Chettinad Chicken Fry
Chettinad Chicken Fry recipe is another of the chicken recipe from the chettinad cuisine made with chicken and the freshly ground spices.
Servings 4 people
- 1 kg chicken
- 4 tbsp oil
- 2 onion finely sliced
- 1-2 sprigs curry leaves
- 3-4 green chili chopped
- 2 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- salt to taste
For Chettinad Powder
- 1 inch stick cinnamon
- 5-6 cloves
- 2 tsp cumin seeds/jeera
- 1/2 tsp fennel
- 1 tsp black pepper corns
- 4-5 whole dry red chilies adjust according to your spice level
- 3-4 cardamom
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.
- Choose tender chicken for best taste.
- Always use freshly ground spice powder.
- You can also use boneless chicken.