Spicy Chicken Chettinad

Name: Spicy Chicken Chettinad
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gms chicken curry cut; 2 tbsp sesame oil; 1 medium onion chopped; as per taste Salt; 3 sprigs curry leaves; 2 sprigs curry leaves for garnish; For Marinade; 1/2 tsp turmeric powder; 1/2 tsp salt; 1 tbsp lemon juice; For Chettinad masala; 1 tbsp sesame oil; 3 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp fennel seeds; 4 whole red chillies; 3 green cardamoms; 1 black cardamom; 1 tbsp peppercorns; 2 pcs stone flower; 1 star anise; 8 cloves; 1 pc mace; 1 ” pc of cinnamon; 2 bay leaves; 1/4 cup grated coconut; 10-12 cloves garlic; 2 ” piece of ginger; 1 tbsp tamarind paste; 1/2 tsp fenugreek seeds

Madhu Bindra @madhubindra

Juicy, succulent chicken pieces in a spicy masala. Chicken Chettinad is just as easy to make at home. #GA4 #Week23 #Chettinad

Madhu Bindra @madhubindra

Juicy, succulent chicken pieces in a spicy masala. Chicken Chettinad is just as easy to make at home. #GA4 #Week23 #Chettinad

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Ingredients

45 minutes

2 servings

500 gmschicken curry cut
2 tbspsesame oil
1medium onion chopped
as per tasteSalt
3 sprigscurry leaves
2 sprigscurry leaves for garnish
ForMarinade
1/2 tspturmeric powder
1/2 tspsalt
1 tbsplemon juice
ForChettinad masala
1 tbspsesame oil
3 tbspcoriander seeds
1 tbspcumin seeds
1 tbspfennel seeds
4whole red chillies
3green cardamoms
1black cardamom
1 tbsppeppercorns
2 pcsstone flower
1star anise
8cloves
1 pcmace
1” pc of cinnamon
2bay leaves
1/4 cupgrated coconut
10-12 clovesgarlic
2” piece of ginger
1 tbsptamarind paste
1/2 tspfenugreek seeds

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Steps

45 minutes

1

To begin, marinate the chicken with salt, turmeric, and lemon juice. Keep aside to marinate for about 30 minutes.
2

In the meantime, prepare the Chettinad masala. Heat 1 tbsp of oil in a pan. Add in the coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, green cardamoms, black cardamom, star anise, cinnamon, and mace. Saute until they crackle keeping the flame medium too low.
3

Add in the bay leaves, stone flowers, and red chilies and saute for a minute. Remove to a plate and keep aside to cool.
4

In the same pan, roast the grated coconut until brown. Remove to a plate and keep aside to cool.
5

When cooled, transfer the masalas and the coconut into a grinder jar. Add ginger, garlic, tamarind pulp, and fenugreek seeds. Add a bit of water if required. Blend into a smooth paste and keep aside.
6

Heat 2 tbsp of oil in a pan. Add in the chopped onions and curry leaves. Saute until the onions are browned.
7

Add in the marinated chicken and saute until it is seared.
8

Add in the Chettinad masala paste. Add a bit of water and mix well. Cover it with a lid and let it simmer until the chicken pieces are cooked.
9

The Chicken Chettinad is ready to serve. Garnish with fried curry leaves and serve with Malabar parathas.