Chettinad Style Chicken Food

EASY CHETTINAD CHICKEN RECIPE: HOW TO MAKE CHETTINAD CHICKEN AT HOME

Steps:

• Chettinad Chicken is a delicious and spicy dish, which can be prepared at home without putting in much efforts. Here's how you can go about preparing this dish. Wash and clean the chicken in running water. To make the chicken tender, soak it in some water, salt and turmeric. Then drain the excess water, this will make the chicken soft and reduce the cooking time.
• Take a deep bottom non-stick pan/ kadhai and heat oil over moderate flame. Once the oil is hot enough and it starts bubbling, add cinnamon, stone flower, fennel seeds and fry for a minute.
• Add in the finely chopped onions, a pinch of salt and curry leaves. Fry till the shallots turn golden. Add in the chicken and stir occasionally. Cook for 5 minutes. Add in the freshly prepared spices and sugar. Mix well and let the spices coat the chicken pieces nicely. Cook for another 10 minutes with the lid on.
• Add 1/2 cup of water, mix well. Add in more spices if required or else let it cook for 20 minutes and cover it again with a lid. Keep tossing the chicken in between and add more water if required. Garnish with some tempered curry leaves and roasted red chilies. Serve hot with Rice, Paratha or Appam.

CHETTINAD PEPPER CHICKEN RECIPE COURTESY OF MADHUR JAFFREY

Steps:

• Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed.
• Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes.
• Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes.
• Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving.
• *urad dal is a small, pale yellow split pea.
• Suggested wine: Rosemont Estate Shiraz Cabernet 1997.

CHETTINAD CHICKEN CURRY

Steps:

• Coarsely crush the cloves and cardamom using a mortar and pestle or a spice mill. Set aside.
• Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.
• Add the cloves/cardamom and cinnamon. Stir and cook for 30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and sear for 3 to 4 minutes per side, until light brown.
• Add the tomato puree, coconut, salt and water. Bring to a gentle boil, reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender. Sprinkle in the lemon juice. Transfer to a heated serving dish. Remove the cinnamon stick. Garnish with sprigs of cilantro.
• Note: If you don't want to grate your own coconut, you can buy frozen grated coconut in Indian and Asian markets.

INDIAN-STYLE "CHETTINAD" CHICKEN

Steps:

• Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
• Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

CHICKEN CHETTINAD

Steps:

• Heat oil in a wok or fry pan.
• Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
• Then add the onions and fry till brown.
• Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
• Add soaked tamarind pulp, chicken, salt and coriander powder.
• Add 1/2 water if you need a thick gravy.
• Cook open for 10 mins.
• Cover and cook till chicken is done.
• Garnish with fresh cilantro or coriander leaves.