How to make Chettinadu Kozhi Sambar -

Spicy, mouth watering chicken preparation with arhar/ toor dal.Chettinad Kozhi Kuzhambu is a popular Chettinad style sambar variety served with hot rice for lunch or dinner.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : TamilNadu

Course : Main Course Chicken

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Chettinadu Kozhi Sambar

Chettinadu Kozhi Sambar Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chettinadu Kozhi Sambar Recipe

  • Chicken 800 grams

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Tamarind a lemon sized ball

  • Sesame oil (til oil) 6 tablespoons

  • Star anise 2

  • Cloves 4

  • Cinnamon 2 inch stick

  • Whole dry red chillies 2

  • Curry leaves 10-12

  • Onions chopped 2 medium

  • Fresh coriander leaves chopped bunch 1/4 medium

  • Ginger 1 inch piece

  • Garlic 8 cloves

  • Whole dry red chillies 6

  • Coriander seeds 1 tablespoon

  • Black peppercorns 1/2 teaspoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Green chilli 4

Method

Step 1

Cut the chicken into medium size pieces (approximately sixteen to eighteen pieces). Marinate in turmeric powder and salt for three hours preferably in the refrigerator.

Step 2

Boil toor dal in two cups of water till soft and fully cooked. Soak tamarind in one-cup of warm water. Remove the pulp, strain and keep aside. Heat two tablespoons of oil and fry ginger,garlic, six dried chillies, coriander seeds, black peppercorns, split bengal gram and green chilli nicely. Cool and grind to a paste.

Step 3

Heat the remaining oil in a thick vessel and temper with star anise, cloves, cinnamon, two red chillies and curry leaves. Add onions and fry till light brown. Put in chicken, masala paste and sauté for two minutes. Add tamarind pulp, stir and simmer till the chicken is almost done. Add the cooked dal along with the water and cook till it combines and thickens to a curry consistency.

Step 4

Garnish with chopped coriander leaves and serve hot.

Step 5

You can substitute the tamarind with juice of one lemon.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.