Chicken Chettinad is a classic south Indian Chicken recipe made with Coconut, Stone flower, Tamarind water and a selection of popular Indian ingredients. Originating from Chettinad region of Tamilnadu, India, the spicy gravy is the highlight of the recipe made from a lot of indigenous spices with curry leaves & shallots adding flavors. Extremely popular down south, it has crept up its way across the country as a popular Indian Chicken recipe. The written recipe card is given below, however you can watch the video recipe here.
The state of Tamil Nadu boasts of a brilliant variety of delicacies in several of its districts. Popular across the country, Tamil delicacies range from simple Upmas and Vadas to delicious Dosa, Uttapam and Idlis along with some spicy curries. Chettinad preparations are a bit of a novelty in across India but in Tamilnadu, it is a matter of pride. Chettinad food belongs to the Chettiars, who were historically merchants and finance people with businesses spread from the Middle East to Southeast Asia. A specialty from the Chettinad cuisine of Tamil Nadu is Chettinad Chicken. It comprises a host of delectable spices making it one of the spiciest dishes of India.
Table of Contents
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- 500 gram Chicken (curry cut pieces)
- 15 Shallots (Chote pyaz)
- 8 cloves Garlic (Lehsun)
- 1 inch Ginger (Adrak)
- 1 handful Curry leaves (Curry patta)
- ½ Lemon (Nimbu)
- 3 tablespoon Coriander seeds (Sabut Dhania)
- 1 teaspoon Cumin seeds (Jeera)
- 8 cloves (Long)
- 3 Green Cardamoms (Choti Elaichi)
- 1 large stick Cinnamon (Dalchini)
- 1 teaspoon Fennel seeds (Saunf)
- 2 Bay leaves (Tez patta)
- 1 Black Cardamom (Moti Elaichi)
- 1 Star Anise (Star Masala)
- 1 Mace (Javitri)
- 1 Tablespoon Stone flower (Dagar ke phool)
- 1 tablespoon Black Peppercorns (Kali Mirch)
- 6 Bedgi Chilies (Bedgi Mirch)
- ½ teaspoon Turmeric powder (Haldi powder)
- ½ cup grated Coconut (kisa hua Nariyal)
- ½ cup Coconut milk (Nariyal ka doodh)
- ¼ cup Tamarind soaked Water (Imli ka paani)
- Sesame oil (Til ka tel)
- Water (Paani)
- Salt as per taste (Namak)
- Chop the Shallots, chop Ginger & keep them aside for later. Soak the Tamarind, hot lukewarm water for ½ hour
- Place the Chicken pieces on a large plate, squeeze half a lemon over the Chicken pieces, add ½ teaspoon Turmeric powder, salt as per taste & marinate Chicken with all the ingredients. Once done, allow it to set for ½ hour
- Place a frying pan & turn on the gas, add 1 teaspoon oil, 3 tablespoon Coriander, 1 teaspoon Fennel seeds, 8 Cloves, 3 Green Cardamoms, 1 large bark of Cinnamon, 1 teaspoon Cumin seeds, 2 Bay leaves & sauté a little
- Add 1 black Cardamom, 1 Star Anise, 1 Mace, 1 tablespoon Stone flower & mix them together
- Add 1 tablespoon Black peppercorns, 6 Bedgi Chilies, 6 cloves of Garlic, chopped Ginger & mix them together over low flame. Once done, turn off the gas and let the spices cool down
- Place a fresh frying pan & turn on the gas. Add the grated Coconut & roast till it turns light brown. Once done, turn off the gas and let the grated Coconut cool down
- Take a grinder jar, add the roasted spices, the roasted grated Coconut, ½ cup Coconut Milk, ½ cup Tamarind water & grind down to a paste
- Place a kadai (wok) & turn on the gas. Add oil & let it heat up; once the oil turns hot, add the chopped Shallots & give it a stir. Then add the curry leaves & stir gain.
- After 2 minutes, add the marinated Chicken & coat the Chicken pieces with the other ingredients. Cover with a lid & cook for 5 minutes
- After 5 minutes, flip the Chicken pieces to cook evenly. Add the Spice paste we had prepared earlier & coat the Chicken with it. Add salt as per taste & mix well. Cover with a lid & cook for 15 minutes
- After 15 minutes, Chettinad chicken should be ready
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