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Bored of eating regular chicken? Try making Chicken Chettinad

Try out this delicious recipe for Chicken Chettinad by the restaurant named Chattynadu and delight your taste buds.

Bored of eating regular chicken? Try making Chicken Chettinad

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.

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.

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