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Chicken Chettinad
A fiery and aromatic Chicken Chettinad, a signature dish from the Chettinad region of Tamil Nadu, known for its bold flavors and intense spice blend, particularly black pepper.
đ§ Ingredienser
- 700 g Chicken
- 2 tbsp Whole black peppercorns
- 1 tbsp Fennel seeds
- 2 pieces Star anise
- 1 tsp Kalpasi (stone flower)
- 10 Shallots
- 15 Curry leaves
- 2 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder(adjust to spice preference)
- 1 tbsp Coriander powder
- 3 tbsp Ghee or cooking oil
- 1/2 cup Water(or as needed)
- to taste Salt
đšâđł Instruktioner
- 1
Prepare the spice paste: In a dry pan over medium-low heat, toast the black peppercorns, fennel seeds, star anise, and kalpasi until fragrant, about 2-3 minutes. Be careful not to burn them. Let cool slightly, then grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
â±ïž 10 minutes - 2
Sauté aromatics: Heat ghee or oil in a heavy-bottomed pot or pan over medium heat. Add the sliced shallots and sauté until they turn golden brown and slightly crisp, about 8-10 minutes. Add the curry leaves and sauté for another 30 seconds until fragrant.
â±ïž 10 minutes - 3
Add chicken and spices: Add the ginger-garlic paste to the pot and sauté for 1 minute until the raw smell disappears. Add the chicken pieces, turmeric powder, red chili powder, coriander powder, and the ground spice mixture from step 1. Add salt to taste. Stir well to coat the chicken evenly with the spices. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
â±ïž 7 minutes - 4
Simmer and finish: Pour in the water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally, adding a little more water if it becomes too dry. The final consistency should be a thick, dry curry, not a gravy.
â±ïž 25 minutes - 5
Adjust seasoning and serve: Taste and adjust salt if needed. Garnish with fresh curry leaves if desired. Serve hot with rice, roti, or dosa.
â±ïž 2 minutes
đĄ Proffstips
- âKalpasi (stone flower) is a crucial ingredient for authentic Chettinad flavor; it imparts a unique earthy aroma.
- âThis dish is traditionally prepared 'dry' or semi-dry, with minimal gravy. Adjust water accordingly.
- âThe intense black pepper is a hallmark of Chicken Chettinad; feel free to adjust the quantity based on your spice tolerance.
- âFor best results, use freshly ground spices.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a saucier version, increase the amount of water or add a base of sautéed onions and tomatoes.
- This spice blend can also be used for other meats like lamb or mutton, or even for vegetarian dishes with paneer or mixed vegetables.