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Triple Combo: (250g Tangy Chicken Ghee Roast + 250g Spicy Chettinad Chicken + 1kg Idly/Dosa Batter) non-veg-icon

Triple Combo: (250g Tangy Chicken Ghee Roast + 250g Spicy Chettinad Chicken + 1kg Idly/Dosa Batter)

₹553.00 ₹553.00

Special Price ₹339.00 ₹339.00 /Pack /Pack



(Total price: )
* 1kg Freshly-ground Idly/Dosa Batter

* 250g Spicy Chettinad Chicken: A fiery dish for the fiery team from Bangalore.
The origin of this vibrantly red, slightly tangy, and spicy chicken preparation can be traced to the Mangalore-Kundapur region of Karnataka. The red color comes from Byadgi Chilli, a spice native to Karnataka, which is one of the main ingredients along with the other spices, and ghee. Goes well with a plate of hot, steamed rice.

* 250g Tangy Chicken Ghee Roast: Chicken cooked in this aromatic, spicy masala is a preparation from the community of Chettiars of the Chettinad regions.This spicy flavourful masala is made by dry roasting a host of whole spices along with Gundu Milagai in Tamil or a Gundu chilly. Spices like Cinnamon, Kalpasi (stone flower or a dry moss) etc gives a very rustic aroma to this dish.

Storage Instructions:
Always store in deep freezer at -18°C or below

Marketed By:
Freshtohome Foods Private Limited No.201, 2nd FLOOR, Carlton Towers No.1, Old Airport Road, Kodihalli, Bangalore Urban, Karnataka - 560008

FSSAI Lic. No. 11221999000168

Cooking Instruction:

Tangy Chicken Ghee Roast: In a thick bottom fry pan add 100ml water and unpack the Tangy Chicken Ghee Roast masala into this pan. Allow it to cook in low flame stirring occasionally. Don't allow the pan to dry up and burn. Add more water if masala turns too dry. Cook for 10 minutes and check for the doneness of chicken.Serve with some fried cashew-nut on top as garnish.
Spicy Chettinad Chicken Unpack the Chettinad Chicken packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken

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