Chettinad chicken is a flavorful South Indian dish known for its bold and aromatic spices.
Here's a recipe for Spicy Chettinad Chicken along with its ingredients:
Ingredients:
500 grams chicken pieces (bone-in for more flavor)
2 onions, finely chopped
2 tomatoes, chopped
2
tablespoons ginger-garlic paste
2-3 green chilies, slit lengthwise
1 sprig curry leaves
2 tablespoons oil
(preferably coconut oil for an authentic taste)
Salt to taste
For Marination:
1 tablespoon red chili
powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1
tablespoon fennel seeds powder
1 tablespoon black peppercorns, crushed
1/2 cup yogurt (curd)
Salt to
taste
Whole Spices:
1 cinnamon stick
2-3 green cardamoms
2-3 cloves
1 bay leaf
1 star anise
For
Chettinad Masala:
1 tablespoon poppy seeds (khus khus)
1 tablespoon coriander seeds
1 tablespoon
cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
4-5 dried red chilies (adjust
according to spice preference)
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon
turmeric powder
Instructions:
Marinate the chicken: In a bowl, combine the chicken pieces with all the ingredients listed under marination. Mix well to coat the chicken pieces evenly with the spices and yogurt. Allow it to marinate for at least 30 minutes to an hour.
Prepare the Chettinad masala: Dry roast all the ingredients listed under "Chettinad Masala" in a pan until they become aromatic. Make sure not to burn them. Let the roasted spices cool down, then grind them into a fine powder using a spice grinder or mortar and pestle.
Heat oil in a pan or kadhai over medium heat. Add the whole spices - cinnamon stick, green cardamoms, cloves, bay leaf, and star anise. Saute for a minute until fragrant.
Add chopped onions, green chilies, and curry leaves to the pan. Saute until the onions turn golden brown.
Add ginger-garlic paste and saute until the raw smell disappears.
Add chopped tomatoes and cook until they turn mushy and oil starts to separate from the masala.
Now, add the marinated chicken along with the marinade. Mix well with the masala.
Add the ground Chettinad masala powder and salt according to taste. Stir everything together to coat the chicken pieces with the masala.
Pour in some water (about 1/2 to 1 cup) depending on the desired gravy consistency. Cover the pan with a lid and let the chicken cook on low to medium heat until it is tender and cooked through.
Stir occasionally to prevent sticking.
Once the chicken is cooked and the gravy has thickened to your liking, remove from heat.
Garnish with fresh chopped coriander leaves and serve hot with steamed rice, biryani, dosa, or chapati.
Enjoy your spicy and flavorful Chettinad Chicken! Adjust the amount of red chilies and black peppercorns according to your spice tolerance.
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