Thursday, January 28, 2010

#1 CHETTINAD CHICKEN RECIPE - chettinad recipe pepper chicken - HOT HOT Tearjerker HOT

This recipe comes from the Chettinad region of Tamil Nadu - a region reputed for the truly lipsmacking, utterly delectable Chettinad Cuisine.

Chettinad cuisine is on the hot and spicy side - though not overpowering I would say. Chettiars being very well travelled around the world had access to different regions in south east asia - and different spices. Maybe this is one reason why chettinad cuisine is so diverse - both vegetarian and non-vegetarion foods are really worth exploring.

This recipe is a gift from one of our friends - who is from the Sivaganga region. This chettinad chicken recipe is a dry side-dish, great to accompany beer or rotis, chappatis or as a side dish to rice and some chicken curry.

chettinad chicken recipe chettinad chicken recipe

Chettinad Chicken Ingredients:
  • 1 Chicken - approx 1 kg - cut into 1" cubes (with bone)
  • 2 Onions - medium sized - finely chopped
  • 2 Tomatoes - medium sized - finely chopped
  • 1" ginger - peeled and finely chopped
  • 4 cloves - garlic - peeled and finely chopped
  • 1 tsp - turmeric powder (aka haldi in hindi, manjal in Tamil)
  • 2 tsp - red chilli powder
  • 1 tsp - coriander powder (freshly ground preferred)
  • 8 or 10 - blackpepper corns - freshly ground (very impt for this to be fresh)
  • 6 spoons - cookong oil of choice
  • 2 sprigs - curry leaves
(You may go easy on the black pepper and curry leaves if you are not familiar with hot Indian chicken recipes)

Method for chettinad chicken:
  1. Fry the ginger, garlic and onion - until onion turns translucent.
  2. Add the cloves, turmeric, red chilli powder, coriander powder and fry for 5 miunutes - until a nice fragrance starts wafting out
  3. Add the tomato - mash slightly with the saute - cook until the raw taste of the tomato goes out - about 8-10 minutes.
  4. Add the chicken - quickly mix well - to make sure chicken is well coated - continue on a medium flame for 5 minues.
  5. Add the curry leaves and pepper - mix and cover - all moisuter should go out - this is a dry but chicken should be soft and wet and juicy
Youi can enjoy this with steamed rice, chappatis, rotis, dosas, etc.

You might like these dishes also:
a. Delectable Kundapur CHICKEN CURRY
b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy
c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style  
d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

chettinad chicken recipe chettinad chicken recipe

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If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)