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Chettinad Chicken Fry recipe or the chicken chettinad varuval as it is known, is another of the chicken recipe from the chettinad cuisine from the South Indian State of Tamil Nadu, made with chicken and the freshly ground spices.
This dish is a semi dry recipe which pairs well whether it is eaten with roti, chapati, nan, plain rice or even khichdi and is a quite popular dish all across India and especially so in the South India and Tamil Nadu.
You can find the chettinad mutton curry and chettinad egg masala too on my blog which are pretty much similar when it comes to the spices department. Just the process is little bit different from the other two. Varuval is nothing but another name for fry in Tamil
The chettinad cuisine is pretty popular in South India, especially Tamil Nadu, famous for it’s spiciness and absolutely delightful. Traditionally the spices are hand grounded in a pestle. Even though I have the stone pestle at home, I have used the coffee grinder this time as I was short on time. But if you can, then grind the spices in the pestle for the most authentic taste for the chettinad chicken fry recipe
The chettinad chicken fry is an easy recipe and gets cooked pretty fast once we get our spices ready. You can always increase or decrease the spice level by adjusting the use of the pepper. The ingredients are pretty easy to gather and the method is simple to follow. Remember to get to good quality chicken to make this chettinad chicken fry recipe. As you must be knowing the meat plays a huge part on the outcome of the dish and this dish is no exception.
Famous for the lean protein and taste, this super food in a truly South Indian avatar is just what you will need to flaunt at any party table. This will be a perfect addition when you have guests arriving at short notice and need to cook up something exotic and yet simple. Tired of making the same korma or the same masala, this will be a welcome change. This will be your life saver during such times. Not too hard to make, it’s the spices that give a uniqueness to this chettinad chicken fry recipe. Growing up in Chennai, the capital city of Tamil Nadu, it is but natural for me to grow some fondness for this Tamilian Cuisine.
While cooking the restaurant style food at home, we have the advantage of, apart from using the ingredients of our choice, we can be at rest, that it has been cooked with all the fresh ingredients and not leftover or frozen stuff. And the love that we pour into the recipe while cooking is another story. Whenever I make the chettinad dishes whether it is chettinad egg masala or the chettinad chicken fry recipe, my house is engulfed with aroma throughout, of the spices when I roast them. That is the thing that I simple love about this chettinad cuisine. Freshly roasted and ground, the spices will make your home filled with aroma that will leave your family lining up to the kitchen to find out what’s cooking in the kitchen.
Let’s get started with the chettinad chicken fry recipe, learn how to make chettinad chicken fry recipe
Chettinad Chicken Fry recipe, how to make chettinad chicken
What You Need:
- 1 kg chicken, cut into small pieces
- 1/4 cup oil
- 2 onion, finely sliced
- 2 tbsp ginger garlic paste
- 5-6 cloves
- 1 inch stick cinnamon
- 1 tsp cumin seeds/jeera
- 1/2 tsp fennel
- 1 tsp black pepper corns
- 10-15 whole dry red chilies, adjust according to your spice level
- 1 tbsp coriander seeds
- 5-6 cashew nuts
- salt to taste
- 1/2 tsp turmeric powder
How To Make:
- Clean the chicken thoroughly and set aside.
- Heat a pan and dry roast the cloves, cinnamon stick, cumin seeds, fennel, pepper corns, whole dry red chilies, coriander seeds and cashew nuts lightly.
- Make these roasted spices into a fine powder with a dry/coffee grinder or in a stone pestle.
- Add this ground powder, salt and the ginger garlic paste with the chicken and marinate for at least 1 hour.
- Heat the oil in a pan and the sliced onions. Fry the onions till they turn translucent.
- Once the onions are translucent, add the marinated chicken with turmeric powder and saute for sometime till all the spices are absorbed in the chicken for about 5-6 minutes.
- Add 1 cup water on low flame till chicken is done, and till oil starts separating and begins to float on top. Turn on the heat to full again and fry well for a couple more minutes. Remove from flame.
- Serve hot garnished with coriander leaves / cilantro.
Until next time,
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