Chettinad chicken is a very popular dish from the Chettinad region, located in the Southern Indian State of Tamil Nadu. Chettinad Cuisine is considered as the spiciest and most flavorful. Which is actually the cuisine of the community called Chettiyars or Nattukotai Chettiars or Nagarathars. They use a variety of spices to get the right flavor. The freshly ground spices along with coconut and curry leaves make this cuisine stand apart.
And this one is totally exquisite. It simply rocks! 😊 Follow each step to get the best result. Adjust the heat by adding more or fewer chilies as per your requirement. Let’s get into the recipe.
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- 500 gms chicken with bone
- 4tablespoons coconut oil ( 2 tbsp for the masala + 2 tbsp while cooking)
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 2 tablespoons finely chopped coriander leaves
- Salt to taste
For Chettinad masala
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 2-3 dry red chilies
- 3 green cardamoms
- 1 cinnamon stick (approx 3 inches)
- 2 cloves
- 1 star anise
- 2 tablespoons grated coconut
- 1 chopped onion, medium size
- 6-7 chopped garlic cloves
- 1-inch chopped ginger
- 1 chopped tomato, medium size
- A pinch of salt
- Chop the onion, garlic, and ginger roughly.
- Heat 2 tablespoons coconut oil in a pan. Add cinnamon stick, green cardamoms, cloves, star anise, fennel seeds, cumin seeds, coriander seeds, dry red chilies, and black pepper. Keep stirring for a minute in moderate heat.
- Add grated coconut. Stir for a few seconds.
- Add chopped onion. Once the onion loses its moisture, add chopped ginger and garlic. Stir for 1-2 minutes more.
- Add chopped tomato. Stir for a couple of minutes more or until the tomatoes soften. It need not be mushy.
- Then remove from flame. Transfer the masalas to another plate to stop the cooking process. Let it cool down completely.
- Now add a pinch of salt to the masala and make a smooth paste by using a blender. The salt will enhance the smoothness.
- Heat remaining oil in the same pan.
- Add bay leaf followed by the smooth masala paste, turmeric powder, Kashmiri red chili powder, and curry leaves. Keep Stirring for 1-2 minutes.
- Now simmer the heat. Cover and cook the masala until oil separates. Check in between. The masala should not stick to the bottom.
- Add chicken pieces. Adjust salt and stir the chicken for 2 minutes on medium heat.
- Add a cup of warm water. Mix it well. Cover and cook the chicken in simmer heat until the chicken is done. Check in between.
- Add freshly chopped coriander leaves and remove from flame.
“Spoons Of Flavor”