Chicken Chettinad

A popular South Indian, Chicken Chettinad recipe, cooked in flavorful and freshly ground spices.
I always enjoy the unique and very palatable flavor of coconut and curry leaves in South Indian curries. So, I decided to try the very popular South Indian chicken curry called “Chicken Chettinad”. The freshly ground spices make it extremely flavorful. The blend of cashews and coconut also makes it rich and creamy. Chicken Chettinad is best served with a side of rice. Do try and leave your comments below on how you liked the recipe. Hope you enjoy šŸ™‚

Other popular Indian Chicken recipes; Butter Chicken, Tandoori Chicken,Ā Lemon Chicken, Mughlai Chicken, Andhra Style Fried Chicken and more.

Course: Lunch/ Dinner
Prep Time:Ā 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3
Difficulty: Medium- Hard

Ingredients:
1/2 kg chicken, cut into 1-inch cubes
2 tbsp oil
1 bay leaf
1 large onion, finely chopped
2 medium tomatoes, pureed
1-2 sprigs of curry leaves
For Marination
1/4 tspĀ turmeric powder (haldi)
1/2 ts.pred chilli powder (lal mirch)
1 tbsp ginger- garlic paste OR 4 garlic cloves and 1-inch ginger, crushed
1 tsp lemon juice
1 tbsp yogurt
Salt as needed
For Dry Masala (Roast and Grind)
1 tbsp poppy seeds or 6-8 cashews
1/4 cup coconut, grated
2 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin
1/2 tsp pepper corn
3-5 dried red chillies ( OR 1 tsp red chilli powder)
2 green cardamoms
3 cloves
1-inch cinnamon stick

Method:
1. Add all marination ingredients to the chicken. Mix well and set aside.
2. Dry roast all the dry masala ingredients lightly and set aside to cool.
3. When cool, grind the spices from above step finely. Add water to make a smooth paste and set aside.
4. Heat oil in a pan, add bay leaf and onions. Fry till translucent andĀ golden.
5. Add marinated chicken and fry for 4-5 minutes.
6. Add pureed tomatoes and cook till the oil begins to separate.
7. Add the groundĀ paste and mix well.
8. Fry curry leaves in oil in a separateĀ pan and add.
(You can also add them to oil in step 4 before onions)
9. Add 1/2- 1 cup water. Cover and cook till chicken is completely cooked. In the end, cook without a lid to evaporate water till desired consistency.
10. Garnish with fried curry leaves and ChickenĀ Chettinad is ready to serve.

A detailed method with step by step pictures:
1. Add all marination ingredients to the chicken. Mix well and set aside.Ā 20170610_175414.jpg
2. Dry roast all the dry masala ingredients lightly and set aside to cool.
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3. When cool, grind the spices from above step finely. Add water to make a smooth paste and set aside.
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4. Heat oil in a pan, add bay leaf and onions. Fry till translucent andĀ golden.
5. Add marinated chicken and fry for 4-5 minutes.
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6. Add pureed tomatoes and cook till the oil begins to separate.
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7. Add the groundĀ paste and mix well.
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8. Fry curry leaves in oil in a separateĀ pan and add. (You can also add them to oil first even before onions at step 4)
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9. Add 1/2- 1 cup water. Cover and cook till chicken is completely cooked. In the end, cook without a lid to evaporate water till desired consistency.
10. Garnish with fried curry leaves and ChickenĀ Chettinad is ready to serve. Serve with rice or phulka/ roti.
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