Chicken Chettinad is a classic Indian dish from the cuisine of the Chettinad region of Tamil Nadu made with fresh ground masalas. It is a cuisine of a community called Nattukotai Chettiars.
For more info on Chettinad Cuisine visit Wikipedia
Recipe
Region/ cuisine: Chettinad (Tamil Nadu)
Ingredients: -
For Marination:-
½ kg Chicken
½ tsp. Turmeric Powder
1 tbsp. Lemon juice
Salt as required
For Seasoning:-
2 tbsp. Sesame Oil
15 nos. Shallots (sliced)
Salt as required
3 sprigs curry leaves
For Chettinad Masala:-
1 tbsp. sesame oil
¼ cup fresh Coconut grated
2 nos. Bay leaves
3 tbsp. Coriander Seeds
6 nos.Red Chilli Bedgi
1 tbsp. Black Pepper
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds
1 Green Cardamom
1 Black Cardamom
2 Black Stone Flowers
1 Star Anise
8 Cloves
1 blade of Mace
1-inch piece Cinnamon
6-8 cloves of garlic
1 inch Ginger
1 tsp. Tamarind paste
Pinch of fenugreek seeds
Water as required
Corriander for garnishing
Method:-
The marination:-
- Mix the curry cut chicken with lemon juice, turmeric powder, and salt. Keep aside for 30 minutes.
The Chettinad Masala:-
1. In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom, and black cardamom. Saute while keeping the flame on moderate.
2. Now add bay leaves, stone flower, garlic, dry red chilies and toast these spices till deep brown in color.
3. Transfer the roasted spices onto a plate and let it cool down to room temperature.
4. In the same pan, roast grated coconut on the moderate flame until brown in color and transfer onto a plate and let it cool down to room temperature.
5. Once the roasted spices and coconut have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind paste, and water. Grind everything to a fine paste.
The Seasoning:-
1. Heat oil in a pan and add shallots (onions), curry leaves and saute on medium flame until shallots are golden brown.
2. Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes.
3. Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.
4. Lower the flame, cover with a lid and let it cook for 15-10 minutes.
5. Garnish with coriander leaves and serve hot.
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