Chicken Chettinad Food

CHICKEN CHETTINAD

Chicken Chettinad image

My SIL gave me this recipe which was given to her by a restaurant chef. I loved the flavours and the arome of this dish when it was cooking and it tasted wonderful too.

Provided by Girl from India

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 chicken
4 dried red chilies, broken by hand into pcs
1 1/2 tablespoons grated ginger
1 1/2 tablespoons garlic
2 tablespoons dry coconut, grated (khopra) or 2 tablespoons fresh coconut, can be used
2 teaspoons spices, of cardamom,peppercorns,cloves and cinnamon
1 tablespoon whole coriander seed
1 tablespoon walnut sized ball of tamarind soaked in water
1/2 cup curry leaf
2 tablespoons coriander powder
4 medium onions, sliced
2 tablespoons oil
salt
coriander leaves (to garnish)

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.

Nutrition Facts : Calories 664.1, Fat 44.8, SaturatedFat 13.3, Cholesterol 172.5, Sodium 173.5, Carbohydrate 19.7, Fiber 3.8, Sugar 7.6, Protein 45.6

CHETTINAD-STYLE CHICKEN

Chettinad-Style Chicken image

I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

2 ¼ pounds skinless, boneless chicken breast, cut into bite-sized chunks
1 teaspoon turmeric
salt to taste
¼ cup vegetable oil
2 teaspoons poppy seeds
2 teaspoons whole black peppercorns
2 teaspoons fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
3 large onions, minced
4 green chile peppers, chopped
2 sprigs fresh curry leaves
1 tablespoon ginger paste
1 teaspoon garlic paste
1 cup chopped fresh tomatoes
½ cup water

Steps:

Rub the chicken pieces with the turmeric and salt. Set aside.
Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 13.5 g, Cholesterol 103.9 mg, Fat 15.4 g, Fiber 2.9 g, Protein 40.5 g, SaturatedFat 3 g, Sodium 127.7 mg, Sugar 5.6 g

INDIAN-STYLE "CHETTINAD" CHICKEN

Indian-Style

A spicy and flavorful Indian chicken dish that can be served with rice, dhal, or simply eaten on its own!

Provided by Kavin Fatehchand

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound chicken thighs, or more to taste
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon chile powder
salt to taste
3 tablespoons vegetable oil
½ onion, chopped
2 dried red chile peppers, or more to taste
1 teaspoon hulled, split pigeon peas (toor dal)
½ teaspoon whole fenugreek seeds
½ cup water

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.

Nutrition Facts : Calories 284 calories, Carbohydrate 3.7 g, Cholesterol 63.8 mg, Fat 21.6 g, Fiber 0.8 g, Protein 18.3 g, SaturatedFat 4.8 g, Sodium 95.9 mg, Sugar 1.2 g

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