Chettinad chicken recipes are very popular in almost all the restaurants here in South India. Chettinad cuisine originates in Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic in India.The cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.
Today’s special is Chettinad Chicken Chukka/dry. It’s easy to make and all you need is the Chettinad masala powder. This masala powder is what gives the dish the flavor and the authentic taste of Chettinad.
Here’s Chettinad chicken dry masala curry with step by step pictures-
Chicken – 500 gms
Onions – 1 large
Curry leaves – 1 sprig
Ginger-garlic paste – 1 tbspn
Turmeric powder – 1/4 tspn + 1/2 tspn(used while washing chicken)
Salt to taste
Water -1 cup
Oil – 2 tbspn
To make Chettinad masala powder-
Dried red chillies – 5-6 nos.
Coriander seeds – 1 tbspn
Black pepper corns – 1 tbspn
Fennel seeds – 1 tbspn
Cumin seeds – 1 tbspn
Method of preparation:-
1. Clean the chicken thoroughly and wash them in water for 3-4 times. Then add about 1/2 tspn of tumeric powder and water until chicken in fully immersed and let it sit for 10 mins. Then drain the turmeric water and marianate with little salt. This step of washing chicken in turmeric water will reduce the smell in the chicken.
2. In a kadai, add the ingredients mentioned under “To make Chettinad masala powder” one after the other in the other shown and dry roast them. Be careful not to burn the spices. Keep stove in low flame and roast the spices.
3. Remove from heat and allow it to cool down. Then put them in a blender and blend it into fine powder. Keep aside.
4. Roughly chop onions and grind them too(no need to add water for onions to grind, as it’ll release it’s own moisture).
5. Heat oil in kadai and add curry leaves to hot oil and allow them to splutter.
6. Add onion paste. Saute until onion powder gets cooked. Next add ginger-garlic paste and saute till the raw smell of the paste goes.
7. Now add the marinated chicken and let it cook for 3-5 mins.
8. Add the ground Chettinad chicken masala powder, turmeric powder and salt to taste(remember we aded salt to chicken to marinate) and fry to 2 mins.
9. Finally add 1 cup water and cover the pan with a lid and cook it until all water evaporates and chicken is cooked fully.
10. Hot, spicy, flavorful Chettinad chicken dry fry is ready. Serve them with white rice with surry of your choice or sambar. They go well with rotis too.