Chettinad Chicken is a traditional South Indian dish from the Chettinad region of Tamil Nadu. Known for its bold flavors and aromatic spices, this dish is a favorite among spice lovers.
Ingredients
- For the Chettinad Masala:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp poppy seeds
- 6-8 dried red chilies
- 1-inch piece of cinnamon
- 4-5 cloves
- 2 cardamom pods
- 1/2 cup grated coconut
- For the Chicken:
- 1 kg chicken, cut into pieces
- 2 tbsp oil
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Steps
1. Prepare the Chettinad Masala
Begin by roasting the spices. In a dry pan over medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, poppy seeds, dried red chilies, cinnamon, cloves, and cardamom. Roast until fragrant, about 3-4 minutes. Add the grated coconut and continue to roast until the coconut turns golden brown. Allow the mixture to cool, then grind to a fine powder. Set aside.
2. Cook the Chicken
Heat oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Next, add the chopped tomatoes and cook until they turn mushy and oil starts to separate from the mixture.
3. Spice it Up
Add turmeric powder, red chili powder, and the freshly prepared Chettinad masala to the pan. Mix well and cook for a couple of minutes. Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for about 5-7 minutes until the chicken starts to brown.
4. Simmer to Perfection
Add 1 cup of water to the pan, season with salt, and bring the mixture to a boil. Reduce the heat, cover the pan, and let it simmer for 20-25 minutes until the chicken is cooked through and tender. Stir occasionally to ensure it doesn’t stick to the bottom of the pan.
5. Final Touch
Once the chicken is cooked, add garam masala and stir well. Let it simmer for another 5 minutes to allow the flavors to meld together. Garnish with fresh coriander leaves before serving.
Tips for Variation
- Vegetarian Version: Replace chicken with paneer or mixed vegetables like potatoes, peas, and carrots for a vegetarian Chettinad curry.
- Spice Level: Adjust the number of dried red chilies to control the heat level according to your preference.
- Coconut Milk: For a creamier texture, add 1/2 cup of coconut milk during the simmering process.
- Lemon Juice: Squeeze some fresh lemon juice over the dish before serving for an added tang.
- Herbs: Garnish with fresh mint leaves along with coriander for a refreshing twist.
Macros
- Calories: 320 kcal
- Protein: 28 g
- Carbohydrates: 10 g
- Fat: 18 g
- Fiber: 4 g
Frequently Asked Questions
- Can I prepare Chettinad Chicken in advance?
- Yes, you can prepare the chicken and the gravy separately in advance. Store them in the refrigerator and combine them when ready to serve. This can save time on busy days.
- What is the best side dish for Chettinad Chicken?
- Chettinad Chicken pairs wonderfully with steamed rice, biryani, or Indian bread like naan and roti. A side of cucumber raita can also balance the spiciness of the dish.
- Can I freeze Chettinad Chicken?
- Yes, Chettinad Chicken freezes well. Store it in an airtight container in the freezer for up to a month. Thaw and reheat thoroughly before serving.
- How do I make the dish less spicy?
- To make the dish less spicy, reduce the number of dried red chilies and black peppercorns in the Chettinad spice mix. You can also add more yogurt to the marinade to temper the heat.
Authentic Chettinad Chicken: A Spicy Delight
Ingredients
For the Chettinad Masala:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp poppy seeds
- 6-8 dried red chilies
- 1- inch piece of cinnamon
- 4-5 cloves
- 2 cardamom pods
- ½ cup grated coconut
For the Chicken:
- 1 kg chicken cut into pieces
- 2 tbsp oil
- 2 large onions finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- To make Chettinad Chicken, first prepare the masala by roasting coriander seeds, cumin seeds, fennel seeds, black peppercorns, poppy seeds, dried red chilies, cinnamon, cloves, and cardamom until fragrant, then add grated coconut and roast until golden brown. Grind the mixture to a fine powder.
- In a large pan, heat oil and sauté finely chopped onions until golden brown. Add ginger-garlic paste and cook for a minute. Add chopped tomatoes and cook until mushy and oil separates. Stir in turmeric powder, red chili powder, and the Chettinad masala. Add chicken pieces, coat them with the spice mixture, and cook until browned.
- Add 1 cup of water, season with salt, and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the chicken is tender. Add garam masala and simmer for another 5 minutes. Garnish with fresh coriander leaves and serve.