Chicken Chettinad- South Indian Style Spiced Chicken
This is one of my favorite dishes to eat. I usually order the chicken curry at restaurants and always thought it would be too complicated to make it at home.
I finally got super curious and decided to make this on my own. I did a lot of research online and finally came up with this recipe- plus I think I made it simple as well.
To start with I marinated chicken thighs in lime juice and salt. While the chicken sat, I roasted coriander, cumin and fennel seeds. Dried red chilies, cinnamon, cloves and dried coconut were added as well and ground into a coarse powder. The next step was to saute onions, ginger and garlic with tomato sauce. Of course before I added the aromatics, I added my favorite ingredient- curry leaves. I like everything with curry leaves..
This dish does have a few steps but the end result is definitely worth all the work. Everyone loved it- especially my husband who loves South Indian food. You should definitely make this one- it is a winner…
Marinade
- 2 pounds boneless chicken thighs, cut into 2 inch pieces
- Juice of one lime
- 2 teaspoons salt
Add the chicken, limejuice and salt to a zip lock baggie. Marinate over night or at least 2 to 3 hours.
Spice Mix
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 dry red chilies
- 1” piece of cinnamon
- 2 cardamom pods
- 3 cloves
- ½ cup grated coconut
Heat a cast iron skillet on medium flame and roast the coriander seeds, cumin seeds, fennel seeds, red chilies, cinnamon, cardamoms, cloves and coconut for 4 to 5 minutes. Remove from flame and let cool. Grind the mixture into a coarse powder in a coffee grinder.
- 2 tablespoons extra light olive oil
- 10 to 15 curry leaves
- 2 medium onion, sliced
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 (14 ounces can) tomato sauce
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- ¼ cup cilantro, chopped
In a large wok like pan, heat the olive oil. Add the curry leaves and sauté on medium high heat for a minute. Add the onion and sauté for 4 to 5 minutes. Add the ginger and garlic and sauté for 2 to 3 minutes. Add the spice mixture and sauté for 3 to 4 minutes. Add the tomato sauce, turmeric, cayenne pepper and salt. Mix well and sauté for 3 to 4 minutes. Add the marinated chicken and cook on a low flame, covered for 20 minutes. Once the chicken is cooked, taste for seasonings and garnish with cilantro.