Chettinad Chicken
Chettinad Chicken is a spicy South Indian dish made by marinating chicken and cooking it with a blend of roasted spices and coconut.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into pieces) | 1 | Kg |
| Onion (finely chopped) | 3 | Count |
| Tomato (finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 6 | Clove |
| Coconut (grated) | 100 | Grams |
| Curry Leaves (fresh) | 1 | Bunch |
| Red Chili (dried) | 5 | Count |
| Coriander Seeds (whole) | 2 | Tbsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Fennel Seeds (whole) | 1 | Tsp |
| Black Peppercorns (whole) | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Oil (vegetable or coconut oil) | 3 | Tbsp |
| Water | 250 | Ml |
Instructions
- Dry roast red chili, coriander seeds, cumin seeds, fennel seeds, and black peppercorns until aromatic. Allow to cool and grind into a fine powder.
- In a large bowl, marinate the chicken with the ground spice powder, turmeric powder, and salt. Set aside for 30 minutes.
- Heat oil in a pan. Add curry leaves, chopped onions, ginger, and garlic. Sauté until onions are golden brown.
- Add chopped tomatoes and cook until they are soft and oil separates.
- Add the marinated chicken to the pan and cook on medium heat until the chicken is browned.
- Add grated coconut and water to the pan. Cover and cook until the chicken is tender and the gravy thickens.
- Adjust salt to taste and serve hot with rice or roti.
Prep
- Marinate chicken for at least 30 minutes before cooking.
Kitchen equipment
Spice GrinderHeavy-bottomed Pan