Chicken Chettinad Recipe | Chettinad Chicken Recipe
Chicken Chettinad is a delicious mouth-watering gravy made using whole spices, onion, tomato, herbs and spices. Chicken Chettinad is a great combo with rice and any flat bread like roti, paratha, naan etc. Learn to make Chicken Chettinad Recipe with step by step pictures.
Servings2
Ingredients
- 250 grams chicken
- 2 tablespoon curd
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- salt as required
To roast and grind
- ¼ cup coconut
- 4 dry red chilies
- ½ tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black pepper corns
- 1 teaspoon fennel seeds
- 1 teaspoon fried gram dal
- 1 medium sized onion
- 1 medium sized tomato
To temper
- 1 tablespoon oil
- 1 bay leaf
- ¼ inch cinnamon
- 2 1cloves
- 1 cardamom
- 10 1curry leaves
- 7 small onion
- 5 garlic
- 1 medium sized tomato
Instructions
- Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté till golden.
- Cool down and grind it to a fine paste(sprinkle little water). Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and sauté for a minute.
- Then add onion, tomato, garlic, curry leaves and sauté for 2 minutes. Then add the chicken and sauté it for 10mins at least. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.
- Add ½ cup water , required salt(add red chili powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai (in medium flame) and allow it to boil until oil separates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.
- Serve hot with rice or rotis. I love it with both. The freshly ground masala is so flavorful which is the best in this gravy. Don't hold back seeing the ingredients list, am sure it will become one of your favorites once tried.
Notes
- Instead of adding the whole spices while tempering, you can add them(bayleaf, cardamom,cinnamon, cloves) with roasting and grinding itself.
- Amma always prefers pressure cooking for chicken. Instead you can just cook in kadai with water itself, but chicken will take more time to get cooked.
- Make sure to saute chicken well to get rid of the raw smell.
- The spice level can be adjusted according to taste, we prefer it a bit less spicy.
Nutrition Facts
Chicken Chettinad Recipe | Chettinad Chicken Recipe
Amount Per Serving (125 g)
Calories 242
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 23mg8%
Sodium 1991mg87%
Potassium 778mg22%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 9g10%
Protein 10g20%
Vitamin A 2086IU42%
Vitamin C 247mg299%
Calcium 123mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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