Chettinad Chicken is a flavorful and aromatic dish from the Chettinad region of Tamil Nadu, India, known for its bold spices and rich culinary heritage. This recipe combines tender chicken pieces with a medley of freshly ground spices, including fennel seeds, black pepper, and cumin, creating a spicy and savory curry that is deeply satisfying. The addition of coconut adds a subtle creaminess, balancing the heat of the spices. Chettinad Chicken is perfect for those who love robust flavors and is best served with steamed rice, roti, or naan, making it an ideal meal for special occasions or a delicious weeknight dinner.
Ingredients:
- 1 kg (2.2 lbs) chicken, cut into pieces
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
For the Chettinad Spice Masala:
- 2 tablespoons grated coconut
- 2 teaspoons fennel seeds
- 2 teaspoons black peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 4 dried red chilies
- 2 cloves
- 2 cardamom pods
- 1-inch cinnamon stick
Instructions:
- Make the Chettinad Spice Masala:
- In a dry skillet over medium heat, roast the grated coconut until it turns golden brown. Remove from the skillet and set aside.
- In the same skillet, dry roast the fennel seeds, black peppercorns, cumin seeds, coriander seeds, dried red chilies, cloves, cardamom pods, and cinnamon stick until fragrant. Allow to cool.
- Grind the roasted spices and coconut into a fine powder using a spice grinder or blender. Set aside.
- Cook the Chicken:
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the Chicken and Spices:
- Add the chicken pieces to the pan and stir well to coat them with the onion-tomato mixture.
- Add the turmeric powder and salt. Stir in the Chettinad spice masala.
- Cover and cook on medium heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the oil starts to separate from the masala.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, roti, or naan.
Enjoy your Chettinad Chicken, a delicious and aromatic dish that brings the authentic flavors of South Indian cuisine to your table!
