You are here

Chicken Chettinad

englishtamil's picture
Chicken Chettinad (one of the few ways to get the "authentic" flavour)
Ingredients
  Whole chicken 1 1⁄2 Kilogram, skinned, chopped (with the bones)
  Chicken fat 3 Ounce, divided (For the onion paste, For the chicken chettinad)
  Onion 1 Large, chopped into cubes (For the onion paste)
  Turmeric powder 2 Teaspoon, divided (For marinating, For the chicken chettinad)
  Regular salt 1 Teaspoon (For the chicken chettinad)
  Lime juice 1 Teaspoon (For marinating)
  Olive oil 2 Tablespoon, divided (For the onion paste, For the chicken chettinad)
  Chili powder 1 Teaspoon (For the onion paste)
  Coriander powder 1 Teaspoon (For the onion paste)
  Chicken masala powder 1 1⁄2 Teaspoon (Everest chicken masala powder, For the onion paste)
  Black cardamom 2 (For the chicken chettinad)
  Cardamom 2 (regular cardamom, For the chicken chettinad)
  Star anise 3 (For the chicken chettinad)
  Clove 7 (For the chicken chettinad)
  Cinnamon sticks 5 (For the chicken chettinad)
  Cumin 1 Teaspoon (For the chicken chettinad)
  Fresh fennel 1 Teaspoon (For the chicken chettinad)
  Green chilies 4 Small, chopped finely (For the chicken chettinad)
  Ginger paste 1 Teaspoon (For the chicken chettinad)
  Garlic paste 1 Teaspoon (For the chicken chettinad)
  Nutmeg powder 1 Teaspoon (For the chicken chettinad)
  Tomato 1 Large, chopped finely (or 2 tablespoon of tomato paste, For the chicken chettinad)
  Water 1⁄2 Cup (8 tbs) (For the chicken chettinad)
  Mint leaves 4 Small (For the chicken chettinad)
  Bay leaf 3 Small (For the chicken chettinad)
Directions

GETTING READY
1. Marinate the chicken pieces in turmeric powder and lemon juice. Keep it aside for half an hour.

MAKING
2. To prepare the onion masala: In a pan heat olive oil, put three pieces of the chicken fat and fry for 3 minutes until it melts completely.
3. Add in the chopped onions and stir fry for 30 seconds on high heat.
4. Stir in the chili, turmeric, coriander, chicken masala powder and mix well for 3 - 4 minutes on medium heat. Switch off the heat and let the masala cool.
5. After the onion masala has cooled, puree it and set aside.
6. On a chopping board, crush the black cardomom, regular cardomom and star anise into a coarse powder.
7. In another pan, heat olive oil, melt 3 pieces of the chicken fat completely. Add in the cumin, fennel seeds, chopped green chilies, ginger and garlic paste. Stir well.
8. Add in the coarse powder mixture of black cardomom, regular cardomom, star anise, cloves and cinnamon sticks. Stir gently on medium heat for 1 minute.
9. Transfer the marinated chicken pieces into the above pan, stir on medium high heat and cook for 5 minutes. Add in the nutmeg powder and stir for 1 minute and let it rest on medium heat.
10. Add in the tomato and oinion paste, mix well and cook it for about 3 minutes on medium high heat.
11. Add water, stir gently and cook for a few minutes. Add in the mint and bay leaves and let it simmer covered for 20 minutes.

SERVING
12. Garnish the chicken chettinad with chopped cilantro, parsley and curry leaves, and serve it along a bowl of white rice or tandoori roti.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chettinad
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
4

Rate It

Your rating: None
3.85
Average: 3.9 (3 votes)