Chettinad Chicken | How to make Chettinad Chicken

By sweta biswal  |  9th May 2016  |  
5.0 from 1 review Rate It!
  • Chettinad Chicken, How to make Chettinad Chicken
Chettinad Chickenby sweta biswal
  • Prep Time

    10

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

292

1





About Chettinad Chicken

One of the most loved chicken recipes from Chettinad which falls in Tamil Nadu !!

Chettinad Chicken, a deliciously finger licking recipe to treat your family and friends. This recipe of Chettinad Chicken by sweta biswal will definitely help you in its preparation. The Chettinad Chicken can be prepared within 10 minutes. The time taken for cooking Chettinad Chicken is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chettinad Chicken step by step. The detailed explanation makes Chettinad Chicken so simple and easy that even beginners can try it out. The recipe for Chettinad Chicken can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chettinad Chicken from BetterButter.

Chettinad Chicken

Ingredients to make Chettinad Chicken

  • 1/2 kg skinless chicken
  • 1 large onion + 1 medium sized onion
  • 1 large tomato
  • 1/2 tsp Turmeric
  • 1 tsp lime juice
  • 5 tsp oil
  • 2 tsp Ginger-garlic paste
  • 1/2 tsp chilli powder
  • Salt to taste
  • Chopped coriander for the garnish
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1 tbsp Poppy seeds
  • 2 red chillis
  • 1 tsp peppercorns
  • 1/2 inch cinnamon
  • 2 cloves
  • 1 green cardamon
  • 1 petal of star anise
  • 1 petal of mace
  • 1 pinch nutmeg
  • 3 tbsp freshly grated coconut

How to make Chettinad Chicken

  1. Marinate the chicken with salt, turmeric and lime juice. Keep aside for 1-2 hours.
  2. Cut the onion into thin slices. Chop the tomato into small pieces.
  3. Dry roast all the masalas except for star anise, mace, nutmeg and coconut. (Better to roast each masala/spice separately till it gives off its distinct fragrance but if one is running short of time, roast together without burning).
  4. Dry roast the coconut separately. Allow all the roasted masalas and coconut to cool down. Then combine and grind into a coarse powder. Add the ginger-garlic paste to this powder.
  5. Heat the oil in a wok. Add curry leaves and sliced onions. Fry on low flame till onion turns light brown.
  6. Add the masala paste along with nutmeg, mace and star anise. Fry for 3 minutes.
  7. Add the tomato pieces with chilli powder and a little salt. Cook till tomatoes turn tender and start to leave oil.
  8. Add the chicken pieces. Cook covered on medium to high flame for 5-6 minutes,stirring once or twice in between.
  9. Add 1 to 1 1/2 cups of boiling water to the chicken. Simmer for 5-6 minutes or till the chicken pieces are tender. Switch off flame and garnish with coriander leaves.
  10. Serve hot with paratha/appam or even white rice.

Reviews for Chettinad Chicken (1)

Anushree Ghosh2 years ago

Delicious! thanks for sharing this lovely recipe dear.
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