Chettinad Chicken | South Indian Chicken Curry | Chicken Recipes | Recipe by Varun Inamdar

Chettinad Chicken | South Indian Chicken Curry | Chicken Recipes | Recipe by Varun Inamdar

Today we are going to try a new South Indian chicken recipe by Chef Varun Chettinad Chicken Curry.  With this recipe making Chettinad Chicken will be as simple as making macaroni and cheese at your own home. Please follow the directions below and you will find that making this delicious spicy dish will be as easy as 123. Please let us know if you have any questions or comments on how this dish was prepared. We are very happy to provide all of our dishes to you.
For Marination:-
½ kg Chicken, Curry cut
½ tsp. Turmeric Powder
1 tbsp. Lemon juice
Salt as required

For Seasoning:-
2 tbsp. Sesame Oil
15 nos. Shallots (sliced)
Salt as required
3 sprigs curry leaves

For Chettinad Masala:-
1 tbsp. seasame oil
¼ cup fresh Coconut grated
2 nos. Bay leaves
3 tbsp. Coriander Seeds
6 nos.Red Chilli Bedgi
1 tbsp. Black Pepper
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds
1 Green Cardamom
1 Black Cardamom
2 Black Stone Flowers
1 Star Anise
8 Cloves
1 blade of Mace
1 inch piece Cinnamon
6-8 cloves of garlic
1 inch Ginger
1 tsp. Tamarind paste
Pinch of fenugreek seeds
Water as required

Corriander for garnishing

Method:-
The marination:-
– Mix the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.

The Chettinad Masala:-
– In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom. Saute while keeping the flame on moderate.
– Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep brown in colour.
– Transfer the roasted spices onto a plate and let it cool down to room temperature.
– In the same pan roast grated coconut on moderate flame until brown in colour and trasnfer onto a plate and let it cool down to room temperature.
– Once the roasted spices and cocont have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind past and water. Grind everything to a fine paste.

The Seasoning:-
– Heat oil in a pan and add shallots, curry leaves and saute on medium flame until shallots are golden brown.
– Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes.
– Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.
– Lower the flame, cover with a lid and let it cook for 15-10 minutes.
– Garnish with coriander leaves and serve hot.

Chicken Chettinad is ready! HAPPY COOKING!!!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd

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Video Rating: 5/ 5

Shemin’s Curry Paste was used by James Martin on the Home Comforts programme. The copyright is owned by the BBC.

James Martin cooking chicken curry and basmati rice recipe with Shemin’s Curry Paste – BBC1 Home Comforts Season 2 Episode 5.

This is a great quick curry recipe including a delicious way to cook rice. You can buy Shemin’s Curry Paste on our website at www.shemins.co.uk

James Martin is a TV chef regularly seen on BBC1 Saturday Kitchen.

www.shemins.co.uk
Video Rating: 5/ 5

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16 comments

  1. FYI so called ‘brahmins’ don’t eat non veg. So u speaking like irritating brahmins, doesn’t make any sense. Sooo pls don’t spoil ur reputation!!! My humble request:).

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