Thursday, December 31, 2015

Chicken Chettinad


This is my version of chicken chettinad. You know what I like most about this curry? I can use the leftover chicken to make a pizza with naan.

Chicken Chettinad
Chettinad style Chicken Curry
2 lb chicken pieces (boneless and skinless)
2 tbsp. yogurt
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 tsp garlic paste
1/2 tsp ginger paste
1 tbsp lemon juice, freshly squeezed

You will also need
extra salt
1 cup reduced fat coconut milk
1 tsp freshly crushed black pepper
A pinch of sugar
1 tbsp tomato ketchup

1 tbsp oil
4-5 sprigs curry leaves, torn
1 bay leaf
2 , 1" pieces cinnamon
2-3 cloves
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp urad daal
1/4 tsp fennel seeds/badishep
1 1/2 cup roughly chopped red onion

2 tbsp fresh cilantro, chopped

1. Marinate chicken pieces with first 9 ingredients till salt. Cover and refrigerate for at least 1 hour.
2. Heat oil in a deep kadai/wok. Add all the ingredients for tempering except onion. As they sizzle, add onion and sauté till it is soft.
3. Add marinated chicken pieces along with the marinade. Saute till it is cooked & dry.
4. Add tomato ketchup, sugar and coconut milk.
5. Saute till the desired consistency is reached. Garnish with cilantro.
6. Serve with rice, chapati, naan or roti.

1. I use whole foods brand light coconut milk (reduced fat). You make your own choice.
2. For spicier version, you can add chopped green chilies and/or halved red chilies in tempering.
3. Use the leftover chicken for making Chicken Chettinad Naan Pizza.

Print Page


LinkWithin Related Stories Widget for Blogs