Chicken Chettinad
Chicken Chettinad is a delicious mouth-watering gravy made by grinding onion, tomato & spices to a masala and simmering it with chicken, spice powders & herbs. Chicken Chettinad is a great combo with rice & flatbread and is enjoyed by all for its taste. Chicken Chettinad Recipe with step by step pictures.
Servings2
Ingredients
- 1 cup chicken
- 2 tablespoon curd
- 1 generous pinch turmeric powder
- 1/4 teaspoon red chilli powder
- salt as required
To roast and grind
- 1/8 cup coconut
- 4 nos dry red chillies
- 1/2 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper corns
- 1 teaspoon fennel seeds
- 1 teaspoon fried gram dal
- 1 no big onion chopped roughly
- 1 medium sized tomato chopped roughly
To temper
- 1 tablespoon oil
- a small bay leaf
- 1/4 inch cinnamon
- 2 nos cloves
- 1 cardamom
- few curry leaves
- 5 to 7 nos small onion
- 1 small tomato chopped roughly
- 5 nos garlic
Instructions
- Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown.
- Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves.
- Add in coconut and saute till browned.
- 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 saute for a minute.
- Then add onion, tomato, garlic, curry leaves and saute for 2mins.
- Then add the chicken and saute it for 10mins at least.
- Then add the grinded masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.
- Add 1/2 cup water , required salt(add red chilli 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 Chicken Chettinad hot with rice or rotis.
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
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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