Chicken Chettinad

Chicken chettinad is an authentic dish of south India & specialty of Tamil Nadu. Spicy, oily with nice aroma. Today I made this dish using microwave & really I felt the difference. Very easy, time consumption required was minimum & very tasty. Compared to gas top, less oil was required. I loved making this dish. Gas top method is also mentioned below. Let’s get into the recipe.

Ingredients:

• Chicken – 500gm (cut into small pieces)
• Onion – 2nos (finely chopped)
• Curry leaves – ½ cup
• Lemon juice – 1tbsp (optional)
• Oil – 4tbsp

Paste: (grind together)

• Grated coconut – 1/2cup
• Dhania/ Coriander seeds/ Malli – 1tbsp
• Fennel seeds/ Saunf – 1tbsp
• Ginger – 1inch
• Garlic pods – 6nos
• Peppercorns – 1tbsp
• Tomatoes -2 nos
• Dry red chilies – 4nos
• Green Cardamoms/ Illaichi – 3nos
• Cloves/ Laung – 2nos
• Turmeric powder – ¼ tsp
• Salt – ¾ tsp

Garnish:

• Onion – 1no (sliced thinly)
• Curry leaves – 5nos
• Pepper powder – 1tsp (optional)

Microwave Method:

• Grind together all the ingredients mentioned under paste in a mixer to a very smooth paste with ½ cup water.
• Put 3tbsp oil in a microproof dish, add onion & curry leaves. Microwave for 5mins.
• Then add the chicken pieces & microwave covered for 5mins
• Add the prepared paste & mix nicely & microwave covered for 9minutes
• Add 1 ½ cup of water. Microwave covered for 6minutes. Keep aside.
• Put 1tbsp oil in a microproof dish, add the sliced onion & curry leaves. Microwave for 5mins.
• Garnish it on top of Chicken chettinad curry. Check salt & add if required.
• Garnish with pepper powder & lime juice during serving (optional)
• Chicken chettinad is ready serve hot.

Normal Gas top method:

• Grind together all the ingredients mentioned under paste in a mixer to a very smooth paste with ½ cup water.
• Put 3tbsp oil in a kadai, add onion & curry leaves & sauté till onion turns transparent.
• Add the chicken pieces, prepared paste. Nicely mix & add 1cup water.
• Close it with a lid & cook covered for another 20mins in medium flame or else until the chicken is completely cooked.
• In another kadai, add 1tbsp oil, add the sliced onion & curry leaves & sauté till onion turns transparent golden brown in color.
• Garnish it on top of Chicken chettinad curry. Check salt & add if required.
• Garnish with pepper powder & lime juice during serving (optional)
• Chicken chettinad is ready serve hot.

Goes well with rice, chapathi & naan.

Other Recipes

• Lemon Drizzling Cake
• Rava Laddoo
• Bread Pakoda
• Red Bean &Pumpkin curry
• Cabbage paratha