Chicken Chettinad | South Indian Chicken Chettinad | How to make Chicken Chettinad | Atima's Kitchen

Chicken Chettinad | South Indian Chicken Chettinad | How to make Chicken Chettinad | Atima's Kitchen

A south Indian dish with the flavors of the Chettinad region. To make this delicacy we have taken,
1 kg chicken (big pieces, slit)

For marination:-
2 tbsp. Ginger Garlic Paste
1 tsp. Turmeric Powder.
1 tsp. Red Chilli Powder.
2 tsp. Lemon juice

For Chettinad Masala (for roasting)
7-8 Dry Red Chilli
2 tsp. Coriander Seeds
2 tsp. Black Pepper
1/2 tsp. Fenugreek
1 tsp. Cumin
1 tsp. Fennel Seeds
2-inch Cinnamon
8-10 Cloves.
4 Green Cardamom
1 Star Flower.
2 tbsp. desiccated Coconut (Fresh)
2 tbsp. Tamarind Pulp (while grinding)

For Gravy:-
350-gram Onion (Chopped)
150 ml Refind Oil
Salt to taste

For Tempering
2 tbsp. Coconut Oil
1 cup. Onion (Sliced)
10-12 Curry Leaves

For Garnish
Green coriander Leaves

Process:-
Marinate Chicken with marination ingredients. Keeps aside for half an hour.

Dry roast all ingredients of Chettinad Masala on low medium heat, stirring continuously. These masalas add spice and a typical aroma to the dish. Let it cool down. Grind the roasted masala with water and tamarind pulp to make a fine paste.

Add oil to a big pan. Add Onion in hot oil. Roast it light brown while stirring. Now add marinated Chicken and roast on high heat, stirring continuously for 2-3 minutes. Now add salt to taste and half a cup of water. Cover and cook on low heat till chicken is tender. Add the ground paste to the almost cooked chicken. Mix properly. Cover and cook on low heat for 3-4 minutes.

Tempering:-
Add coconut oil to a pan ( Coconut oil is heart-friendly). Add the sliced onion to hot oil and let it brown. Add curry leaves and 2-3 dry red chilies. fry and add to the Dish.

Garnish with green coriander leaves and serve hot.

Chicken Chettinad or Chettinad Chicken is a classic Indian recipe.

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