South Indian Chicken Chettinad Chicken Chettinad | Hot & Spicy Chettinad Chicken Curry Recipe Step by Step - Some regions of India are synonymous with their food. Say the word Hyderabad , I think Hyerabadi dum biryani (biryani cooked in a sealed pot), say Malabar and parotta comes to mind, say Chettinad and the classic chicken Chettinad it is! Chettinad chicken curry is a rich South Indian chicken curry that hits all the right notes. This South Indian Chettinad chicken curry combines a multitude of spices to deliver a deliciously complex balance of flavor.This tender and fiery chicken curry is a must-try for all chicken lovers. Here we bring you an easy Chettinad Chicken Curry Recipe that’s not only quick but, can be easily made at home. The Chettinad Chicken Curry recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Chettinad Chicken Curry recipe at home is an easy way to get a delicious meal - a great side dish for roti chapathi rice etc.
Ingredients for chettinad chicken
For marinating chicken
800 grams chicken
1 tsp turmeric powder
1 tbsp lime juice
1 tsp salt
For Chettinad Masala Paste
3 tablespoon coriander seeds
4 dry red chilies
1 teaspoon cumin seeds
2 teaspoon fennel seeds
1 star anise
1 tsp poppy seeds
1/2 cup grated coconut fresh or frozen
1/2 tsp turmeric powder
1 tbsp Kashmiri chilly powder
Optional Ingredients - cloves, green cardamom,whole black pepper, cashews
For the chettinad gravy / curry
1 large onions
1 tbs ginger-garlic paste
2 sprig curry leaves
2 medium tomatoes
1 inch cinnamon
3 to 5 tablespoon oil( preferably coconut oil for authentic chettinad gravy)
1 tsp mustard seeds( optional for tempering)
For garnishing
2 sprigs coriander leaves (cilantro)
fried coconut & curry leaves
How to make Chettinad Chicken curry / Step by step instructions –
1.Marinating the chicken - Marinate the chicken with lemon juice, turmeric powder, pepper powder ( optional) and salt.Set aside to marinate for 20 -30 min.
2.Roasting the spices for Chettinad chicken curry – Dry roast coriander seeds, fennel seeds, cumin seeds and star anise in a pan Dry roast the spices in a pan on medium flame.Once they start to turn brown, add chillies, and fry for 30 seconds while stirring frequently. Now add grated coconut, stir well and fry till the mixture is evenly light brown.Next add turmeric powder and chilly powder and stir for few seconds. Let the mixture cool down.
3.Making the Chicken Chettinad masala paste - Once the roasted spices cools down, transfer to blender, add water and prepare a thick paste.
4.Making the chicken Chettinad curry / gravy – Add onions to a kadhai. Once they turn soft and translucent, Add ginger, garlic and curry leaves. Fry for a couple of minutes. Add turmeric powder and salt and mix it well.Add chopped tomatoes, stir well, and cook on a high flame until the tomatoes are soft. Add the marinated chicken pieces and and sauté for 2–3 minutes on high heat.Cover and cook on low to medium until the chicken is cooked through. Add water or coconut milk if more gravy is needed , mix well and cook for a further minute. Garnish with cilantro , fried curry leaves or red chillies and serve.
Serving Suggestion for Chicken Chettinad Curry - Chicken Chettinad taste great when they are served hot. Chettinad Chicken has a thick gravy, which tastes best when served with Appam, Rice, Porotta, Chappatti or crispy Dosa.
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