Chicken Chettinad
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.
"Tender Chicken in freshly ground spice"
"Tender Chicken in freshly ground spice"
Prep Time
16 mins
Cook Time
11 mins
Serving Size
4
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.
