Chicken Chettinad or Chettinad chicken is a classic Indian recipe. The origin of this recipe is from Southern State of Tamilnadu, but in terms of popularity it has crossed all the barriers globally. Well the spices which we use to make this recipe offers an extraoridnary taste to it.
It is generally prepared by
chicken marinated in yogurt, turmeric and a paste of red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, garlic and oil.
It’s easy to make and can be adapted as per your taste.
Chicken Chettinad is served hot and garnished with coriander leaves or spring onions, accompanied with rice or paratha.
One thing you must remember, always use standing spices than the crushed ones as fresh spices offer a better taste to the tongue.
I have posted several good recipes in this category, these are easy to make. Have a look at them –
Hence, let’s know more about
Chicken Chettinad recipe –
Preparation Time Cook Time Servings Cuisine 25 minutes 1 hour 20 minutes 4 Main Course, Indian
Nutrition Involved in Chicken Chettinad
However, following amount is the nutrition involved in this recipe per serving:-
1 Serving of Chicken Chettinad (200 grams) offer –
kcal Carbohydrates: 28 g Protein: 22 g Fat:33 g Saturated Fat:21 g Monounsaturated Fat: 12 g Cholesterol: 60 mg Sodium: 1060 mg Potassium: 198 mg Fiber: 6 g Vitamin A: 192 IU Vitamin C: 2.8 mg Calcium: 20 mg Iron: 1.7 mg
Kindly Follow The Saute Lover, here –
1 hour, 20 minutes
1 hour, 45 minutes
For Chicken Marinade
• 750 gms chicken (curry cut)
• 1 tsp turmeric powder
• 1 tbsp lime juice
• Salt as required
For Chettinad Masala
• 1 tbsp oil
• 4 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2-3 green cardamom
• 2 black cardamom
• 2 blades of mace
• 1 tsp anise
• 5-10 curry leaves
• 1-inch cinnamon stick
• 5 cloves
• 2 tbsp black pepper
• 6-8 dry red chilies
• 6-8 garlic cloves
• ½ cup fresh coconut (grated)
• 1-inch ginger (sliced)
• 5 tsp tamarind paste
Heat oil in a kadhai on a medium-high flame. Add sliced onions along and sauté till nice golden brown in color.
Add marinated chicken and sauté for 2 minutes.
Add prepared Chettinad masala and season with salt. Mix well.
Add 1 cup of water and let it come to a boil. Lower the flame and cover with a lid.
Let it cook for 15-20 minutes or till the chicken is nice and tender. Turn off the flame.
Garnish with fresh coriander and serve hot with rice/naan.
Heat oil in a pan on medium-low flame.
Add coriander seeds, cumin seeds, fennel seeds, green cardamom, anise seeds, curry leaves, cinnamon stick, cloves, black peppercorns, and sauté for about 2-3 minutes.
Add dry red chilies, garlic, and sauté till a nice deep brown color is achieved. Take the spices out on a plate.
In the same pan, add coconut and roast till golden brown in color. Turn off the flame and transfer it to the plate.
Let the spice mixture to cool.
Transfer the cooled spice mixture in a wet grinder along with ginger and tamarind paste. Add water and grind into a fine paste. Set aside
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