Spicy Chettinad Style Chicken
We love our meats at home and our constantly trying out something new on most weekends. From gravies, curries, grilled to deep fat fried - chicken is one such meat that can be prepped up with many variations. And this is one recipe that I love devouring with simple dal & rice, a fiery pepper rasam on a gloomy day or light phulkas dolloped with some white butter. Freshly baked bread is all the more better to scoop out that spice laden gravy !!.
The flavours from freshly ground, whole spices takes this curry's taste to a different dimension, tantalising every taste bud with each morsel of a ghee laden , dal and steamed rice. Yummmm!!!
Like most of my recipes here on the blog , this chicken gravy can be made with easily available ingredients at any store or your well stocked Indian kitchen. Although I am calling it Spicy chettinad chicken, this is my mom's variation to a classic recipe. I hope you like making this one, as much as we do!! Curry leaves, coriander seeds, whole red chillies and some grated dry coconut are few of the ingredients that make this dry gravy dish, absolutely delicious.
If you like it hot & spicy like I do, feel free to increase the quantity of chillies while making the masala powder.
500gms Chicken (curry/breast pieces preferred)
1/2 tbsp - Turmeric Powder
Curry leaves for garnish
1 tbsp - Ginger garlic paste
3 Green chillies - Chopped
Juice of 1 lime
Salt to taste
1 large cup of water to cook the chicken
Oil - 5 tbsp
4 tbsp - Coriander seeds
1/2 tbsp - Fennel Seeds
8-10 Whole dry chillies (soaked in hot water for 20mins)
1/2 cup - dry coconut, grated
2 tbsp - whole black peppercorns
1 tsp - Cumin seeds
1/2 inch - Cinnamon stick
1. In a pressure cooker - cook the chicken till half done (1 whistle on a low flame) by adding in turmeric powder and water. Strain the excess water and set aside.
2. Dry roast the ingredients listed under "Spice Mix" individually (except chillies) on a low flame and grind them all into a smooth fine paste, by adding a little amount of water, if required.
3. In a large frying pan, heat oil, add 1/2 tbsp mustard seeds, curry leaves, next add in the cooked chicken pieces along with ginger garlic paste, chopped chillies. Cook for about 4-5mins to coat the pieces with oil.
4.Finally add the spice mix and stir well to coat evenly. Check for spice/salt levels and adjust as per your preference.
4. Cook the chicken with a closed lid on a low flame with intermittent stirring for 15-20mins. You may add in water to make the gravy , as per your desired consistency. Sprinkle lime juice at the end.
5. Serve hot with steamed rice , dal curry or rotis/naan.
Hope you'll are enjoying the lazy long weekend. Do try this recipe and post your feedback here!!.