Today’s presentation is the spicier one, which is none other than the chettinad chicken,when said chettinad chicken masala almost everyone’s mouth starts watering.
This is South India’s most flavourfull dish made with chicken fresh ground spices and herbs.
Preparation Time
1-1.5 hours
Serve
6-8 Person
- Chicken - 1 kg
- Grated coconut - 1/2 cup
- Onion - 3
- Tomato - 4
- Red chili - 10-15
- Coriander seeds - 1/4 teaspoon
- Fennel seeds - 3/4 teaspoon
- Cinnamon - 1/2 inch
- Cardamom - 3
- Cloves - 1
- Star anise - a small amount
- Cumin seeds - 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Red chili powder - 3/4 table spoon
- Dhanya powder - 3/4 teaspoon
- Salt - as needed
- Curry leaves, coriander leaves - as needed
- Gingerly oil - as needed
- Ginger garlic paste - 1,1/2 tablespoon
- 1 Clay pot
- 1 spoon
- Heat a clay pan with oil and 1/2 tbsp of fennel seeds,the remaining fennel seeds can be used while cooking the chicken,then add cumin seeds,pepper,whole garam masala,red chillies coriander seeds and kalpasi.
- When begin to smell good, add curry leaves,next ingredients to be added is the coconut and roast until it's transparent into slight golden colour.
- At this stage the oil doesn't appear.as it gets sauteed you can notice the oil appearing on top.if you continue to saute you could achieve this texture.
- When the oil begin to arise turn off the stove instantly, Transfer the contents to a plate and allow it to cool at room temperature, transfer the cooked content to a mixer jar, pour required amount of water and grind it into a fine paste.
- To another clay pan.pour oil and heat.once heated,add fennelseeds,bayleaves,cardamom, cloves and sliced onions.
- Followed by onions,add curry leaves and saute well to golden brown colour,the Onion are well sauteed now and at this stage, add ginger garlic paste.Post sautering the ginger garlic paste thoughly,add tomatoes and saute
- Now add turmeric powder,coriander powder,chilli powder salt and then saute for two minutes.Once the raw smell leaves from the masala,pour water and cook.
- when the masala gets cooked well we shall add the cut chicken pieces.mix the chicken well with the masala and saute.At this stage add the prepared paste, mix the paste well with the masala and the chicken.
- In this stage you add the little amount of water as the chicken gets cooked, it releases water and turns the gravy consistency thin.
- Cook covered till the chicken is fully cooked, now garnish with curry leaves coriander leaves and pour little amount of gingerly oil to the prepared mixture.
- It taste awesome,when accompanied with white rice.Enjoy the ultimate chettinad chicken gravy.
- Star anise is essential for Chettinad chicken
- Use more curry leaves and red chilies for extra flavor
- Adjust garam masala and red chili powder according to taste
- Use clay pot for authentic flavor
- Adjust spice levels to suit your taste
- Use fresh ingredients for best flavor.
- Serve with rice or dosa
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