Stir Fried Chettinad Chicken Recipes

CHETTINAD PEPPER CHICKEN RECIPE COURTESY OF MADHUR JAFFREY

Chettinad Pepper Chicken Recipe Courtesy of Madhur Jaffrey image

Provided by Food Network

Time 1h25m

Yield 4 to 6 Servings.

Number Of Ingredients 22

Ingredients

1 1/2 inch piece of fresh ginger, peeled and roughly chopped
1/2 teaspoon ground tumeric
1 1/2 to 2 teaspoons salt
3 bay leaves
5 cardamon pods
1 inch cinnamon stick, broken
1 teaspoon fennel seeds
3 cloves
1 1/2 teaspoons urad dal*
15 to 20 fresh curry leaves (if available)
2 medium sized onions, peeled and finely chopped
1 large tomato, chopped
One 2 1/4 lb. chicken, skinned and cut into small serving pieces (breast halves into 3 and legs into drumsticks and thighs).
5 tablespoons oil
SPICE PASTE:
1 1/2 tablespoons cumin seeds
8 to 10 dried hot red chillies, broken into halves
3 tablespoons coriander seeds
1 1/2 teaspoons fennel seeds
1 tablespoon black peppercorns
1 1/2 teaspoons white poppy seeds
5 garlic cloves, peeled and roughly chopped

Steps:

Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed.
Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes.
Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes.
Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving.
*urad dal is a small, pale yellow split pea.
Suggested wine: Rosemont Estate Shiraz Cabernet 1997.

STIR-FRIED CHETTINAD CHICKEN

Stir-Fried Chettinad Chicken image

A dish from the southeastern state of Tamil Nadu, this quick stir-fry has all the wonderful spices used in the cooking of the Chettiyars, a trading community-lots of black pepper, fennel seeds, mustard seeds, cinnamon, and the split pea, urad dal. (Yellow split peas may be substituted for the urad dal. They will be used here in a very southern way, as a seasoning.) This dish has a 30-minute marinating period, but it cooks in about 7 minutes. It is a good idea to have all the spices measured out and ready, as the stir-frying is done quickly. I like this chicken with Basmati Rice with Lentils and a green vegetable.

Yield serves 4

Number Of Ingredients 15

Ingredients

1 1/4 pounds boned and skinned chicken thighs (if you prefer light meat, skinned and boned breasts may be substituted)
1 teaspoon salt
Freshly ground black pepper
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
4 tablespoons olive or canola oil
1/2 teaspoon whole brown mustard seeds
1/2 teaspoon skinned urad dal (use yellow split peas as a substitute)
1/2 teaspoon whole fennel seeds
Two 2-inch cinnamon sticks
2 dried hot red chilies
20 fresh curry leaves, if available, or 8 basil leaves, torn up
1/2 medium onion, chopped
8 cherry tomatoes, halved

Steps:

Cut the chicken into 3/4-inch pieces and put in a bowl. Add the salt, a very generous quantity of black pepper, the ginger, turmeric, and cayenne. Mix well, cover, and refrigerate 30 minutes.
Pour the oil into a wok or large frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, fennel seeds, cinnamon, and red chilies. As soon as the mustard seeds pop, a matter of seconds, put in the curry leaves, onions, and chicken. Stir and fry for about 5 minutes or until the chicken has cooked through and has browned. Add the tomatoes and stir for 30 seconds. Check for salt, adding a light sprinkling if needed.

CHICKEN CHETTINAD

Chicken Chettinad image

My SIL gave me this recipe which was given to her by a restaurant chef. I loved the flavours and the arome of this dish when it was cooking and it tasted wonderful too.

Provided by Girl from India

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 chicken
4 dried red chilies, broken by hand into pcs
1 1/2 tablespoons grated ginger
1 1/2 tablespoons garlic
2 tablespoons dry coconut, grated (khopra) or 2 tablespoons fresh coconut, can be used
2 teaspoons spices, of cardamom,peppercorns,cloves and cinnamon
1 tablespoon whole coriander seed
1 tablespoon walnut sized ball of tamarind soaked in water
1/2 cup curry leaf
2 tablespoons coriander powder
4 medium onions, sliced
2 tablespoons oil
salt
coriander leaves (to garnish)

Steps:

Heat oil in a wok or fry pan.
Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
Then add the onions and fry till brown.
Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
Add soaked tamarind pulp, chicken, salt and coriander powder.
Add 1/2 water if you need a thick gravy.
Cook open for 10 mins.
Cover and cook till chicken is done.
Garnish with fresh cilantro or coriander leaves.

Nutrition Facts : Calories 664.1, Fat 44.8, SaturatedFat 13.3, Cholesterol 172.5, Sodium 173.5, Carbohydrate 19.7, Fiber 3.8, Sugar 7.6, Protein 45.6

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