Chicken Chettinad



Chicken Chettinad

  1. Servings: 4 persons

  2. Time: 1 hour

  3. Difficulty: medium

  4. Print

Chicken Chettinad is a classic flavorful dish from the Chettinad cuisine



IngredientsChicken – 750 gms (with bones, cut into medium pieces)


For Marination

– Ginger Garlic Paste – 1 1/2 tsp

– Kashmiri Red Chilli Powder – 3 tsp

– Turmeric Powder – 1/2 tsp

– Salt – 2 1/2 tsp

– Lemon – 1 medium size


For Chettinad Masala

– Corriander Seeds – 1 Tbsp

– Cumin Seeds – 1 Tsp

– Fennel Seeds – 1 Tbsp

– Cinnamon – 1″

– Green Cardamom – 2 nos

– Black Peppercorns – 10-12 nos

– Cloves – 5-6 nos

– Red Chillies – 4 nos

– Ginger – 1Tbsp (roughly chopped)

– Garlic – 1 Tbsp (roughly chopped)

– Poppy Seeds – 2 Tsp

– Grated Coconut – 1 cup (freshly grated coconut)


For Curry


Onions – 3 medium (finely chopped)

Tomato – 4 medium (boiled and skin removed)

Oil – 5 Tbsp

Curry leaves – 2 sprigs


Directions


  1. Clean and wash chicken thoroughly. Place it in a bowl

  2. Add juice of 1/2 lemon, 1 tsp kashmiri red chilli powder, ginger-garlic paste, turmeric powder and salt.

  3. Mix well and keep in refrigrator for 30 minutes

  4. In a small pan and put it on medium heat. Take 1 tbsp of oil. Saute corriander seeds, cumin seeds, fennel seeds, cardamoms, cloves, cinnamon stick, black peppercorns for 5 minutes or until fragrant

  5. Add chopped ginger and garlic and saute for another 2-3 minutes

  6. Add poppy seeds and grated coconut. Saute well for 4-5 minutes

  7. Add 1/4 cup of water and continue to saute till water almost evaporated

  8. Allow the masala to cool

  9. Make light slits on the tomato lengthwise. Boil these for 10 minutes. Once cooled, remove skin and chop these roughly, keep it aside

  10. Chop the onion finely and keep aside

  11. Grind cooled masala finely in the blender with little water. Adjust water so that masala is finely ground

  12. In a pan, take 4 tbsp of oil

  13. Once oil is heated, added finely chopped onion. Saute until onion turns brown. Add 10-12 curry leaves and saute for a minute

  14. Add ground masala and fry it well unless it starts releasing oil. Add little water while frying so that masala does not turn dry

  15. Add boiled and chopped tomato and saute well until tomato gets well blended with masala

  16. Add chicken. Mix well and saute for 2-3 minutes

  17. Add very little water, 1 1/2 tsp salt and cook covered for 5 minutes

  18. Adjust water if the curry is too dry and cook for another 2-3 minutes

  19. Add 1/2 lemon juice, mix well

  20. Serve with curry leaves



#SouthIndian #Chicken #MainCourse #Savory #NonVeg #Chettinad

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