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Chettinad cuisine is one of the spiciest and the most aromatic in India. This is the cuisine of the Chettinad region of Tamil Nadu state in South India. And today I decided to share a recipe of this Chettinad cuisine THE CHETTINAD CHICKEN.
Now-a-days you will find many modern versions of the chettinad chicken recipe but I love the original chicken chettinad recipe and so will stick to it using coconut.
There are two ways of adding coconut to this dish either by adding the desiccated coconut or the coconut milk. I have today used coconut milk.
One important tip I would like to share is that never overcook your chicken. It will make your chicken rubbery and very hard specially the boneless pieces
So lets start with our recipe by first knowing the ingredients.
INGREDIENTS:
1/2 kg Chicken
For Gravy:
2 Onion (paste)
1 Tomato (puree)
2 Green Chillies (paste)
2 Red Chillies
2 tsp Ginger Garlic (paste)
1/2 cup Coconut Milk
4 to 5 Curry Leaves
3 tbsp Coriander (finely chopped)
Salt to taste
2 tbsp Oil
For Marination:
1/2 cup Curd
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
Salt
Mix all the ingredients for marination and marinate the chicken in it. Keep it for 1 hour.
For Roasting And Grinding:
1/2 tsp Pepper cons
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Cinnamon stick medium sized
1 Bay Leaf
1 tsp Poppy seeds
2 Cloves
Dry roast all the ingredients for roasting and grinding and grind them to powder
METHOD:
Take Oil in a kadai (wok) and heat it. Firstly add the curry leaves, followed by the onion paste, ginger garlic paste, green chilli paste and stir till golden brown.
Then add the marinated chicken pieces to it. Fry the pieces till they turn white in colorr on medium flame which will take around 2 to 3 minutes.
Now put in the tomato puree along with the dry roasted and ground masalas and the red chillies, let it cook for another 2 minutes.
Now add salt to it, remember you already have salt in your marinated chicken so add accordingly.
Now add a cup of water and bring it to boil. Lower the flame and cover the kadai with a lid. Let it cook for 20 minutes. Do not exceed 20 minutes, if you overcook the chicken pieces will become rubbery.
After cooking for 20 minutes on medium flame add the coconut milk and keep stirring on medium flame. Cook for the last 5 minutes.
Garnish it with coriander and serve hot with rice or any Indian bread of your choice.
Do not wait to try out this amazingly delicious recipe and share your experience with me through comments.
 |
| Chicken Chettinad - The Authentic Recipe With Coconut Milk |
Chettinad cuisine is one of the spiciest and the most aromatic in India. This is the cuisine of the Chettinad region of Tamil Nadu state in South India. And today I decided to share a recipe of this Chettinad cuisine THE CHETTINAD CHICKEN.
Now-a-days you will find many modern versions of the chettinad chicken recipe but I love the original chicken chettinad recipe and so will stick to it using coconut.
There are two ways of adding coconut to this dish either by adding the desiccated coconut or the coconut milk. I have today used coconut milk.
One important tip I would like to share is that never overcook your chicken. It will make your chicken rubbery and very hard specially the boneless pieces
So lets start with our recipe by first knowing the ingredients.
INGREDIENTS:
1/2 kg Chicken
For Gravy:
2 Onion (paste)
1 Tomato (puree)
2 Green Chillies (paste)
2 Red Chillies
2 tsp Ginger Garlic (paste)
1/2 cup Coconut Milk
4 to 5 Curry Leaves
3 tbsp Coriander (finely chopped)
Salt to taste
2 tbsp Oil
For Marination:
1/2 cup Curd
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
Salt
Mix all the ingredients for marination and marinate the chicken in it. Keep it for 1 hour.
For Roasting And Grinding:
1/2 tsp Pepper cons
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Cinnamon stick medium sized
1 Bay Leaf
1 tsp Poppy seeds
2 Cloves
Dry roast all the ingredients for roasting and grinding and grind them to powder
METHOD:
Take Oil in a kadai (wok) and heat it. Firstly add the curry leaves, followed by the onion paste, ginger garlic paste, green chilli paste and stir till golden brown.
Then add the marinated chicken pieces to it. Fry the pieces till they turn white in colorr on medium flame which will take around 2 to 3 minutes.
Now put in the tomato puree along with the dry roasted and ground masalas and the red chillies, let it cook for another 2 minutes.
Now add salt to it, remember you already have salt in your marinated chicken so add accordingly.
Now add a cup of water and bring it to boil. Lower the flame and cover the kadai with a lid. Let it cook for 20 minutes. Do not exceed 20 minutes, if you overcook the chicken pieces will become rubbery.
After cooking for 20 minutes on medium flame add the coconut milk and keep stirring on medium flame. Cook for the last 5 minutes.
Garnish it with coriander and serve hot with rice or any Indian bread of your choice.
Do not wait to try out this amazingly delicious recipe and share your experience with me through comments.
 |
| Chicken Chettinad - The Authentic Recipe With Coconut Milk |
