Chettinad is a town in the state of Tamil Nadu which is famous for its cuisine, in fact the Chettinades (resident of this town) are also great cooks. I’d my first experience of Chettinad cuisine a few years back, and I love the spicy nature of the dishes. Today I bring to you one such spicy Chettinad recipe made with chicken and is called Chettinad Chicken. Some of the key ingredients which make it spicy are dried chilies and red chili powder nicely soaking the taste of coconut and curry leaves. Chettinad Chicken goes best with some naan or missi roti and can be served as lunch or dinner. Enjoy the real taste of Chettinad with this recipe of Chettinad Chicken.
Ingredients needed for Chettinad Chicken
(Serves 4)
Chicken – 1 full (approx 1 kg)
Vinegar – 1 tbsp
Oil
Coriander seeds – 3 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 1/2 tsp
Poppy seeds – 2 tsp
Cloves – 4/5
Cinnamon – 1 inch piece
Cardamom – 4/5
Black peppercorns – 1 tsp
Dry red chilies – 12 to 14
Onion – 1 and 1/2 cup (chopped)
Fresh coconut – 1/2 (grated)
Ginger garlic paste – 1 tbsp
Green chili – 5 to 6 (slit into half)
Turmeric powder – 1/2 tsp
Red chili powder – 2 tsp
Salt to taste
Tomatoes – 1 and 1/2 cup (chopped)
Lemon juice – 2 1/2 tbsp
Fresh coriander – 3 tbsp
Curry leaves – 18/20
How to make Chettinad Chicken
Mix chicken with vinegar and 1 tsp salt and keep for 30 minutes.
Heat 2 tbsp oil in a pan and add 10 to 12 curry leaves, whole spices and 8 to 10 dry red chilies.
Fry till slightly browned.
Add 1 to 2 cup of chopped onion, ginger garlic paste and coconut, fry for 4 to 5 min.
Cool and grind the fried mixture.
Add 3 tbsp oil in a pan.
Add remaining curry leaves and onion.
Fry till onion is golden brown.
Add dry masala and grounded mixture.
Add 2 cup of water and cook for a min before adding tomatoes and chicken and cook till chicken is done.
Mix lemon juice and fresh coriander.
Serve hot with Naan.
