Loka Wellness | Paneer/Chicken Chettinad
post-template-default,single,single-post,postid-300,single-format-standard,ajax_fade,page_not_loaded,,qode_grid_1300,qode-theme-ver-13.1.2,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Paneer/Chicken Chettinad

Paneer/Chicken Chettinad

Paneer is a great way for vegetarians to add some stomach satiating food that also contains the proteins you need. Others can also substitute paneer with bones chicken – either thigh or breast meat.


Gingelly Oil (Sesame Oil)  or coconut oil – 4 TBSP

Urad Dhal (black lentils) – 1 tsp

Fennel Seeds powder – 1 tsp

Cinnamon sticks – 2 pieces

Cloves – 2

Cardamom – 2

Cashews – handful

Dry red chillies – 4-6 as per your taste

Curry leaves

Crushed Garlic – 1 tbsp

Ginger-garlic paste – 1

Tomatoes chopped from 3 medium sized tomatoes

Paneer – cubed and fried/or chicken pieces – ½ kilo


Servings – 4


In a skillet, add the oil, then add 1 teaspoon of urad dhal, 1 tsp fennel seeds, 2 pieces of cinnamon, 2 cloves, 2 cardamom, about 4 cashews and dry red chillies as per your taste. when it is fried, add curry leaves and 1/4 cup chopped small onions, 1 tbsp crushed garlic and fry again till onions are golden in color. Then add 1 tbsp of ginger- garlic paste and a pinch of turmeric powder. Saute well. Then add some chilli powder and fry. Then add one tomato chopped or lemon juice. Saute well. Add a little water about two tablespoons, to prevent the masala from getting burnt. Then add the paneer/chicken and enough salt and fry for a while. There is no need to add water. When the curry is almost dry, add a tablespoon of cumin powder. Continue to fry until almost dry or completely dry as required. Garnish with coriander leaves.

 Carbohydrate count – 7 gms per serving

No Comments

Post A Comment