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Chettinad Chicken Recipe

Chettinad Chicken

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Chettinad Chicken is a popular south indian style chicken dinner recipe. It spicy, tangy and super flavorful. This is best served with steaming hot white rice.
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Prep Time 10 minutes
Cook Time 30 minutes
5 minutes to cool down the spices 5 minutes
Total Time 45 minutes
Course dinner
Cuisine Indian
Servings 3 people
Calories 300 kcal

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.
Keyword chettinad chicken, chicken recipes