Chicken Chettinad | How to make Chicken Chettinad

5 reviews
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ByAnitha Nayak
Created on 29th Jul 2015
  • Chicken Chettinad, How to make Chicken Chettinad
Chicken Chettinadby Anitha Nayak
  • Chicken Chettinad | How to make Chicken Chettinad (119 likes)

  • 5 reviews
    Rate It!
  • By Anitha Nayak
    Created on 29th Jul 2015

About Chicken Chettinad

My take on Rick Stein's Chettinad Chicken. The Chettinad cuisine is regarded as one of the hottest & most aromatic cuisine of South India. Most of the dishes in this region are eaten along with rice based accompaniments.

Chicken Chettinad is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Tamil Nadu cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Chicken Chettinad at your home. Chicken Chettinad by Anitha Nayak will help you to prepare the perfect Chicken Chettinad at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 45 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Chicken Chettinad.

  • Prep Time0mins
  • Cook Time45mins
  • Serves3People
Chicken Chettinad

Ingredients to make Chicken Chettinad

  • Chicken breasts - 600 gms (cubes washed & drained)
  • Shallots - 150 gms (finely chopped)
  • Garlic - 12 (cloves peeled & minced)
  • Ginger - 1 (2 inch piece peeled & minced)
  • Cinnamon - 1 (3 inch piece roughly broken)
  • Dagad/Stone flower - 3 whole (finely chopped)
  • Fennel - 1 tsp
  • Curry Leaves - 4 sprigs (3 for cooking & 1 to garnish)
  • Sugar - 3/4 tsp
  • Cooking oil - 1.5 - 2 tbsp
  • Salt to taste
  • For the fresh spice mix: Kashmiri red chili powder - 3/4 tbsp
  • Black Peppercorns - 3/4 tbsp
  • Fennel seeds - 3/4 tbsp
  • Coriander seeds - 3/4 tbsp

How to make Chicken Chettinad

  1. Rub a little sea salt on the chicken and keep aside.
  2. Heat oil in a deep bottom non-stick pan/kadai. On medium flame add in cinnamon, stone flower & fennel seeds & fry for a minute.
  3. Add in the finely chopped shallots, a pinch of salt & curry leaves. Fry till the shallots turn golden.
  4. Add in the chicken & stir occasionally. Cook for 5 minutes.
  5. Add in the freshly prepared spices and sugar. Mix well & let the spices coat the chicken pieces nicely. Cook for another 10 minutes.
  6. Add 1/2 cup of water, mix well. Do not add any salt, add in more spices if required or else let it cook covered for 2o minutes.
  7. Keep tossing the chicken in between, add more water if required.
My Tip: Dagad/Stone flower : There are bits of black stuck to the stone flower, clean them & remove the bits of bark out.

Reviews for Chicken Chettinad (5)

Sudeshna Duttaa year ago
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Malini Da year ago
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Ritesh Chakraborty2 years ago
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Sujata Limbu2 years ago
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Ritu Sharma2 years ago
Is this chicken best dry or in a gravy?
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