbsp Chettinad Masala, (for more robust flavor give a little touch of dry roasting the blend before adding) stir, add 1 small, chopped onion, stir and cook for 10 minutes. Add 2lb boneless chicken, stir to mix.
Add few curry leaves (fresh or dried), simmer for about 20 minutes, stirring occasionally (add a little extra water if chicken is sticking to pan), until most of the liquid is reduced. Serve with steamed rice.
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Description
Chettinad Masala, an authentic south Indian spice blend of aromatic, spicy and tangy spices, originating from the Chettinad region of Indian Tamil Nadu.
Used as the base for a variety of vegetarian and non-vegetarian Chettinad dishes that bring the best flavors from Tamil Nadu, renowned for its intense, spicy and aromatic flavor.
Ingredients:
Cumin, Coriander, Fennel Seed, Red Chili, Black Peppercorn, Cinnamon, Turmeric, Star Anise, Cardamom, Dagat Phool.
Heat oil 2tbsp oil in a large pan, add 2tbsp Chettinad Masala, (for more robust flavor give a little touch of dry roasting the blend before adding) stir, add 1 small, chopped onion, stir and cook for 10 minutes. Add 2lb boneless chicken, stir to mix.
Add few curry leaves (fresh or dried), simmer for about 20 minutes, stirring occasionally (add a little extra water if chicken is sticking to pan), until most of the liquid is reduced. Serve with steamed rice.
