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
- 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.
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!