Chicken Chettinad | How to make Chicken Chettinad

By Anitha Nayak  |  29th Jul 2015  |  
4.8 from 5 reviews Rate It!
  • Chicken Chettinad, How to make Chicken Chettinad
Chicken Chettinadby Anitha Nayak
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    3

    People

842

5





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, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chicken Chettinad is just mouth-watering. This amazing recipe is provided by Anitha Nayak. Be it kids or adults, no one can resist this delicious dish. How to make Chicken Chettinad is a question which arises in people's mind quite often. So, this simple step by step Chicken Chettinad recipe by Anitha Nayak. Chicken Chettinad can even be tried by beginners. A few secret ingredients in Chicken Chettinad just makes it the way it is served in restaurants. Chicken Chettinad can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chicken Chettinad.

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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