New Delhi: Chicken Chettinad is a South Indian flavourful dish prepared using spices, chicken and herbs. While chicken is loved by every non-vegetarian food, they will simply jump in if there’s an addition of modern flavour to it. Thus, here is the recipe for this lip-smacking recipe by the restaurant named Chattynadu to delight your taste buds.


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Recipe for Chicken Chettinad


Ingredients


500 grams chicken


1 teaspoon turmeric powder


1 teaspoon lime juice


3 medium onions


1 inch ginger


6 cloves garlic


2 sprig curry leaves


2 medium tomatoes


2 tablespoon oil


For Chettinad Spice Mix


1.1/2 tablespoon coriander seeds


4 dry red chilies


4 cardamom


1 teaspoon whole black pepper


1 teaspoon cumin seeds


2 teaspoon fennel seeds


1 star anise


1 inch cinnamon


4 cloves


1/4 cup grated coconut


tamarind 1/4 the size of a lime and soaked in water


For garnishing


2 sprigs coriander leaves (cilantro)


Instructions


  • Keep the whole spices ready.
  • Ingredients like cinnamon, cardamom and cloves, can significantly alter the flavour balance of the dish.
  • Take special care not to add more that the stipulated quantities in this recipe.

Preparations


  • Wash the chicken pieces, and cut to small/medium sized pieces.
  • Thinly slice the onions. Finely chop tomatoes, ginger, and garlic.
  • Add turmeric, salt, lime juice to the chicken and mix well. Keep aside to marinate for 15 minutes.
  • Dry roast the spices in a pan, without the red chillies, on medium flame. Once they start to turn brown, add chillies, and fry for 30 seconds while stirring frequently. The spices should turn golden brown.
  • Now add the grated coconut, stir well and fry till the mixture is evenly golden brown. Keep the pan aside to cool.
  • In a pressure cooker, heat some oil and fry onions till they turn tender. Add ginger, garlic and curry leaves. Fry for a couple of minutes.
  • Add the marinated chicken pieces and mix well.
  • Add chopped tomatoes, stir well, close the lid, and cook on a high flame on pressure cooker mode. Cook until you get the first whistle. Switch off and set aside to cool.
  • Transfer the fried spices (it shouldn't be hot) to a mixer jar. Blitz the fried spices in a mixer to fine powder (do not add water).
  • Once you have an evenly ground mixture, add 1/4 cup water and blend well. Add the tamarind water and little more water (up to 1/4 cup) and blend until you get a smooth, paste-like consistency.
  • Now open the pressure cooker (Don't force open. Wait until the pressure is fully released), and transfer the contents to a pan.
  • Add the ground spice paste and mix well. Simmer on a low flame for 10-15 minutes. Add more water if required and reduce a little.
  • Check for salt. Finely chop cilantro (coriander leaves) and garnish.
  • Serve hot with rice.