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Ingredients
- Serves 4 people
For the paste:
100 g onions, roughly-diced
50 g ginger, roughly-diced
50 g garlic, peeled
25 g fennel seeds
20 g cumin seeds
25 g black peppercorns
10 g dried red chilies (stalk removed)
100 g freshly-grated coconut
For Chicken Chettinad:
500 g chicken, bone-in chicken cut into 1.5-inch pieces
75 ml coconut oil
150 g onions, finely-diced
100 g tomatoes, finely-diced
25 g coriander leaves, finely-chopped
5 g cinnamon sticks
2 g cloves
2 g cardamoms
5 g cumin seeds
2 g curry leaves
5 g turmeric powder
3 to 5 g salt to taste
For garnish:
few sprigs of fresh coriander
1 dried red chili
Chicken Chettinad (Chettinad Style Spicy Chicken Curry)
Hailing from the Chettinad region of Tamil Nadu in South India, this fiery chicken curry is packed with freshly-ground black pepper, coconut and lots of fresh coriander. The spice levels of this dish can vary based on the usage of black pepper. As black pepper is the most common spice cultivated in Tamil Nadu, this dish is a representation of the entire state.
- Medium
- 15 min
- 25 min
- 15 min
- 4 steps
- 22 Ingredients
- Medium
- 4 steps
- 22 Ingredients
- 15 min
- 25 min
- 15 min
Instructions
-
Make the paste
- In a blender, combine all ingredients for the paste.
- Blend to a smooth paste, adding a spoonful or about 20 ml of water while blending as the water helps create a smooth paste.
- The paste should be thick and it should hold its shape when scooped in a spoon. We can also call this a “dropping consistency”.
-
Prepare and marinate the chicken
- Rinse the chicken under cold running water and pat dry with a kitchen towel or tissue paper.
- Marinate the chicken with the paste in a bowl & rest for minimum of 2 hours at room temperature or overnight in the fridge.
-
Make the Chicken Chettinad base
- In a large pot on medium-high heat, drizzle oil, add cinnamon, cardamom, cloves and cumin. Stir well for just 1 minute, making sure that the spices don’t burn.
- Now, add the curry leaves and onions, and cook until the onions are golden brown or for about 8 to 10 minutes on a medium flame.
- Then, add the chopped tomatoes and cook until the water has completely evaporated or for about 5 to 6 minutes.
-
Cooking Chicken Chettinad
- Add turmeric powder and give it a quick stir. Then, add the marinated chicken. Season the chicken and stir well. Cook for about 7 to 8 minutes, adding water after 5 minutes.
- Add the coriander and cook for about 1 to 2 minutes.
- Add 100 ml water and cover with a lid until it is fully cooked for about 5 to 7 minutes, or till the chicken starts leaving the bone slightly.
Garnish and Serve!
Serve Chicken Chettinad hot and garnish with a few sprigs of fresh coriander & dried red chili.
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Ingredients
- Serves 4 people
-
For the paste:
100 g onions, roughly-diced
50 g ginger, roughly-diced
50 g garlic, peeled
25 g fennel seeds
20 g cumin seeds
25 g black peppercorns
10 g dried red chilies (stalk removed)
100 g freshly-grated coconut
-
For Chicken Chettinad:
500 g chicken, bone-in chicken cut into 1.5-inch pieces
75 ml coconut oil
150 g onions, finely-diced
100 g tomatoes, finely-diced
25 g coriander leaves, finely-chopped
5 g cinnamon sticks
2 g cloves
2 g cardamoms
5 g cumin seeds
2 g curry leaves
5 g turmeric powder
3 to 5 g salt to taste
-
For garnish:
few sprigs of fresh coriander
1 dried red chili
Nutrition
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