Chicken Chettinad was originally popular in the Chettinad region of Tamil Nadu, but now it is a favourite food item in most homes and restaurants of Tamil Nadu.
This dish is prepared using a combination of spices and it has its unique flavor and taste. We can have it for all rice based meals as side dish and it can be consumed along with Chappathi, Parotta etc also.
Cooking Time: 30 mts.
1. Chicken : 500 Grams
2. Shallots : 100 grams
3. Onion: 1
4. Tomato: 2 ( 50 Grams approximate)
5. Ginger Garlic Paste: 1 Teaspoon
6. Curry leaves: 2 sprigs
7. Turmeric Powder: 0.5 Teaspoon
8. Salt: 0.75 Teaspoon
9. Water: 1 Cup
10. Oil: 0.25 Cup
Dry roast the following spices (without Oil) in a vessel :
1. Cinnamon: 1″ piece
2. Cardamom: 1
3. Cloves: 3
4. “Kalpasi” (an Indian Chettinad spice called “phool pathar” in Hindi also called Black stone flowers ) : a few pieces
5. Cumin : 1 Teaspoon
6. Pepper: 0.75 Teaspoon
7. Aniseed: 0.25 Teaspoon
8. Red Chili: 6
9. Coriander Seeds: 1 tablespoon
10. Coconut Gratings: 1 Cup
In a skillet dry fry the spices without oil and grind them in a blender to a smooth powder and keep.
Take a teaspoon of oil in the same vessel and fry the shallots and grind them in the blender and keep the shallots paste aside.
Chop the Onion and tomatoes.
Cut, clean and keep the Chicken pieces.Take a skillet and heat oil in it. Fry the chopped onion first and then add the tomato pieces with ginger and garlic paste.
Then add the chicken pieces along with Turmeric powder, Curry leaves and salt and saute for 5 minutes. You can add water and cook for another 5 minutes over medium flame. Keep the vessel covered.
Now the ground spices can be added along with the ground Shallots paste to the chicken and let it simmer for another 10 minutestill the gravy thickens to the desired consistency.