Chettinad Chicken Sambar Recipe

• ½ kg Chicken (pieces)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• ½ tsp Garam Masala Powder
• ½ tsp Red Chili Powder
• ¼ tsp Coriander Powder
• ¼ tsp Turmeric Powder
• 1 Onion (chopped)
• 2 Tomatoes (chopped)
• 2 Green Chilies (slit opened)
• 1 cup Toor Dal (cooked)
• ½ tsp Mustard seeds + Urad Dal
• 2 Dry Red Chilies
• 1 tsp Lemon Juice
• 5 Curry Leaves
• 2 tbsp Coriander Leaves (chopped)
• Salt
• Oil

• Marinate the chicken with red chili powder, turmeric powder, coriander powder, garam masala and enough salt. Keep aside.
• Heat oil in a pan and add mustard seeds, urad dal and dry red chilies and fry them.
• Add chopped onions, chopped tomatoes; curry leaves green chilies, and ginger and garlic paste.
• Stir until the onions turn translucent.
• Add the marinated chicken pieces and cook until the chicken changes its color and the raw smell of ginger-garlic paste disappears.
• Add a cup of water to the mixture and simmer for 5 minutes.
• Add the cooked toor dal and salt. Cook until the oil separates and chicken pieces are well-cooked.
• Add lemon juice and chopped coriander leaves to the chicken sambhar.
• Remove from heat and serve hot, with steamed rice.