INDIAN-STYLE "CHETTINAD" CHICKEN
- Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
- Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.
Nutrition Facts : Calories 284 calories, Carbohydrate 3.7 g, Cholesterol 63.8 mg, Fat 21.6 g, Fiber 0.8 g, Protein 18.3 g, SaturatedFat 4.8 g, Sodium 95.9 mg, Sugar 1.2 g
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- Chettinad Chicken is a delicious and spicy dish, which can be prepared at home without putting in much efforts. Here’s how you can go about preparing this dish. Wash and clean the chicken in running water. To make the chicken tender, soak it in some water, salt and turmeric. Then drain the excess water, this will make the chicken soft and reduce the cooking time.
- Take a deep bottom non-stick pan/ kadhai and heat oil over moderate flame. Once the oil is hot enough and it starts bubbling, add cinnamon, stone flower, fennel seeds and fry for a minute.
- Add in the finely chopped onions, a pinch of salt and curry leaves. Fry till the shallots turn golden. Add in the chicken and stir occasionally. Cook for 5 minutes. Add in the freshly prepared spices and sugar. Mix well and let the spices coat the chicken pieces nicely. Cook for another 10 minutes with the lid on.
- Add 1/2 cup of water, mix well. Add in more spices if required or else let it cook for 20 minutes and cover it again with a lid. Keep tossing the chicken in between and add more water if required. Garnish with some tempered curry leaves and roasted red chilies. Serve hot with Rice, Paratha or Appam.
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Top Asked Questions
How to cook Chettinad chicken?Now add the marinated Chettinad Chicken and let it cook for 3-5 minutes. Add all the spice powders - cumin powder, fennel seeds powder, coriander powder, crushed pepper or pepper powder and salt. Cover the pan and sprinkle a little water and cook the Chettinad Chicken until the chicken is tender.
How to make Chettinad masala at home?I used red chili powder just for the color. Add the tomato puree, red chili powder, salt and turmeric as well. 10. On a medium flame, fry till the mixture begins to leave oil. This takes about 5 to 7 minutes. Add the chettinad masala paste and curry leaves. I did not use red chilies to make my chettinad masala since my kids cannot eat hot foods.
What is Chettinad gravy?Chicken chettinad gravy recipe – South India’s most flavorful dish made with chicken, fresh ground spices & herbs. Based on the authentic chettinad chicken recipe many modern versions have been derived, especially by the restaurateurs. Over the years, I got to taste a few which almost tasted same except the texture, color and the hint of spices.
Is Chettinad chicken curry worth a try?Chettinad chicken curry may not be the most common dish on Indian restaurant menus. That’s a shame. It should be. If you are looking for something different. Something delicious. With big South Indian flavours. Then this one is worth a try. Freshly ground chettinad masala.