Chettinad Chicken is a popular and hugely adored and loved a Chicken recipe, popularly made all over India. This is a traditional recipe, made in the Chettinad region of Tamil Nadu in south India. This Chicken Chettinad is spicy, tangy, and filled with earthy and aromatic flavors.
Hey guys! It's getting colder every day and I just love this time of the year. Today it's finally October and it's my favorite time of the year. This cozy and cold time of the year, calls or making something hot and spicy in the kitchen. And today I made this Chettinad Chicken.
This is so good you guys! Super flavorful. Filled with a tangy taste because of the Tamarind, then there are whole spices and a hint of sweetness because of the coconut! It's just so so so good.
Let's talk taste
I know, before you make this, you would definitely want to know how it tastes! Well, let me tell you that this is a very spicy chicken recipe. And by spicy, I mean, not something which is almost in-edible.
The spices are perfectly balanced and toned down to an earthy taste because of the Tamarind! There is a zesty and tangy taste which is what makes this chicken recipe stand out. This is why, this is traditionally served with steamed rice because rice is inherently sweet and when you take a spoonful of this Chettinad Chicken with rice, you almost feel like a burst of flavors in your mouth.
What I love about this recipe is that it is so traditional and old. It's such a rustic and old recipe and that's what has kept the flavors fo this Chicken Chettinad alive.
What is Chettinad Chicken?
Chettinad is a region in the Tamil Nadu region of South India. This Chicken Chettinad is a traditional recipe fo that region, but since the people from Chettinad migrated to Maharastra and other parts of India, this recipe, spread amongst the masses, and today its one of the most widely popular Chicken recipes in India.
What makes Chicken Chettinad different?
Chicken Chettinad is spicy because of the use of Red hot Guntur Chilis. These are extremely spicy and accounts for the spiciness in this curry. Unlike Kashmiri Chilis which we use, these do not bring a deep red color to the gravy but account for spiciness in the curry.
Also, Traditionally Stone flower or Kalpasi (Pathar ka Phool) is used along with other whole spices. Kalpa is commonly used in Biryanis and other Indian recipes.
What is the Chettinad Masala or Spice Mix
The Chettinad Spice Mix
Chettinad Masala or Chettinad Spice Mix accounts for the basic flavors of this recipe. So, traditionally a whole lot of dry spices such as Dried Gundu Red Chilis, Ginger, Garlic, Fennel seeds or Sauf, Cumin Seeds or Jeera, Fenugreek Seeds or Methi seeds, Coriander seeds or Sabut Dhaniya, Cloves or Laung, Nutmeg or Jaiphal, Mace or Javitri, Peppercorns or Kali Mirch, Black Cardamom or Badi Elaichi, Green Cardamom or Hari Elaichi, Bay Leaf or Tej Patta, Grated Coconut, Tamarind Paste, Curry Leaves, Stone Flower or Kalpasi, and Red Chili Powder. All of this is blended into a smooth paste along with some water. And this makes the Chettinad Masala.
How to Make Chicken Chettinad?
So, without any further delay, quickly learns how to make this awesome Chicken Chettinad recipe.
- First Marinate Chicken with Turmeric Powder, Salt, black pepper, and lime juice. Cover and let it stay for 5-10 minutes.
- Now dry roast the spices and grated coconut, cool it down then make a smooth paste.
DRY ROASTING COCONUT
COOLING DOWN DRY ROASTED SPICES
Chettinad Masala Paste is Ready!
3. Cook Chicken in Sesame Oil with Onions and Curry Leaves for at least 15-20 minutes.
Chicken Being Cooked.
4. Now add the Chettinad Masala paste and cook for some more time. Add some jaggery powder and salt as per taste. Simmer covered for 2-3 minutes and serve.
5. Garnish with Curry leaves and Coriander leaves and enjoy with rice or phulka.
Serve with chopped coriander leaves and curry leaves
If you happen to make this recipe then tag me with #twinskirasoi on Instagram. Also, find a moment to rate this recipe and comment below!
Chettinad Chicken
Equipment
- Frying Pan
- wok
Ingredients
Chicken Marination
- 500 gm Chicken with bone
- ½ Tsp Turmeric Powder or Haldi
- ½ Tsp Salt
- ½ Tsp Ground Black Pepper or Kali Mirch
- ½ Tsp Lime Juice
Chettinad Masala
- 4 cloves Garlic
- ½ inch Ginger
- 4 Dried Red Chilis
- 1 Tsp Fennel Seeds or Sauf
- 1 Tsp Fenugreek Seeds or Methi dana
- 1 Tsp Cumin seeds or Jeera
- 1 Tsp Coriander Seeds or Sabut Dhaniya
- 10-12 whole Cloves or Laung
- 10-12 whole Black Peppercorns or Kali Mirch
- ½ Part of whole Nutmeg or Jaiphal
- 1 strand Mace or Javitri
- 1 whole Black Cardamom Pod or Badi Elaichi
- 4-5 whole Green Cardamom or Hari Elaichi
- 1 leaf Bay Leaf or Tej Patta
- ¼ cup Grated Coconut
- ¼ cup Tamarind Paste
- 1 spring Curry Leaves
- 1 Tbsp Red Chili Powder or Lal Mirch Powder
- ½ cup Water to grind to a smooth paste
To make the Chettinad Chicken Gravy
- 2 Tbsp Sesame Oil
- 1 medium sized Red Onion Roughly chopped
- 7-8 leaf Curry Leaves
- 1 Tsp Jaggery Powder adjust as per your taste
- 1 Tsp Salt adjust as per your taste
Garnish
- 1 spring Curry Leaves
- 1 spring Coriander Leaves freshly chopped
Instructions
- Marinate the Chicken with the spices and cover it and store aside for 5-10 minutes.
- To make the Chettinad Spice Mix, dry roast all the dry spices listed above. (Except the Tamarind Pulp, Red Chili Powder and Curry Leaves). And cool them down to room temperature.Add them to a blender jar. Now add the Tamarind Pulp, Red Chili Powder and Curry Leaves. Grind until blended.Now add some water and grind to a smooth paste. Your Chettinad Spice Mix is ready. Keep it aside.
- In a non stick Kadhai or Wok, heat 2 Tbsp of Sesame Oil. Add chopped Onions along with Curry leaves. As it onions turn golden brown, add the marinated chicken pieces. Cover cook at low flame for 15-20 minutes.After 15 minutes, your chicken pieces will be juicy and tender. Now, add the Chettinad Spice Mix, along with some water, washing down the rest of the spices in the blender jar. Add the Jaggery Powder and Salt. Taste the gravy and adjust the salt and sugar as per your taste needs.Mix everything over a low flame until well combined. Allow it to come to a slow boil. Once it begins to boil, cover cook for 2-3 minutes, and then it will be ready to serve.
- Garnish with some Curry leaves and freshly chopped Coriander leaves. Serve with steaming hot plain white rice and Enjoy!
Video
Notes
- You can also add tomatoes if you want.
- You can also add some Poppy seed paste to make a creamy sauce.
- If you do not like spicy curry, then reduce the number of whole spices and red chili powder as per your taste.