Chicken Chettinad is a vibrant and aromatic South Indian dish known for its bold flavors. It features tender chicken cooked in a spicy, tangy gravy made from a unique blend of roasted spices, coconut, and herbs. The dish typically includes a rich masala paste with a medley of ingredients like coriander seeds, cumin, peppercorns, and dried red chilies, creating a robust and flavorful curry. It’s a dish celebrated for its depth of spices and the perfect balance between heat and tanginess, often served with rice or bread to complement its complex flavors.
Here’s a detailed recipe to help you make Chicken Chettinad at home:
Ingredients:
For Marination:
- 500g chicken, cut into pieces
- 1 cup thick yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For Chettinad Masala Paste:
- 1 cup grated coconut (fresh or desiccated)
- 2 tablespoons poppy seeds (khus khus)
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 4-5 dry red chilies (adjust according to spice preference)
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 large onion, finely chopped
Other Ingredients:
- 2 tablespoons oil
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 large onion, finely sliced
- 1 large tomato, chopped
- Curry leaves
- 1 cup water (adjust as needed)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Marinating Chicken:
- In a bowl, combine chicken pieces with yogurt, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
Chettinad Masala Paste:
- Dry roast grated coconut, poppy seeds, coriander seeds, fennel seeds, cumin seeds, black peppercorns, and dry red chilies in a pan until they release a fragrant aroma.
- Allow the mixture to cool, and then grind it into a smooth paste along with chopped ginger, chopped garlic, and chopped onion. Add water as needed to achieve a paste consistency.
Cooking Chicken Chettinad:
- Heat oil in a pan or kadhai over medium heat.
- Add cardamom pods, cloves, and cinnamon stick. Sauté for a minute until they release their aroma.
- Add sliced onions and curry leaves. Cook until the onions turn golden brown.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add the marinated chicken and cook until it’s browned on all sides.
- Add the Chettinad masala paste and cook for 10-15 minutes until the oil separates from the masala.
- Pour in water to achieve the desired consistency, and add salt to taste. Allow it to simmer until the chicken is fully cooked and the flavors are well blended.
- Garnish with fresh coriander leaves.
Serve Chicken Chettinad hot with steamed rice, biryani, or any Indian bread of your choice. The rich and aromatic flavors of this dish make it a delightful addition to any meal.
