Spicy Chicken Chettinad

Name: Spicy Chicken Chettinad
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 3
Cuisine: Indian
Ingredients: 500 g Chicken (curry cut); 1 Star Anise; 3 Green Cardamom; 2 Cinnamon Stick (small pieces); 2 Green Chilli; 3 Cloves; 3 Dry Red Chilli (divided); 1 tsp Black Peppercorns; 1 tbsp Coriander Seeds; 0.5 tbsp Cumin Seeds; 0.5 tbsp Fennel Seeds; 0.5 tsp Poppy Seeds (Khas Khas); 1 tsp Black Mustard Seeds; 3 tbsp Desiccated Coconut; 1 tsp Kashmiri Red Chilli Powder; 0.5 tbsp Ginger (chopped/paste); 0.5 tbsp Garlic (chopped/paste); 3 tbsp Curd; 2 tbsp Tamarind Paste; 0.5 tsp Salt (as per taste); 4 tbsp Ghee; 0.5 tsp Black Mustard Seeds; Curry Leaves (1-2 sprigs; 2 Onion (medium-sized)(finely chopped/ground); 3 Tomatoes (finely chopped/ground); 1 tsp Turmeric; 4 cup Water; 1 tsp Lemon Juice (optional); 1 tbsp Ghee/Oil; 0.25 tsp Kashmiri Red Chilli Powder

Leena Kohli (@leenakohli)

4.5

From 2 ratings

Indian Lunch Dinner Meat

Discover the bold flavours of Chettinad with this authentic and easy-to-make chicken recipe. Freshly ground spices and yogurt create a delicious balance of flavours that will delight your taste buds. Perfectly paired with steamed rice or Indian bread, this dish is sure to be hit with your family and friends....

Prep Time

2hr 0min

Cook Time

30min

Total Time

2hr 30min

How to make Spicy Chicken Chettinad

For Dry Roasting & Chettinad Paste:

Step 1
Heat a pan on medium flame and dry roast the star anise, green cardamoms, cinnamon stick, cloves, 2 dry red chillies.
Step 2
Add black peppercorns, coriander seeds, cumin seeds, fennel seeds, poppy seeds and mustard seeds, and stir for 2-3 minutes until they change their colour and a pleasant aroma arises.
Step 3
Keep stirring to avoid burning the spices.
Step 4
Turn off the flame, transfer the roasted spices to a plate, and let it cool.
Step 5
Coarsely grind the roasted spices in a mixer.
Step 6
Add desiccated coconut, kashmiri red chilli, ginger, garlic cloves, green chilli, curd, tamarind paste and salt to the ground spices, and blend to make a fine paste.
Step 7
Marinate the chicken pieces with the blended paste. Make sure they should be coated evenly with the paste.
Step 8
Cover the bowl with a cling film or a plate and refrigerate the marinated chicken for at least an hour or overnight for the chicken to absorb more flavour.

For Gravy

Step 1
Heat oil in a heavy-bottomed pan or wok on medium flame. Add mustard seeds and let them crackle. Add two dry red chillies and the curry leaves and stir for a few seconds.
Step 2
Add chopped onions, stir and cook for 4-5 minutes or until golden brown. Stir occasionally.
Step 3
Add tomatoes, turmeric and salt and cook until tomatoes are soft and the oil starts to separate. Stir occasionally in intervals. Keep adding a small amount of water while cooking, as this helps to keep the masala moist and prevent it from sticking to the bottom.
Step 4
Add the marinated chicken to the pan and cook on high flame for 2-3 minutes.
Step 5
Add water and bring it to a boil. Reduce the flame from low to medium and cook for 20 -30 minutes or until chicken is tender and oil releases to the surface. Stir occasionally.
Step 6
Check the seasoning and adjust it to taste.
Step 7
Add lemon juice and mix nicely for a few seconds.

For Tempering

Step 1
Heat ghee in a small frying pan on medium flame.
Step 2
Turn off the flame and add kashmiri red chilli powder.
Step 3
Pour the tempering on the cooked chicken and mix.
Step 4
Serve hot with steamed rice, roti or naan.

Nutrition (per serving)

Calories

705.0kcal (35.25%)

Protein

55.0g (100%)

Carbs

30.0g (10.91%)

Sugars

3.3g (6.66%)

Healthy Fat

23.5g

Unhealthy Fat

26.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Marinating the chicken overnight will help to absorb more flavours of the spices and will have a more intense aroma.
You can adjust the heat level of the dish by reducing or increasing the number of dry red and green chillies used in the recipe.
Adding fresh curry leaves gives a pleasant aroma to the dish.
You can use freshly scraped coconut instead of desiccated coconut to enhance the dish's overall taste.
You can add more water as required for the gravy.

FAQS

How do I make Spicy Chicken Chettinad more suitable for a gluten-free diet?
To make Spicy Chicken Chettinad gluten-free, simply ensure that the ghee or oil you use is gluten-free. Additionally, serve it with gluten-free options like steamed rice or gluten-free Indian bread, such as rice roti or besan (gram flour) roti.
What are some good side dishes to pair with Spicy Chicken Chettinad?
Spicy Chicken Chettinad pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita to balance the heat, or a simple salad of sliced onions and tomatoes for a refreshing contrast.
Can I substitute any ingredients in the Spicy Chicken Chettinad recipe?
Yes, you can substitute chicken with paneer or tofu for a vegetarian version. If you don't have tamarind paste, you can use lemon juice or vinegar for acidity. For a milder flavor, reduce the number of green and dry red chilies used in the recipe.
How should I store leftover Spicy Chicken Chettinad?
Store any leftover Spicy Chicken Chettinad in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze it for up to a month; just make sure to thaw it in the refrigerator before reheating.
What is the best way to ensure the chicken is tender in Spicy Chicken Chettinad?
To ensure the chicken is tender, marinate it for at least an hour or overnight in the blended spice paste. Cooking it on low to medium heat for 20-30 minutes after adding it to the pan will also help it become tender and allow the flavors to meld beautifully.

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