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