Erode Chinthamani Chicken
After Chinthichifying (thinking +fy) for long for a nice recipe that would not involve too much spice yet is spicy enough to tantalize my taste buds and that of the family's, I came across Erode Chinthamani Chicken.
In a wok (I used a deep pan) drizzle in two tbsps. of oil. When the oil is hot add in a handful of sliced shallots. This dish calls for these pink pearls but if you are more comfy with onions then finely chop and use onions. In this caramelized shallots our chicken has to get friendly and funky. Trust me you will freak out when you listen to the minimal spices used. Freaky as well!!!
Once, the onions are browned, add in around ten to fifteen or more dry red chillies...Yup! you heard me right sista/brother. Use the kitchen scissors to snip them. The shallots and dry red chillies are the hero and heroine of this dish...who plays the male or the female role...ha ha!!! That's for you to decide...Who is more Tikka!!! Hot n Spicy!
On a low flame let this merge well and the red chilles char or brown. Then add in turmeric powder and sauté well. Add the chicken pieces as this is the core ingredient of your recipe and it is up to you whether you want to keep it with or sans the bones.
At this point the chef in you with all your experience in prepping or marinating chicken would be tempted to throw in a whole load of spices but trust me sista/brother these three ingredients-shallots, dry red chillies and turmeric are the only three musketeers in this recipe.
In a wok (I used a deep pan) drizzle in two tbsps. of oil. When the oil is hot add in a handful of sliced shallots. This dish calls for these pink pearls but if you are more comfy with onions then finely chop and use onions. In this caramelized shallots our chicken has to get friendly and funky. Trust me you will freak out when you listen to the minimal spices used. Freaky as well!!!
Once, the onions are browned, add in around ten to fifteen or more dry red chillies...Yup! you heard me right sista/brother. Use the kitchen scissors to snip them. The shallots and dry red chillies are the hero and heroine of this dish...who plays the male or the female role...ha ha!!! That's for you to decide...Who is more Tikka!!! Hot n Spicy!
On a low flame let this merge well and the red chilles char or brown. Then add in turmeric powder and sauté well. Add the chicken pieces as this is the core ingredient of your recipe and it is up to you whether you want to keep it with or sans the bones.
At this point the chef in you with all your experience in prepping or marinating chicken would be tempted to throw in a whole load of spices but trust me sista/brother these three ingredients-shallots, dry red chillies and turmeric are the only three musketeers in this recipe.
 |
Do not be tempted to add any water as well, let the chicken pieces be coated well with the caramelized mix and in this they toss, turn and tumble on a low flame. Keep karandifying (mixing) the dish with your spatula. The chicken will cook in its own juices and will attain the flavour from the shallots and dry red chillies.  This dish need not be garnished with curry leaves. But just as much as I was tempted to throw in spices, I just had to do this sprinkling of leaves as well! the spice comes through owing to the fifteen or more dry red chillies that you've added in.  
This dish is almost poetic and sounds quite nice to my ears.
 |
Thanks fr sharing
ReplyDeleteWonderful blog & good post.Its really helpful for me, awaiting for more new post. Keep Blogging!
ReplyDeleteBest Packers and Movers near Erode, Chennai