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Chicken Chettinad

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Ingredients

Adjust Servings:
500 g chicken
1 large onion chopped
2 medium tomatoes chopped
50 ml oil
1/2 inch cinnamon sticks
3-4 cloves
2 cardamoms
8-10 curry leaves
1 tsp cumin
salt to taste
½ tsp turmeric powder
½ cup coriander leaves chopped
For the Paste
1 medium chopped onion
8-10 garlic cloves
½ inch ginger
2 tsp fennel seeds
2 tsp cumin seeds
50 g coconut
3-4 red chilies
1 tsp peppercorns

Nutritional information

1283
calories
107.75 g
carbohydrates
126 g
protein
45.41 g
fat
1217 mg
sodium
337 mg
cholesterol

Chicken Chettinad

Features:
  • Non Veg
Cuisine:
  • 35 mins
  • Serves 4
  • Easy

Ingredients

  • For the Paste

How to make the marinade paste for Chicken Chettinad

1. Grind all the ingredients listed under the ‘For the marinade paste’ section.

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How to make Chicken Chettinad

  1. Clean and cut the chicken into pieces. Make sure the pieces are not too small.

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  1. Marinate the chicken pieces with the ground paste. Leave it on for about 15 minutes.

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  1. Heat oil in a pan and add cardamom, cinnamon, cumin, and cloves.

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  1. Add the chopped onions and saute to mix well with spices.

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  1. Add in the curry leaves and saute the onions till they turn golden brown.

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  1. Add the chopped tomatoes, turmeric powder, salt and mix well. Simmer and cook for about 10 minutes or until the tomatoes are cooked well.

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  1. Add the marinated chicken, mix well. Cover and cook for 10 minutes.

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  1. Sprinkle water when needed and cook until the chicken becomes tender.
  2. Add pepper, salt and red chilli powder to the chicken curry as per your taste.

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  1. Garnish with chopped coriander leaves.

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  1. Serve and enjoy!

Did you know?

Until 1964, chicken wings were thrown out, and not eaten as they were considered undesirable. In 1964, barbequed chicken wings started becoming a favorite among people in a local bar in Buffalo, New York. It was then named Buffalo wings, which is now quite popular, and features on the menu of most famous restaurant chains.

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