Chicken Chettinad | Chettinad Chicken Recipe
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.
Equipment
- Blender
- Cooking pot
Ingredients
- 3 tablespoon Gingelly Oil
- 2 tablespoon Ginger Garlic Paste
- 3 sprig Curry Leaves
- 2 large Onions sliced thinly
- 2 medium Tomatoes cubed
- 3 tablespoon Coriander Leaves
For Marinating Chicken
- 500 grams Chicken Curry Cut
- 1 teaspoon Turmeric Powder
- Salt to taste
- 2 tbsp Lemon Juice
For Chettinad Masala
- 3 tablespoon Coriander Seeds
- 5 Dry Red Chillies
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 piece Cinnamon
- 2 piece Kalpasi / Black Stone Flower dagad phool/patthar ka phool
- 2 teaspoon Black Pepper
- 5 pods Cardamom
- 1 piece Star Anise
- 4 piece Cloves
- ¼ cup Fresh Coconut grated
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.
- Cook on low for 5 mins.
- Add in coriander leaves and mix.
Nutrition
Serving: 1servingsCalories: 337kcalCarbohydrates: 21gProtein: 15gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 45mgSodium: 61mgPotassium: 691mgFiber: 6gSugar: 8gVitamin A: 1227IUVitamin C: 130mgCalcium: 104mgIron: 3mg
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