Chicken Chettinad

Tender Chicken in freshly ground spice

Prep Time 16 min
Cook Time 11 min
Serving Size 4
Recipe Type Microwave Oven

This iconic preparation originated in the kitchen of the Chettiar community, a wealthy community of traders and financiers who were traditionally vegetarians. They used fresh spices lavishly – the warmth of black peppercorns, the fragrance of curry leaves, and the earthiness of fennel seeds. They also prefer using sun-dried vegetables and meat to help maintain nutritional value. The rich flavour of Chicken Chettinad is a mastery of spice blending, blending tradition with innovation. Enjoy the hot flavours with a hint of coconut and tender chicken as you recreate the heart of South India in your home. Pair it with rice, dosa, or appam – or roti or naan for a North-South meeting point.

Ingredients

500 gm Chicken
2 tbsp Oil
1 Onion, chopped
2 Sprigs Curry Leaves
1 Tomato, chopped
1 Tej Patta (Bay Leaf)
1 tbsp Poppy Seeds (Khus Khus)
¼ Cup Grated Coconut
1 tsp Coriander Seeds (Dhaniya)
½ tbsp Fennel Seeds (Saunf)
¾ tsp Cumin Seeds (Jeera)
½ tsp Pepper Corn (Kali Mirchi)
4-5 Red Chilies
3 Green Cardamom (Elaichi)
4 Cloves (Laung)
1 Cinnamon Stick (Dalchini)

Method

Marinate the chicken with ginger garlic paste and garam masala powder and keep aside. Heat oil in a microwave-safe container at 100% power for 30 seconds. Add chopped onion, tomato, and green chilli and cook for 2 minutes.
Add the curry leaves and cook it for another 30 seconds. Add the whole spices and the chicken to the onion tomato paste and cook it for 8 minutes. Stir and add grated coconut and mix well. Cook it again at 100% power for 6-8 minutes.
Garnish the chicken with chopped coriander and ginger slits. Serve hot.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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