Chettinad Chicken Fry recipe is another of the chicken recipe from the chettinad cuisine made with chicken and the freshly ground spices.
Course Non Veg
Cuisine South Indian
Keyword chettinad recipe
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 658kcal
Author Fareeha
Ingredients
1kgchicken
4tbspoil
2onionfinely sliced
1-2sprigscurry leaves
3-4green chilichopped
2tbspginger garlic paste
1/2tspturmeric powder
salt to taste
For Chettinad Powder
1inchstick cinnamon
5-6cloves
2tspcumin seeds/jeera
1/2tspfennel
1tspblack pepper corns
4-5whole dry red chiliesadjust according to your spice level
3-4cardamom
Instructions
Clean the chicken thoroughly and set aside.
Making the chettinad spice powder
Heat a pan and dry roast the cloves, cinnamon stick, cumin seeds, fennel, peppercorns, cardamom, whole dry red chilies lightly.
Make these roasted spices into a fine powder with a dry/coffee grinder or in a stone pestle. Set aside this spice powder.
Making Chettinad Chicken Fry
Heat the oil in a pan and add the sliced onions, curry leaves and green chili. Fry the onions till they turn translucent.
Once the onions are translucent, add the ginger garlic paste till the raw smell vanishes from it. Add the chicken and saute for sometime till all the water is dried up from it.
Cook covered on low heat till chicken is done. You can add water if necessary.
Once the chicken is cooked, add the prepared chicken powder, turmeric powder and salt.
Mix thoroughly and fry for 5 more minutes and serve hot garnished with coriander leaves and lemon wedges.