Sunday, 1 September 2013

Chicken Chettinad

Chicken Chettinad hails from the Chettinad region of Tamil Nadu, India. The use of fresh ground spices / masala makes Chettinad cuisine one of the most aromatic and spicy cuisine.

Preparation time: 3 minutes
Cooking time: 40 minutes
Adapted from: Indian Cooking, Paperback
Serves: 2

  • Chicken: Boneless, medium size pieces, 12 pieces
  • 2 Onions - medium size, sliced
  • 2 Dry Red Chilies
  • Jeera powder / cumin powder - 1 tsp. (on a flat pan or tawa roast jeera till it is aromatic, take off the pan and grind)
  • Coriander powder - 1 tsp.
  • Turmeric powder / haldi powder - 1 tsp.
  • Red chili powder - 1 tsp.
  • Fennel / saunf powder - 1 tsp.
  • Black pepper - 1 tsp. (freshly grounded)
  • Curry leaves - 2 swigs
  • Garam Masala - a pinch
  • Salt to taste
  • Ginger garlic paste - 1/2 tsp.
  • Water
How to prepare Chicken Chettinad:
  • Take the boneless pieces of chicken and make slits on the pieces so that the spices can go inside.
  • In a deep pan, add oil. When the oil is hot, add onions, curry leaves, and dry chilies. Saute till the onions have become golden brown. 
  • In a bowl, mix the spices except salt and garam masala.
  • When the onions have turned golden brown, add the ginger garlic paste and saute till the rawness of the ginger and garlic has gone.
  • Now add the spices and saute for 30 - 45 seconds. Add the chicken pieces and mix well. 
  • Add water, cover the pan and allow the chicken to cook. This will take about 15 - 20 minutes.
  • Take of the lid and you will notice that the gravy is starting to thicken. You can keep the gravy or dry it completely.
Enjoy this delicious recipe with rice / malabar paratha / roti!