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Sunday, 5 April 2015

Chicken Chettinad (Chettinad Cuisine From Tamilnadu)


         Chicken Chettinad is a traditional cuisine from the regions of Chettinad in Tamilnadu and is a must try for all chicken lovers. They are very popular worldwide for its hot and spicy non-vegetarian dishes. Do not compromise with the amount of chilies. The more spicy it is, better the taste.

          It can be prepared dry or with gravy according to individual preference. Either way it simply tastes delicious. This delicious side dish is equally enjoyed with Biryani, chapatti, dosa, appam or just plain steamed rice. 





  • 1 kg. chicken, curry cut
  • 2 onions, chopped
  • 2 sprigs curry leaves
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes, chopped
  • 1 tsp. poppy seeds
  • 1 tbsp. fresh coconut, grated
  • 1 tsp. fennel seeds
  • 1/2 tsp. cumin seeds
  • 1 tbsp. coriander seeds
  • 5-6 whole dry red chilies
  • 1" cinnamon stick
  • 3-4 green cardamoms
  • 5-6 cloves
  • 1 star anise
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • salt to taste
  • 4 tbsp. oil
  • 1 tbsp. coriander leaves to garnish





          Heat 1 tsp. oil and saute the poppy seeds, coconut, fennel seeds, coriander seeds, cumin seeds, red chilies, cardamoms, cinnamon, cloves and star anise lightly for a few seconds or till you get a nice aroma. Cool and then grind to a paste by adding little water. keep aside.

          Heat the remaining oil and fry the onions and curry leaves till light brown. Add the ginger-garlic paste and the ground paste. Saute well till the oil separates from the sides of the pan.

          Add the tomatoes, red chili powder and turmeric powder and continue to saute till everything is well blended.

          Add the chicken and salt and fry till well coated with all the spices. Add 1 cup water. Cover and cook on a low flame till the gravy is reduced and the chicken turns soft. Serve, garnished with coriander leaves.












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