There’s something romantic about Autumn. Living in India with a tropical weather , it’s hardly an experience that one would have when compared to most parts of the world. But Autumn brings out the best in me. It’s a joyous moment of several festivities , families coming together , sharing meals together. When there’s so much love in the air , it reflects in the cooking. Also if you do follow what I cook generally , you’ll know by now that most of my dishes are spicy. But this recipe the ” Chettinad Chicken ” is definitely not for the weak hearted. It’s loaded with a lot of heat. I would generally say that spice is optional in some of my cooking , but the spice rules the roost in the case of Chettinad Chicken. The result is an absolutely lip smacking dish. Traditionally the Chettinad Chicken goes well with a hot bowl of steaming rice , so if you’d like some rice , team it up with some rice and enjoy it.
( Chettinad is a place in the southern part of India and is known for some of the spicy cuisine that feature in most menus across restaurants )
- 750 grams Chicken
- 1 large onion, diced
- 1 ripe tomato, diced
- 2 tbsp of olive oil/ ghee
- 1/2 tsp of roasted jeera powder
- 1 tsp of coriander powder
- 2 tsp of red chilli powder (or per your taste)
- 1 tsp of black pepper powder (or per your taste)
- 1 tsp of garam masala powder
- 1 tsp ginger paste ( grind an 1/2 inch long ginger with 1/2 teaspoon water)
- 1 tsp of minced garlic
- Pinch of turmeric powder
- 2 to 3 sprigs of fresh curry leaves ( Cooking and garnish included )
- 1 cup of water
- Wash the chicken well and marinate it with the Ginger , Garlic , turmeric , chili powder , garam masala , Jeera powder , black pepper powder and salt and for about 1 to 2 hours. ( The longer the chicken marinades the better it tastes )
- Once the chicken is marinated well , take a pan , add some ghee or oil and fry the diced onions and tomatoes until they are cooked.
- Once done , add the Chicken mixture to it and fry it along with the curry leaves for 5 minutes.
- Add a cup of water and let the chicken cook for 10 minutes.
- Garnish it with the remaining curry leaves and serve hot. Accompany it with Lemon wedges and onions.
- The recipe listed above is a quick version of cooking the Chettinad Chicken. Traditionally all the spices are roasted fresh and powdered. This is cooked along with the Onions and Tomatoes and not used in marination.
- By marinating the chicken with all the spices ahead , I believe the chicken soaks up the spices better and turns out more flavoursome.