Chicken Chettinad Recipe ๐
Overview:
Chicken Chettinad is a delightful South Indian dish bursting with flavors and fragrances that will transport you to the heart of Tamil Nadu with its rich blend of spices and aromatics. This recipe, passed down from a restaurant chef through generations, promises an authentic taste that’s both comforting and exotic. With a prep time of just 10 minutes and a cook time of 25 minutes, you can enjoy this culinary masterpiece in under 35 minutes!
Ingredients:
- 1 whole chicken, cut into pieces
- 4 tablespoons of ginger, finely chopped
- 1 1/2 tablespoons of garlic, minced
- 1 1/2 cups of grated coconut
- 2 tablespoons of fresh coconut, shredded
- 2 tablespoons of whole coriander seeds
- 2 cups of water
- 1 sprig of curry leaves
- 1 tablespoon of coriander powder
- 2 onions, thinly sliced
- 4 dry red chili peppers
- Salt, to taste
- Handful of fresh cilantro or coriander leaves, for garnish
- Tamarind pulp, soaked (quantity as needed)
Nutritional Information (per serving):
- Calories: 664.1
- Fat: 44.8g
- Saturated Fat: 13.3g
- Cholesterol: 172.5mg
- Sodium: 173.5mg
- Carbohydrates: 19.7g
- Fiber: 3.8g
- Sugar: 7.6g
- Protein: 45.6g
Instructions:
| Step | Description |
|---|---|
| 1 | Heat oil in a wok or fry pan over medium heat. |
| 2 | Add grated coconut, dry red chili peppers, whole coriander seeds, shredded fresh coconut, and curry leaves to the pan. Roast them until aromatic, stirring occasionally to prevent burning. |
| 3 | Toss in the sliced onions and fry until they turn golden brown, releasing their sweet aroma into the kitchen. |
| 4 | Stir in the finely chopped ginger and minced garlic, sautรฉing for about 5 minutes until their raw smell dissipates, infusing the dish with their pungent essence. |
| 5 | Incorporate the soaked tamarind pulp, chicken pieces, salt, and coriander powder into the pan, mixing them well with the aromatic base. |
| 6 | If you desire a thicker gravy, add half a cup of water to the mixture, stirring to combine all the flavors. |
| 7 | Let the chicken cook uncovered for about 10 minutes, allowing the spices to penetrate the meat and the gravy to thicken to perfection. |
| 8 | Cover the pan and simmer until the chicken is tender and cooked through, absorbing the rich flavors of the Chettinad masala. |
| 9 | Once done, garnish your Chicken Chettinad with a generous handful of fresh cilantro or coriander leaves, adding a burst of freshness and color to this tantalizing dish. |
| 10 | Serve hot with steamed rice or fluffy naan, savoring each bite of this aromatic and flavorful Chicken Chettinad, reminiscent of the vibrant streets of Tamil Nadu. |
Tips:
- For a spicier kick, you can increase the quantity of dry red chili peppers according to your taste preferences.
- Freshly grated coconut enhances the dish’s texture and aroma, but you can use desiccated coconut as a substitute if fresh coconut is not available.
- Soak the tamarind pulp in warm water for about 15 minutes to soften it before adding it to the dish, ensuring a smooth blend of tangy flavor throughout the gravy.
Final Thoughts:
Indulge in the irresistible allure of Chicken Chettinad, a culinary masterpiece that marries the bold flavors of South Indian spices with tender chicken pieces, creating a symphony of taste and aroma on your palate. Whether you’re hosting a dinner party or craving a comforting meal at home, this recipe is sure to impress and satisfy even the most discerning of palates. Enjoy the rich heritage and vibrant flavors of Tamil Nadu with every mouthful of this sensational dish!
