Chicken Chettinad recipe
Chicken Chettinad is a classic south Indian Chicken recipe made with Coconut, Stone flower, Tamarind water and a selection of popular Indian ingredients.
Servings: 3 people
Calories: 619kcal
Cost: 175 INR
Ingredients
- 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)
Instructions
Precook
- 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
Finale
- 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
Video
Notes
*Our Chicken Chettinad recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.
Nutrition
Serving: 210g | Calories: 619kcal | Carbohydrates: 27g | Protein: 53.3g | Fat: 34.7g | Saturated Fat: 16g | Cholesterol: 128mg | Sodium: 2458mg | Potassium: 843mg | Fiber: 7.3g | Sugar: 8.1g | Calcium: 110mg | Iron: 7.7mg