Name: Chicken Chettinad recipe by Anitha Nayak at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 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

ABOUT Chicken Chettinad RECIPE

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.

Ingredients Serving: 3

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

Instructions

Rub a little sea salt on the chicken and keep aside.
Heat oil in a deep bottom non-stick pan/kadai. On medium flame add in cinnamon, stone flower & fennel seeds & fry for a minute.
Add in the finely chopped shallots, a pinch of salt & curry leaves. Fry till the shallots turn golden.
Add in the chicken & stir occasionally. Cook for 5 minutes.
Add in the freshly prepared spices and sugar. Mix well & let the spices coat the chicken pieces nicely. Cook for another 10 minutes.
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.
Keep tossing the chicken in between, add more water if required.

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