How to make Chicken Chettinaad -
A South Indian delicacy.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Chicken (चिकन), Oil (ऑइल)
Cuisine : Tamil Nadu
Course : Main Course Chicken
For more recipes related to Chicken Chettinaad checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Manchurian . You can also find more Main Course Chicken recipes like Spicy Fire Chicken with Cheese Chengfu Chicken Achari Murgh - SK Khazana Lazeez Murgh Tikka Masala
Chicken Chettinaad Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Chettinaad Recipe
Chicken skinned and cut into 12 pieces 1 kilogram
Oil 4 tablespoons
Dried red chillies 6-8
Coconut scraped 1/2 cup
Poppy seeds (khuskhus/posto) 2 teaspoons
Coriander seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Green cardamoms 3
Cloves 2
Cinnamon 1 inch stick
Star anise 1/2
Fennel seeds (saunf) 1 teaspoon
Ginger chopped 1 inch piece
Garlic chopped 10 cloves
Onion chopped 1 large
Curry leaves 10-12
Tomatoes chopped 3 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat one tablespoon oil in a pan and roast the red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant.
Step 2
Cool and grind to a paste along with the ginger and garlic. Heat the remaining oil in a thick bottom pan, add the onion and sauté till golden. Add the curry leaves and the ground paste and sauté for two to three minutes.
Step 3
Add the tomatoes, red chilli powder and turmeric powder and sauté for further two to three minutes. Add chicken, mix well and sauté for five minutes. Add two cups of water, salt and lemon juice and mix. Cover and cook till the chicken is done.
Step 4
Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Nutrition Info
Calories : 2415 Kcal
Carbohydrates : 38.2 gm
Protein : 268.4 gm
Fat : 132 gm
Other : 22.3gm
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