Indian Style Chettinad Chicken Food

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

A SUPER-DUPER CHETTINAD CHICKEN CURRY

A Super-Duper Chettinad Chicken Curry image

Provided by Dan Toombs

Categories Main

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons ghee or rapeseed (canola) oil
1 three inch piece of cassia bark or cinnamon stick
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon fennel seeds
10 shallots - finely chopped
20 curry leaves
8 boneless chicken thighs - skinned and cut in half
2 tablespoons garlic and ginger paste
2 teaspoons honey
Salt and pepper to taste

Steps:

Heat the ghee/oil in a large frying pan or wok.
When bubbling, throw in the fennel seeds and cassia bark and fry for about a minute.
Add the curry leaves and chopped shallots and fry until the shallots are soft and translucent - about two minutes.
In go the chicken pieces and the remaining spices. Stir it all up to combine before adding the ginger and garlic paste and the honey.
Fry for about five minutes until the chicken is 80% cooked.
Add about 125ml of water or chicken stock to the pan and simmer for 20 minutes until the chicken is tender coated with the think honey sauce.
Serve immediately with white rice.

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