Chettinad Chicken Recipe
Discover the essence of South Indian cuisine with our authentic Chettinad Chicken recipe. Known for its bold and complex flavors, this dish brings together a blend of aromatic spices that truly sets it apart. Originating from the Chettinad region in Tamil Nadu, India, this dish features tender pieces of chicken cooked in a rich, spicy, and fragrant gravy. Perfect for a weekend dinner or special occasion, this traditional recipe will transport your taste buds straight to the heart of South India.
Equipment
- Heavy-bottomed pan
- Blender or spice grinder
- Wooden spoon
- knife
Ingredients
- 500g chicken, cut into pieces
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 cup grated coconut
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 5-6 black peppercorns
- 3 cloves
- 1 inch cinnamon stick
- 2 cardamom pods
- 1 teaspoon tamarind extract (optional)
- Salt to taste
- Fresh coriander for garnish
Instructions
- Dry Roast the Spices: In a pan, dry roast cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, and cardamom until fragrant. Let it cool and grind into a fine powder.
- Prepare the Coconut Paste: In the same pan, dry roast grated coconut until golden. Allow it to cool and blend into a fine paste with a little water.
- Cook the Chicken: Heat oil in a heavy-bottomed pan. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.
- Add the Tomatoes: Add chopped tomatoes and cook until they soften. Add the turmeric powder, red chili powder, and coriander powder. Cook until the oil separates.
- Combine Chicken and Spices: Add the chicken pieces to the pan and coat them well with the spice mixture. Cook on medium heat for 5 minutes.
- Add Water and Cook: Add the ground spice powder and coconut paste to the chicken. Mix well and add enough water to create a thick gravy. Cover and let it cook on low heat for 30-35 minutes until the chicken is tender.
- Finish and Serve: If using tamarind extract, stir it in at this point. Adjust salt and garnish with fresh coriander leaves. Serve hot with rice or roti.
Notes
- For a richer gravy, add a tablespoon of thick coconut milk at the end.
- Adjust the spice levels by increasing or reducing the quantity of red chili powder and peppercorns.
