Chicken Chettinad

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Chicken Chettinad is known world wide for the spicy Chettinad masala taste blended well with the tender chicken. Black pepper corns are the main ingredient for the spicy and hot taste required in this dish.

Ingredients (Serves 6 – 8) :

1. Chicken – 1.5 kg, cleaned and cut into medium pieces

2. Ginger – garlic paste – 1.5 tbsp

    Yoghurt – 3 tbsp

    Turmeric powder – 1/2 tsp

    Chilly powder – 1/2 tsp

    Salt – To taste

Marinate the chicken pieces with the remaining ingredients numbered 2 for at least 2 hrs or overnight in a refrigerator. Take it out of the refrigerator 30 mts before cooking.

Other ingredients :

3. Oil – 2.5 – 3 tbsp (Coconut oil or vegetable oil)

4. Whole spices, slightly crushed in a mortar and pestle – Cardamom – 2, cloves – 4, bay leaf –1, star anise – 1, cinnamon stick – 1 inch stick

5. Onion – 2 medium-large, finely chopped

    Green chilly – 1, slit

    Curry leaves – 1 sprig

6. Turmeric powder – 1/4 tsp

7. Tomato – 1 small, chopped

8.  Masala powder – About 2.5 tbsp (Recipe below)

9.  Salt – To taste

10. Cilantro – 2 – 3 tbsp chopped, to garnish

To roast and grind – Masala Powder Recipe

10. Coriander seeds – 1.5 tbsp

     Whole dried red chilies (vattal mulaku) – 6 – 7 (This is a spicy curry, add chilies according to your spice tolerance)

11. Poppy seeds (khus khus) – 2 tsp (I used black poppy seeds)

     Fennel seeds – 1/4 tsp

     Cumin seeds – 1/2 tsp

     Cardamom – 4

     Cloves – 10

     Cinnamon stick – 1/2 inch stick

     Whole pepper corns – 1/4 tsp

     Dried coconut powder – 1 tbsp (optional, I didn’t use)

Heat a pan at medium-low or  medium heat. Add coriander seeds and dried red chilies. Stir continuously for about 3 minutes until raw smell of coriander seeds are gone and dried red chilies turn crisp. Switch off. Now add all the remaining  ingredients numbered 11. Stir for a minute. Set aside to cool. Grind to a fine powder.

Method :

Heat 2 tbsp oil in a heavy-bottomed pan at medium heat. Add the slightly crushed whole garam masala numbered 4. Stir for a few seconds until fragrant. Next add finely chopped onion, slit green chilly, few curry leaves and little salt. Saute at medium-high heat until onion turns golden-brown. Bring down the heat to medium. Add turmeric powder and mix well. Next add the tomato pieces. Cook for 2 minutes and then add the marinated chicken pieces and the freshly ground masala powder. Mix everything well and cook for 5 – 7 minutes stirring in between. Then add 1 cup hot water. Cover and cook at medium heat for about 25 minutes or until chicken is done, gravy is thick and oil floats on top. (You can add 1/2 cup thick coconut milk for an extra taste). Switch off.  Keep covered until ready to serve. Garnish with chopped cilantro. Serve with rice/ chapathis/ porotta etc. It tastes super-yummy

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