Fiery Chicken Chettinad Recipe Straight From South India

Ingredients

• For Chettinad Paste

  100 Gms onionsChopped
• 50 Gms ginger
• 50 Gms garlic
• 50 Gram fennel seeds
• 20 Gms Cumin seeds
• 25 Gms Peppercorns
• 10 Gms Red chillies
• 100 Gms coconut

• For Making The Curry

  500 Gms chicken
• 75 Ml oil
• 150 Gms onions
• 100 Gms Tomatoes
• 2 Gms Cinnamon Sticks
• 2 Gms cloves
• 2 Gms cardamoms
• 5 Gms Cumin
• 2 Gms Curry leaves
• 10 Gms turmeric powder
• salt
• 25 Gms Coriander leaves

Let’s cook

1. In a pan put the ingredients such as onions, ginger, fennel seeds, cumin seeds, peppercorns, red chillies, coconut and sauté in oil until they turn aromatic. Take them out in a bowl and let it cool. Grind the ingredients into a fine paste.

2. Generously spread the paste on the chicken pieces and let it marinate for 10-15 minutes.

3. Take a pan and heat oil in it. Add cardamom, clove, cumin seeds, and cinnamon stick. Sauté until they turn aromatic and then add curry leaves. As they splutter, add chopped onions and sauté until they turn brown. Add tomatoes and cook for 5 minutes.

4. Add the marinated chicken to the spices and sauté well. Add the rest of the paste with some turmeric powder. Sprinkle water at intervals. Add salt and cover with a lid. Let it cook. If you want to spice it up, then you can add more chilli as preferred. Garnish with coriander and serve hot.