CHA-CHA-CHA: CHicken CHettinad

I have absolutely no clues about what I have just typed in the Title.

Nonetheless, here is an easy way of making Chicken Chettinad. It is one of my favourite dishes when we have Indian food in restaurants. However I find the outside food too greasy, so I make it at home. This one is strongly flavoured (it will Kick-Out your cold) chicken curry dish and the MUST-HAVE ingredients here are curry leaves, Methi/Fenugreek seeds, Fennel seeds amongst the other spices.

Normally I showcase all meals that are one-pot, but this one requires roasting spices and coconut and then grinding. So I use my same pot to do all the spice mixture roasting. Lightly rinse it, and cook the chettinad in the same pot. Inspite of the mixie-grinding etc etc etc, this dish is pretty quick.

4 chicken scallopini (about 2 breast)- cut and marinated with salt, turmeric.

To Roast & Grind:
1/2 tsp oil
3/4 tsp cumin seeds
1 tsp coriander seeds
2 whole dry chillies
3 cloves/ lavang
5-6 peppercorns
1/4 of star anise
1/4 inch cinnamon stick
1/4 tsp methi seeds
1/2 tsp fennel seeds
3 tsp shredded coconut/ frozen coconut
1/2 tsp ginger
4 cloves garlic

Tadka & cook:
2 T canola oil
1/4 tsp mustard seeds
1/4 tsp fenugreek/ methi seeds
1/4 tsp fennel seeds
10 curry leaves
1 onion, minced
1/4 tsp ginger minced
1 tsp chilli powder
1/2 tsp turmeric
1 tomato chopped
1/4 cup coconut milk (optional)
salt to taste
1/2 lemon, juiced
2 tsp coriander leaves

1. Clean and marinade chicken with 1/2 tsp salt, 1/4 tsp turmeric powder.
2. Roast the ingredients under “To Roast & Grind”. Spices till fragrant. Then add coconut & ginger-garlic. Roast 2 mins. And grind with little water to smooth paste. I use lesser coconut. More coconut tastes better. You can use about 1/2 cup.
3. Heat oil. Temper with mustard seeds- sizzle, methi seeds, fennel seeds, curry leaves, onions, ginger and stir fry till oinions start caramelizing and light brown.
4. Add chilli powder, turmeric, the ground paste, chicken and mix well till chicken is well coated. Cook For 2 mins on high heat covered. (Chettinad aromas already filling nooks& crannies). Add about 1/2- 3/4 cup water- depending upon the gravy consistency needed. Cover and cook for 10 mins. Add chopped tomatoes, salt if needed and cook for another 10 mins or till cooked. Add lemon juice once cooked and off stove. Garnish with coriander leaves.

This is the best chicken chettinad recipe I have tasted. And my Significant Other seconds this. You can add about 1/4 cup of coconut milk to make it more creamy!! Try this. It is delicious!

Cheers- M

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