Chettinad Chickn – one of the spiciest, oiliest and most aromatic in India with a distinctive culinary style with judicious blend of spices, a very unique quality of Chettinad cooking. This scrumptious chicken curry gets it flavor from three distinctive ingredients… Kalpasi ,Jaathikai and Jaathipoo which is must for this recipe and all fresh ground masala makes this “a out of the world” dish to compliment your meal!
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|1 lb||Chicken (1/2 kg approx, cut into small pieces)|
|2 teaspoon||Lime juice|
|½ teaspoon||Turmeric powder|
|7 long chilies||Dry red chilli|
|4 tablespoons||Corrainder/dhania seeds|
|1 teaspoon||Cumin seeds|
|2 teaspoon||Fennel seeds|
|2 teaspoons||Black peppercorns|
|3 teaspoons||Poppy seeds|
|2 teaspoon||Split roasted gram/pottukadalai|
|5 teaspoons||Dry coconut flakes/ desicated / fresh coconut|
|2 small sticks||Cinnamon (1/2 inch)|
|2||Mace/jathipoo (2 petals)|
|1 pinch||Nutmeg powder / Jaathikai (or 1/8 the of teaspoon grated nutmeg)|
|1||Star anise (2 petals)|
|2 leaves||Bay leaf|
|3 pieces||Black stone flower/ kalpasi|
|2 cups||Onion (chopped, preferably chinna vengayam/ pearl onions)|
|1 long||Green chilli|
|1 tablespoon||Ginger garlic paste|
|1 teaspoon||Red chilli powder (regular spicy podi)|
|3 tablespoons||Coriander leaves (chopped)|
|10 leaves||Curry leaves|
|1 teaspoon||Salt (or to taste)|
Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. (Note: For dry roasting – Each spices has to be dry roasted separately. If time is an issue, then combing altogether and roasting is OK. Either way, if possible try to dry roast coconut separately, as its got this tendency to burn quickly and doesn’t mingle well other spices.)
Marinate chicken with turmeric powder, salt and lime juice for atleast 1/2 hour.
Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.
Heat oil in a pan and add bay leaf and kalpasi. Let it sizzle.
Add chopped onions & green chillies and fry until golden brown.
Add marinated chicken and fry along with onions until thoroughly cooked and browned.
Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt. Cover and cook over low flame for 10 minutes to get that chicken cooked well.
When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve hot with flaky porotta , biryani or any rice dish.
- Serves 3
- Some spices are very stron, so pls use just the measured listed above… just a few petals can go a long way.
- Always cook this with chicken with bones for authentic taste or naatu kozhi.
- Do not skip that kalpasi which is the most important ingredient for this dish.
- You may add extra water to bring it to a semi thick consistency.
- Check out our other chettinad recipes… Chettinad Mutton Kuzhambu Chettinad Eral Masala Kaikari Biryani Muttai Omelette Kuzhambu Chettinad Paneer Masala