Chettinad cuisine originated from the Chettinad region of Tamil Nadu. In Chettinad cuisine, a plethora of spices are used and the Chettinad dishes are known to be spicy as they are prepared by using freshly ground masala. Most of the dishes of Chettinad Cuisine are made using salted vegetables, meat et al. One of the famous dishes of Chettinad cuisine is Chicken Chettinad. Chicken Chettinad is a traditional, chicken based curry. It is hot, spicy and very flavorful. It is one of South India’s, especially Kerala’s famous dish. This semi-dry dish is spicy and tangy to taste, has a versatile mix of spices and can be enjoyed with some Naan, Roti or Rice.
Along with Chicken Chettinad, some of the Chettinad dishes that I have tried include Chettinad Fish Fry and Chettinad Pepper Chicken Masala. Being fond of spicy food, Chettinad cuisine pleases me whenever I eat it. Plus, for the weekend, if Chicken Chettinad is made then my family does not ask for anything else, oh, yes! All you chicken fans, if you are yet to try Chicken Chettinad, then do not delay. Make this spicy dish this weekend and devour it with flatbread or rice. Do remember if you like it, okay! Here’s its recipe:
- Chicken - 1 and 1/2 kg
- Salt to taste
- Vinegar - 3 tsp
- Oil - 2 tbsp and 3 tbsp
- Curry leaves - 4-5 sprigs
- Coriander seeds - 3 tsp
- Cumin seeds - 1 tsp
- Fennel seeds - 2 tsp
- Poppy seeds - 2 tsp
- Cloves - 3-4
- Cinnamon - 1 inch piece
- Cardamom - 3-4
- Black peppercorns - 1 tsp
- Dry red chilies - 12-15
- Onion - 1 and 1/2 cup chopped
- Fresh coconut - 1 cup grated
- Ginger garlic paste - 1 tbsp
- Green chili - 3-4 slit into half
- Turmeric powder - 1/2 tsp
- Red chili powder - 2 tsp Can alter according to your taste
- Tomatoes - 1 and 1/2 cup chopped
- Lemon juice - 2 tbsp
- Fresh coriander - 3 tbsp
- Mix chicken with 1 tsp salt and vinegar and keep aside for 1/2 an hour.
- In a pan, heat 2 tbsp oil.
- When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns and 8 - 10 dry red chilies.
- Fry till slightly browned and a nice aroma starts coming.
- Add 1/2 cup of chopped onion and grated coconut and fry for 3-4 minutes.
- Add ginger garlic paste and fry for another 3-4 minutes.
- Cool and grind the mixture in a grinder.
- Add 3 tbsp oil in a pan.
- Add 2-3 sprigs of curry leaves and remaining onion.
- Fry till onion is golden brown.
- Add green chili, turmeric powder, red chili powder and salt.
- Add the roasted and grounded mixture.
- Add a cup of water and cook for a minute.
- Add tomatoes, chicken and another cup of water and cover and cook till chicken is done.
- Add lime juice and fresh coriander and cook for a minute.
- Serve hot with Naan.