Chicken Chettinad is a spicy chicken gravy from the Chettinad region. This is South India's most popular chicken dish cooked in Chettinad masalas. Chettinad chicken gravy is the most ordered dish in restaurants and popular dish all over south india. Tender pieces of chicken cooked in aromatic chettinad spices. This is an Authentic Chettinad chicken dish with taste, flavour and colour. This goes well with rice, ghee rice, roti or paratha.
2pieceKalpasi / Black Stone Flowerdagad phool/patthar ka phool
2tspBlack Pepper
5podsCardamom
1pieceStar Anise
4pieceCloves
¼cupFresh Coconutgrated
Instructions
Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
Heat oil in a pressure cooker, add in onions and saute till it turns soft. Add in curry leaves and ginger garlic paste. Saute for a min.
Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
Open the cooker and pour the chicken in a kadai. Add more water if needed. Add the ground masala and mix well.Cover and simmer for 10 mins. Add in coriander leaves and serve.
Notes
Tips & Tricks
You can use any cuts of chicken. But it is best to use chicken with bones for maximum flavour.
You can reduce the spice level to your preference.
Chillies and pepper can be adjusted to taste.
Instead of cooking in pressure cooker, you can cook them in a kadai or pot.
The timing depends on the size of the chicken.
You can use country chicken (nattu kozhi) instead of normal chicken.
Instant Pot Chettinad Chicken
Marinate chicken for 20 mins.
Heat instant pot in saute mode. Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
Heat oil in the instant pot, add in onions and saute till it turns soft.
Add in curry leaves and ginger garlic paste. Saute for a min.
Marinated chicken is added. Add in cubed tomatoes and mix well.
Cover the instant pot and set it to pressure cook mode and set for 10 mins.
Once the timer goes off. let the pressure release by itself.
Open the instant pot, add the ground masala and mix well.