Teresa's Recipes
Chettinad Chicken
Chettinad Chicken is a mouthwatering dish that hails from the vibrant region of Chettinad in Tamil Nadu, India. Renowned for its bold flavors and aromatic spices, this chicken curry is a feast for both the eyes and the palate. With tender chicken pieces simmered in a rich, spicy masala made from a blend of traditional Chettinad spices, this dish is perfect for those who crave a taste of authentic Indian cuisine. Served hot and garnished with fresh coriander leaves, it pairs beautifully with steamed rice or soft roti, making it a delightful meal for any occasion.
Ingredients
- 2 tablespoons Oil
- to taste Salt
- for garnish Coriander leaves
- 2 teaspoons Red chilli powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Chettinad masala
- 1 tablespoon Ginger garlic paste
- 2, chopped Tomatoes
- 2, finely chopped Onions
- 1 kg, cut into pieces Chicken
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 20g
- Carbs: 10g
- Protein: 35g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Clean the chicken thoroughly and cut it into bite-sized pieces.
- In a large pan, heat the oil over medium heat. Add the chopped onions and fry until they turn golden brown, stirring occasionally.
- Add the ginger garlic paste to the pan and sauté for about 2-3 minutes until the raw smell dissipates.
- Stir in the chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
- Add the Chettinad masala, turmeric powder, red chilli powder, and salt to the pan. Mix well to combine all the spices.
- Introduce the chicken pieces to the pan, stirring to ensure they are well coated with the spice mixture. Cook on medium heat for 10-15 minutes, allowing the chicken to absorb the flavors.
- Once the chicken is partially cooked, cover the pan and reduce the heat to low. Let it simmer for another 20-25 minutes, or until the chicken is tender and fully cooked through.
- Garnish with freshly chopped coriander leaves before serving hot.
Tips
- For an extra kick, consider adding whole dried red chillies or green chillies along with the onions.
- If you prefer a creamier sauce, you can add a splash of coconut milk or yogurt at the end of cooking.
- Serve with a side of raita (yogurt sauce) to balance the spiciness.