Chicken Chettinad

Name: Chicken Chettinad
Cuisine: Indian
Ingredients: 1 kg chicken curry cut; 2 onions chopped; 2 sprigs curry leaves; 1 tbsp ginger-garlic paste; 2 tomatoes chopped; 1 tsp poppy seeds; 1 tbsp fresh coconut grated; 1 tsp fennel seeds; 1/2 tsp cumin seeds; 1 tbsp coriander seeds; 5-6 whole dry red chilies; 5-6 cloves; 1 star anise; 1" cinnamon stick; 3-4 green cardamoms; 1 tsp red chilli powder; 4 tbsp oil; 1 tbsp coriander leaves to garnish; 1/2 tsp turmeric powder; to taste salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - Chicken Chettinad is a traditional cuisine from the regions of Chettinad in Tamil Nadu and is a must try for all chicken lovers. They are very popular worldwide for it's hot and spicy non-vegetarian dishes. Do not compromise with the amount of chilies. The more spicy it is, better the taste.

It can be prepared dry or with gravy according to individual preference. Either way it simply tastes delicious. This delicious side dish is equally enjoyed with Biryani, chapatti, dosa, appam or just plain steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

1 kgchicken curry cut
2onions chopped
2 sprigscurry leaves
1 tbspginger-garlic paste
2tomatoes chopped
1 tsppoppy seeds
1 tbspfresh coconut grated
1 tspfennel seeds
1/2 tspcumin seeds
1 tbspcoriander seeds
5-6whole dry red chilies
5-6cloves
1star anise
1" cinnamon stick
3-4green cardamoms
1 tspred chilli powder
4 tbspoil
1 tbspcoriander leaves to garnish
1/2 tspturmeric powder
to tastesalt

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Steps

1

Heat 1 tsp. oil and saute the poppy seeds, coconut, fennel seeds, coriander seeds, cumin seeds, red chilies, cardamoms, cinnamon, cloves and star anise lightly for a few seconds or till you get a nice aroma. Cool and then grind to a paste by adding little water. keep aside.
2

Heat the remaining oil and fry the onions and curry leaves till light brown. Add the ginger-garlic paste and the ground paste. Saute well till the oil separates from the sides of the pan.
3

Add the tomatoes, red chilli powder and turmeric powder and continue to saute till everything is well blended.
4

Add the chicken and salt and fry till well coated with all the spices. Add 1 cup water. Cover and cook on a low flame till the gravy is reduced and the chicken turns soft. Serve, garnished with coriander leaves.