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Chicken Chettinad- Regional Cuisine of Tamil Nadu

Chicken Chettinad- Regional Cuisine of Tamil Nadu

Katya Mohan
Prep Time
30 Mins
Cook Time
50 Mins
Serving
3-4 People
Views
437

Ingredients

  • chicken-500gms
  • oil
  • Curry Leaves
  • 1 bay Leaf
  • 2 tomatoes
  • 1 large Onion
  • 1/8 Turmeric
  • 1/2 Chill Powder
  • 1tbsp curd
  • 1 tbsp Ginger Garlic Paste
  • Salt
  • 1 tbspPoppy Seeds
  • 1/2 cup grated fresh coconut
  • 3/4 cumin seeds
  • 4-5 red chilies whole
  • 2 Green Cardomns
  • 3 Cloves
  • 1 inch Cinnamon stick
  • 1/2 Tbsp Fennel Seeds
  • 5-6 Black Peppercorn
  • lemon Juice

Description

Regional Cuisine of Tamil Nadu: Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad. It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil.

Directions

In 1 Tbsp oil fry cumin seeds, coriander seeds, fennel seeds, whole cloves, cardamoms,whole red chilies, peppercorns, cinnamon for a few seconds. Add chopped ginger and garlic and fry some more. After the ginger garlic get lightly fried, add poppy seeds and fresh coconut. Fry for about a minute on low flame and add 1/4 cup of warm water to soften the masalas. Now Heat the remaining oil and fry chopped onions. After the onions get well browned, add turmeric, red chili powder, half the curry leaves and the masala paste. Fry everything on low till oil separates. Keep sprinkling water as you fry the masala, this helps in blending the flavors and making the curry delightfully fragrant.After frying the masala, add chicken and chopped tomatoes. Do not add tomatoes at this stage and the chicken will cook in the oil and tomatoes. If you do require to add water you can, but remember to add warm water. Add salt as per taste and let the chicken cook on slow flame. In alst turn off the heat add Lemon juice and the remaining curry leaves. 

Serve it with some Rice.