![\"\"](\"http:\/\/bp1.blogger.com\/_K0uY4v7iecU\/R51BfSa1zJI\/AAAAAAAAAF0\/9miRtDRwVKw\/s1600-h\/IMG_2620.JPG\")
<\/a><\/p>\nAs I mentioned in my other blog, one of my “resolutions” this year is to try a recipe from each of my many cookbooks. I have a good number of Indian\/South Asian cookbooks in my collection, most of which just get read like novels like my other cookbooks. I’ve had The Everything Indian Cookbook<\/u>, by Monica Bhide for about a year and have yet to cook anything out of it. Until today. <\/span><\/p>\n Let me first make a small confession: <\/span>I\u2019ve never eaten Chicken Chettinad before. <\/span>So why did I decide to try the recipe today? <\/span>I had fresh curry leaves I\u2019d bought a few days back, I had the rest of the ingredients, and the recipe didn\u2019t seem too complicated. <\/span>And I didn\u2019t want to try a recipe for something I\u2019d eaten before. <\/span>What\u2019s the point of experimenting if you\u2019re just going to make and eat the same things?<\/p>\n So that being said, I don\u2019t know if this is an authentic recipe or if it\u2019s been simplified for Western tastes.<\/p>\n Chicken Chettinad Adapted from The Everything Indian Cookbook<\/u>, by Monica Bhide<\/p>\n <\/p>\n 3 tsp black peppercorns, roughly pounded<\/p>\n 1 tsp ginger paste<\/p>\n 1 tsp garlic paste<\/p>\n 1 dried red chili, roughly pounded<\/p>\n \u00bd cup plain nonfat yogurt<\/p>\n 2 lb boneless, skinless chicken thighs<\/p>\n 4 tablespoons vegetable oil<\/p>\n 8 fresh curry leaves<\/p>\n 2 small onions, chopped<\/p>\n 2 small tomatoes, chopped<\/p>\n \u00bc tsp turmeric powder<\/p>\n Salt to taste<\/p>\n \u00bd cup water<\/p>\n <\/p>\n Combine peppercorns, ginger, garlic, red chili, and yogurt in a bowl. <\/span>Add the chicken, combining thoroughly with marinade.<\/p>\n Heat the vegetable oil in a pan on medium heat. <\/span>Add the curry leaves, then add the onions once the leaves start sizzling. <\/span>Saut\u00e9 until the onions begin to brown.<\/p>\n Add the tomatoes and cook until the oil begins separating from sides of the tomato-onion mix. <\/span>Add the turmeric and salt.<\/p>\n Add the chicken and marinade and cook for 6-8 minutes. <\/span>Add the water and bring to a boil. <\/span>Cover and simmer until the chicken is done, about 15-20 minutes.<\/p>\n Verdict? Thumbs-up from Mr. Spice and thumbs-up from me.<\/p>\n \n <\/p>\n \n","protected":false},"excerpt":{"rendered":" As I mentioned in my other blog, one of my “resolutions” this year is to try a recipe from each of my many cookbooks. I have a good number of Indian\/South Asian cookbooks in my collection, most of which just get read like novels like my other cookbooks. I’ve had The Everything Indian Cookbook, by […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,17,20],"tags":[],"_links":{"self":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts\/62"}],"collection":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/comments?post=62"}],"version-history":[{"count":0,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts\/62\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/media?parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/categories?post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/tags?post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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