Chicken Chettinad

Recipe by Maya Akhil

6 Serves
45 mins
N
Non-Veg
Medium
Mildly Spicy

Made with a blend of rich aromatic spices and ground coconut, this heavenly concoction is one of the most flavourful dishes from South India. It specifically belongs to the Chettinad cuisine from the state of Tamil Nadu.

Methods

1
Marinate the chicken pieces with the first 6 ingredients at least 2 hrs.
2
Heat 2 tbsp oil in a heavy-bottomed pan at medium heat. Add the slightly crushed whole garam masalas.
3
Stir for a few seconds until fragrant. Next add finely chopped onion, slit green chilly, few curry leaves and little salt. Saute at medium-high heat until onion turns golden-brown.
4
Bring down the heat to medium. Add turmeric powder and mix well. Next add the tomato pieces. Cook for 2 minutes and then add the marinated chicken pieces and the freshly ground masala powder. Mix everything well and cook for 5 – 7 minutes stirring in between. Then add 1 cup hot water.
5
Cover and cook at medium heat for about 25 minutes or until chicken is done, gravy is thick and oil floats on top. (You can add 1/2 cup thick coconut milk for an extra taste). Switch off. Keep covered until ready to serve. Garnish with chopped cilantro. Serve with rice/ chapathis/ porotta etc. It tastes super-yummy

Ingredients

1.5 kg
1.5 tbsp
3 tbsp
1/2 tbsp
1/2 tbsp
To taste
2.5 – 3 tbsp
1/4 tbsp powder
1/4 tbsp powder
1/4 tbsp powder
1/4 tbsp powder
1/4 tbsp powder
2 medium-large, finely chopped
1, slit
1, sprig
1/4 tbsp
1 chopped
2.5 tbsp
To taste
2 – 3 tbsp chopped

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