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Chicken Chettinad- South Indian Style Spiced Chicken

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Chicken Chettinad1

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.

Chicken Chettinad Meal

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