Chicken Chettinad

Chicken Chettinad is a celebrated culinary gem from the Chettinad region of Tamil Nadu, South India, known for its fiery spices and aromatic herbs. This dish is a hallmark of Chettinad cuisine, which is renowned for its complexity of flavors, marrying a variety of spices in a rich and robust gravy. Chicken Chettinad is made with tender chicken pieces marinated and cooked in a paste of freshly ground spices, coconut, and a tangy hint of tamarind, offering a burst of flavors that are deep, spicy, and unmistakably South Indian.

The preparation of Chicken Chettinad is an art that reflects the rich cultural heritage of the Chettinad community, known for their opulent lifestyle and sophisticated cuisine. The dish is characterized by its use of a unique blend of spices including star anise, fennel seeds, and black peppercorns, creating a flavor profile that is intense and memorable. It’s not just a dish; it’s an experience that transports you to the heart of Tamil Nadu, inviting you to savor the authentic taste of one of India’s most renowned culinary traditions.

Ingredients

• 1 kg chicken, cut into pieces
• 2 tablespoons tamarind paste
• 1 cup coconut milk
• 2 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 10 black peppercorns
• 5 dried red chilies
• 1 tablespoon ginger-garlic paste
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 10 curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• 4 tablespoons sesame oil (or any vegetable oil)
• 1 teaspoon mustard seeds
• 1 star anise
• 2 cloves
• 2 green cardamoms
• 1 inch cinnamon stick

Step-wise Process

1. Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, and dried red chilies in a pan over low heat until they release their aroma. Allow them to cool and then grind them into a fine powder.
2. Heat oil in a large pan over medium heat. Add mustard seeds, star anise, cloves, cardamoms, and cinnamon. Once the mustard seeds start to splutter, add the chopped onions and curry leaves. Sauté until the onions turn golden brown.
3. Add the ginger-garlic paste and turmeric powder, and cook for another 2 minutes.
4. Add the chicken pieces and salt to the pan. Cook on high heat for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
5. Add the ground spice mix and chopped tomatoes. Mix well and cook for 10 minutes, or until the oil starts to separate from the mixture.
6. Add the tamarind paste and coconut milk, and mix well. Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender and the gravy has thickened.
7. Adjust the seasoning according to taste. If the gravy is too thick, add a little water to achieve the desired consistency.

Servings

This recipe serves 4-6 people.

Time Required

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Important Points

• The key to an authentic Chicken Chettinad is in the freshly ground spice mix. Ensure to dry roast the spices to enhance their flavors before grinding.
• The use of sesame oil adds to the authenticity of the dish, giving it a distinctive South Indian flavor, but it can be substituted with any vegetable oil if necessary.
• Adjust the amount of dried red chilies according to your spice tolerance.

How to Serve Chicken Chettinad

Chicken Chettinad is best served hot with steamed rice, roti, or parotta, allowing the flavors of the gravy to be fully appreciated. The dish can also be garnished with fresh coriander leaves for an added burst of color and flavor.

Chicken Chettinad stands out as a testament to the rich culinary heritage of South India, offering a complex blend of flavors that are both invigorating and satisfying. It’s a dish that pays homage to the traditional cooking techniques and spice blends that are unique to the Chettinad region. Whether you are a seasoned lover of Indian cuisine or a curious foodie looking to explore, preparing Chicken Chettinad at home promises a rewarding and flavorful journey into the heart of Tamil Nadu’s culinary traditions. Enjoy the process of bringing this exquisite dish to life and the pleasure of sharing it with family and friends.

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