Chettinad Chicken Recipes | | Resturant in Delhi

Chettinad Chicken Recipes | | Resturant in Delhi

Chetinad Chicken

Chettinad is a town in the state of Tamil Nadu which is famous for its cuisine, in fact the Chettinades (resident of this town) are also great cooks. I’d my first experience of Chettinad cuisine a few years back, and I love the spicy nature of the dishes. Today I bring to you one such spicy Chettinad recipe made with chicken and is called Chettinad Chicken. Some of the key ingredients which make it spicy are dried chilies and red chili powder nicely soaking the taste of coconut and curry leaves. Chettinad Chicken goes best with some naan or missi roti and can be served as lunch or dinner. Enjoy the real taste of Chettinad with this recipe of Chettinad Chicken.

Chettinad Chicken Recipe

(Serves 4)

All you need is:

Chicken – 1 full (approx 1 kg)

Vinegar – 1 tbsp

Oil

Coriander seeds – 3 tbsp

Cumin seeds – 1 tsp

Fennel seeds – 1 1/2 tsp

Poppy seeds – 2 tsp

Cloves – 4/5

Cinnamon – 1 inch piece

Cardamom – 4/5

Black peppercorns – 1 tsp

Dry red chilies – 12 to 14

Onion – 1 and 1/2 cup (chopped)

Fresh coconut – 1/2 (grated)

Ginger garlic paste – 1 tbsp

Green chili – 5 to 6 (slit into half)

Turmeric powder – 1/2 tsp

Red chili powder – 2 tsp

Salt to taste

Tomatoes – 1 and 1/2 cup (chopped)

Lemon juice – 2 1/2 tbsp

Fresh coriander – 3 tbsp

Curry leaves – 18/20

Procedure:

Mix chicken with vinegar and 1 tsp salt and keep for 30 minutes.

Heat 2 tbsp oil in a pan and add 10 to 12 curry leaves, whole spices and 8 to 10 dry red chilies.

Fry till slightly browned.

Add 1 to 2 cup of chopped onion, ginger garlic paste and coconut, fry for 4 to 5 min.

Cool and grind the fried mixture.

Add 3 tbsp oil in a pan.

Add remaining curry leaves and onion.

Fry till onion is golden brown.

Add dry masala and grounded mixture.

Add 2 cup of water and cook for a min before adding tomatoes and chicken and cook till chicken is done.

Mix lemon juice and fresh coriander.

Serve hot with Naan.