Chettinad Chicken

Chettinad Chicken
()

Chettinad is a region in southern Tamil Nadu. Chettinad cuisine is one of the spiciest and aromatic in India. Chettinad Chicken is described as the “Flagbearer of Chettinad cuisine”. The Masala is dominated by a slightly numbing mix of black pepper and red chillies which gives the dish a dark and viscous appearance.

Ingredients Required for Chettinad Chicken

  • 1 Kg Chicken
  • 1 No. Onion Large Chopped
  • 2 No. Tomato Small Chopped
  • 3-4 Curry Leaves
  • 1 cup Dry Coconut Grated
  • 1 tbsp Ginger Garlic Paste
  • 2 tbsp Turmeric Powder
  • 2 tbsp Red Chilli Powder
  • 1 tbsp Poppy Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Corriander Powder
  • 4 no. PepperCorn
  • 2 no. Dry Red Chilli
  • 2 no. Green Cardamom
  • 2 no. Cloves
  • ½ inch Cinnamon Stick
  • 1 tsp lemon Juice
  • 2 tbsp Oil
  • 2 Cup Water

Method of Preparation

  • Wash and clean chicken pieces thoroughly and marinate with 1 tsp turmeric, 1 tsp salt, lemon juice, ginger-garlic paste. Rest the chicken for 30 mins.
  • Heat a pan on low flame and dry roast the coriander seeds, dry red chilli’s, cardamom, cinnamon, cumin seeds, peppercorn, fennel seeds for half a min.
  • In the same pan, stir fry the coconut till they appear light brown in colour. Let it cool down and blend along with the whole spices.
  • Use 2 tbsp of water and get a smooth paste. Keep aside.
  • Heat oil in a vessel to prepare the gravy, over medium flame. Add in the diced onions and stir fry for a min.
  • Add the tomatoes and cook till soft, mix in the red chilli powder and some salt to sweat the mixture.
  • Add the torn curry leaves to bring out the flavour. Stir in the marinated chicken and sauté over high flame for 2-3 mins. 
  • Turn the flame to medium and add the ground paste, and cook the chicken with the lid closed till it leaves the water.
  • Add water, give it a stir and add salt as per taste. Cook the gravy till chicken becomes tender.
  • Your Chettinad Chicken is ready to be served.
  • This recipe tastes best with Malabar parotta.

Chettinad Chicken

Recipe by tikkhat_masalaCourse: Non- Vegetarian, RecipesCuisine: ChettinadDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

160

kcal
Total time

45

minutes


Chettinad is a region in southern Tamil Nadu. Chettinad cuisine is one of the spiciest and aromatic in India.Chicken Chettinad is described as the “Flag bearer of Chettinad cuisine”. The Masala is dominated by slightly numbing mix of black pepper and red chillies which gives the dish a dark and viscous appearance.

Ingredients

  • 1 Kg Chicken

  • 1 No. Onion Large Chopped

  • 2 No. Tomato Small Chopped

  • 3-4 Curry Leaves

  • 1 Cup Dry Coconut Grated

  • 1 tbsp Ginger Garlic Paste

  • 2 tbsp Turmeric Powder

  • 2 tbsp Red Chilli Powder

  • 1 tbsp Poppy Seeds

  • 1 tsp Fennel Seeds

  • 1 tsp Cumin seeds

  • 1 tbsp Corriander Powder

  • 4 no. PepperCorn

  • 2 no. Dry Red Chilli

  • 2 no. Green Cadamom

  • 2 no. Cloves

  • ½ inch Cinnamon Stick

  • 1 tsp lemon Juice

  • 2 tbsp Oil

  • 2 Cup Water

Directions

  • Wash and clean chicken pieces thoroughly and marinate with 1 tsp turmeric, 1 tsp salt, lemon juice, ginger- garlic paste. Rest the chicken for 30 mins.
  • Heat a pan on low flame and dry roast the coriander seeds, dry red chilli’s,cardamom, cinnamon, cumin seeds,peppercorn, fennel seeds for half a min.
  • In the same pan stir fry the coconut till they appear light brown in colour. Let it cool down and blend along with the whole spices.
  • Use 2 tbsp of water and get a smooth paste. Keep aside.
  • Heat oil in a vessel to prepare the gravy, over medium flame. Add in the diced onions and stir fry for a min.
  • Add the tomatoes and cook till soft, mix in the red chilli powder and some salt to sweat the mixture.
  • Add the torn curry leaves to bring out the flavour. Stir in the marinated chicken and sauté over high flame for 2-3 mins.
  • Turn the flame to medium and add the ground paste, and cook the chicken with the lid closed till it leaves water.
  • Add water, give it a stir and add salt as per taste. Cook the gravy till chicken becomes tender.
  • This recipe tastes best with malabar parotta.

Recipe Video

aalo paratha aubergine benefits of carrots bombay halwa breakfast brinjals cheese balls chettinad chicken chettinad cuisine cottage Dum Aaloo eggplant recipe featured ginger carrot soup halwa halwa recipes healthy healthy paratha healthy soup india Indian irani chai irani chai recipe jaggery karachi halwa long lost food of india lost recipes of india maharashtrian merahomechef pakoda paneer paratha persian poha potato potato paratha punjabi paratha Rice soup south indian food spring onion stuffed brinjals stuffed brinjal with dried shrimps tasty whole wheat paratha

Facebook Comments

How useful was this post?

Click on a star to rate it!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

One thought on “Chettinad Chicken

Leave a Reply

FacebookTwitterInstagramYouTubePinterest
%d bloggers like this: