Wednesday, April 7, 2010

Chicken Chettinad

It was a Saturday. We were planning to try out a different chicken curry. We had the requirements as a spicy thick gravy chicken curry. After a long search, came up with the recipe of Chettinad chicken. We found multiple recipes under this title. I just chose one which I felt like is good. So I am not very sure, if this is the same as the authentic Chettinad cuisine. But this came out really grand. Usually 8 – 10 piece chicken curry, serves both of us for two meals. But this was finished on that day itself.



Chicken                                   --    ½ kg
Finely Chopped Onions         --    1 big
Green chillies                          --    2 -3
Tomato                                   --    1 medium sized
Red Chillies                            --    7 - 8
Coriander seeds                    --    1 tsp
Whole Pepper                         --    1 tsp
Cardamom                             --   2 or 3
Cinnamon                              --   1 inch stick
Cloves                                     --   2 or 3
Cumin Seeds                          --   1 tsp
Fennel Seeds                          --   1 tsp
Star Anise                               --   a small piece
Black Cardamom                  --   1
Mace                                       --   a small piece
Cashew nuts/Poppy Seeds   --   3 / 1 tsp
Shredded Coconut                 --   ¼ cup
Curry Leaves                         --   few
Coriander Leaves                  --   a small bunch
Oil                                           --    2 tbsp
Salt                                          --    to taste

Preparation of Chettinad Chicken:
    Add oil into a pan and fry the red chillies, coriander seeds, whole pepper, cardamom, cinnamon, cloves, cumin seeds, fennel seeds, star anise, black cardamom, mace, cashew nuts/poppy seeds and shredded coconut until the coconut turns golden brown. Let it cool and grind the masala into fine powder.
    Add oil into the pan and fry onions, green chillies and curry leaves until the onions become translucent. Add the tomatoes and let it cook well.
    Once the tomatoes are well cooked and smashed, add the ground masala and chicken. Stir in the chicken into the masala, cover with a lid and let it cook on a low flame.
    Water comes out of chicken and this should be enough to let the chicken cook. But check frequently and add more water if required. Take care not to burn the dish. Once the chicken is well cooked, garnish with chopped coriander leaves and switch off the flame.


      1. Its just superb!! I love chettinad chicken..Great recipe!!

      2. Hey Nitha, I tried this yesterday. I completely understand why you two gobbled it up that very day itself...its DELICIOUS! I followed the recipe to the T, but felt that it was not spicy; actually a bit sweetish...mabbe a problem with the whole red chillies that i used. So I had to add some chilly and pepper powder to suit our tastes.
        Thanx, this one is a sure keeper!