Chettinaad Chicken Cups

Ingredients list for Chettinaad Chicken Cups

• 450 grams Chicken on bone, cut into cubes
• as required Dough puff pastry
• for dusting Refined flour (maida)
• 3 tablespoons Oil
• 10-12 Curry leaves
• 1 inch Ginger chopped
• 5-6 Garlic cloves chopped
• 2 medium Onions finely chopped
• ½ teaspoon Red chilli powder
• ½ teaspoon Turmeric powder
• 1 tablespoon coriander leaves chopped
• ¼ Lemon
• Paste
• ¾ cup Scraped coconut roasted
• 2 tablespoons Coriander seeds roasted
• 1 teaspoon Cumin seeds roasted
• 5-6 Dried red chillies roasted

Method

1. Preheat oven to 180ºC.
2. Dust the worktop with some flour and place some dough on it. Roll out into a thin sheet.
3. Using a large cookie cutter, cut out discs from the sheet. Discard the excess dough.
4. Roll out the discs a little and line a silicon muffin mould tray with them. Prick them with a fork. Put the tray in the preheated oven and blind bake for 10-15 minutes. Remove from oven and cool.
5. To make the paste, grind together coconut, coriander seeds, cumin seeds and dried red chilies with a little water into a fine paste.
6. Heat oil in a non-stick pan. Add curry leaves and let them splutter. Add ginger and garlic, mix and sauté for 2 minutes.
7. Add onions, mix and sauté till golden. Add chili powder and turmeric powder, mix well and sauté for a minute.
8. Add ground paste, mix well and sauté for 2 minutes. Add chicken, mix and cook for a minute.
9. Add salt and mix well. Add some water, mix well and cook till the chicken is fully done.
10. Add coriander leaves and lemon juice, mix well and cook for a minute.
11. Fill the baked cups with Chettinaad chicken and garnish with coriander sprigs.
12. Serve immediately.