Chicken Chettinad

Chicken Chettinad

  • Servings: 4 persons
  • Difficulty: medium
  • Print

Chicken Chettinad is a classic flavorful dish from the Chettinad cuisine

Ingredients

Chicken – 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. Finely chop onion 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
 

 

 
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.