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.

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