Monday, 24 September 2012


Chettinad cuisine from South India has everything that could give you a great feasting experience. To mention in particular the "Chettinad chicken". The masala used to prepare the chicken is really very spicy and has got a very nice blend of "South Indian spices". I have tried this time to blend in the masala in the chicken sausages to prepare a quick and spicy treat.

CHETTINAD CHICKEN SAUSAGES with crostini and salad


Chicken sausages- 6(cut diagonally)

Onion- 1 large

Tomato- 1 medium sized

Cumin seeds- 1 tbspn

Black peppercorns- 1 tbspn

Fennel seeds- 1 tspn

Ginger-garlic paste- 1 tbspn

Turmeric powder- 1 tspn

Chilly powder- 1 tspn

Lemon juice- 1 tspn

Salt to taste

Oil- 1 tbspn


1. Marinate the cut sausages with chilly powder, turmeric powder and lemon juice, little salt and keep it aside for 30 minutes for the masala to seep in well into the sausages.

Marinated sausages

2. In the meanwhile heat the pan and add the oil followed by cumin seeds, black peppercorns, fennel seeds.When the seeds start to turn mild brown add the ginger-garlic paste, onion, tomato and salt and let it cook for 5 minutes until the tomatoes become soft.

3. Let the mix to cool down and then grind the mix in a blender to form a smooth paste.

Cooking the sausages

4. Heat the sauce pan and add the paste to the pan. When the paste starts to boil add the sausages to it and let the sausages cook for 5 minutes. Keep on stirring well.

5. Cook until the paste completely dries and  the sausages are done.

6. Serve with bread, rice and green salad.

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