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    Chettinad Chicken - South Indian Chicken Curry: Ingredients

    Uploaded by

    _Greg_
    This South Indian recipe for Chettinad Chicken requires marinating chicken in turmeric, lemon juice, and salt. A Chettinad masala is made by dry roasting and grinding together a blend of spices including coriander, fennel, cumin, pepper, coconut, ginger, garlic and dried chilies. The marinated chicken is sautéed with shallots and curry leaves before adding the masala paste and water to simmer until tender. The finished dish is garnished with coriander leaves.

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    © All Rights Reserved
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    Chettinad Chicken - South Indian Chicken Curry: Ingredients

    Uploaded by

    _Greg_
    578 views2 pages
    This South Indian recipe for Chettinad Chicken requires marinating chicken in turmeric, lemon juice, and salt. A Chettinad masala is made by dry roasting and grinding together a blend of spices including coriander, fennel, cumin, pepper, coconut, ginger, garlic and dried chilies. The marinated chicken is sautéed with shallots and curry leaves before adding the masala paste and water to simmer until tender. The finished dish is garnished with coriander leaves.

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    Original Title

    Chettinad Chicken

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    This South Indian recipe for Chettinad Chicken requires marinating chicken in turmeric, lemon juice, and salt. A Chettinad masala is made by dry roasting and grinding together a blend of spices including coriander, fennel, cumin, pepper, coconut, ginger, garlic and dried chilies. The marinated chicken is sautéed with shallots and curry leaves before adding the masala paste and water to simmer until tender. The finished dish is garnished with coriander leaves.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    578 views2 pages

    Chettinad Chicken - South Indian Chicken Curry: Ingredients

    Uploaded by

    _Greg_
    This South Indian recipe for Chettinad Chicken requires marinating chicken in turmeric, lemon juice, and salt. A Chettinad masala is made by dry roasting and grinding together a blend of spices including coriander, fennel, cumin, pepper, coconut, ginger, garlic and dried chilies. The marinated chicken is sautéed with shallots and curry leaves before adding the masala paste and water to simmer until tender. The finished dish is garnished with coriander leaves.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Chettinad Chicken | South Indian Chicken Curry

    Ingredients
    For Marination: For Seasoning: For Chettinad Masala:

    ½ kg Chicken, Curry cut 2 tbsp. Sesame Oil 1 tbsp. sesame oil


    ½ tsp. Turmeric Powder 15 nos. Shallots (sliced) ¼ cup fresh Coconut grated
    1 tbsp. Lemon juice Salt as required 2 nos. Bay leaves
    Salt as required 3 sprigs curry leaves 3 tbsp. Coriander Seeds
    6 nos.Red Chilli Bedgi
    1 tbsp. Black Pepper
    1 tsp. Cumin Seeds
    1 tsp. Fennel Seeds
    1 Green Cardamom
    1 Black Cardamom
    2 Black Stone Flowers
    1 Star Anise
    8 Cloves
    1 blade of Mace
    1 inch piece Cinnamon
    6-8 cloves of garlic
    1 inch Ginger
    1 tsp. Tamarind paste
    Pinch of fenugreek seeds
    Water as required

    Coriander for garnishing


    Method
    The margination:

    Mix the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.

    The Chettinad Masala:

    1. In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn,
    blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom.
    Sauté while keeping the flame on moderate.

    2. Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep
    brown in colour.

    3. Transfer the roasted spices onto a plate and let it cool down to room temperature.

    4. In the same pan roast grated coconut on moderate flame until brown in colour and transfer
    onto a plate and let it cool down to room temperature.

    5. Once the roasted spices and coconut have cooled down, transfer them into a mixer/grinder
    and add fenugreek seeds, ginger, tamarind past and water. Grind everything to a fine paste.

    The Seasoning:

    1. Heat oil in a pan and add shallots, curry leaves and sauté on medium flame until shallots are
    golden brown.

    2. Now add the marinated chicken and turn the flame on high and sauté for 2-3 minutes.

    3. Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.

    4. Lower the flame, cover with a lid and let it cook for 15-10 minutes.

    5. Garnish with coriander leaves and serve hot.

    Chicken Chettinad is ready! HAPPY COOKING!!!

    Recipe by Chef Varun Inamdar

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