Chettinad Chicken Fry

If you are craving a hot and spicy dish with the pungent aroma of freshly ground spices, then this Chettinad Chicken Fry is for you. It is a typical stir fry from the Chettinad region of Tamil Nadu, and like all Chettinad dishes, it will hit the all right spots, especially the spicy ones.

  • Servings: 5-serving
  • Time: 30 mins
  • Difficulty: easy

If you are craving a hot and spicy dish with the pungent aroma of freshly ground spices, then this Chettinad Chicken Fry is for you. It is a typical stir fry from the Chettinad region of Tamil Nadu, and like all Chettinad dishes, it will hit the all right spots, especially the spicy ones.

Summary

  • Course: appetizer
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

600 grams Chicken pieces on the bone ,
To marinate chicken
to taste Salt ,
1/2 teaspoon Turmeric powder ,
1/2 cup Crushed shallots ,
1 1/2 tablespoons Ginger Garlic paste ,
Spices
1” Cinamon , piece
4 Cloves ,
4 Cardamom ,
5 Dried red chili ,
1 teaspoon Pepper corns ,
2 teaspoons Coriander seeds ,
1/2 teaspoon Cumin seeds ,
2 teaspoons Fennel seeds ,
10 Cashewnut ,
10 Curry leaves ,
4 tablespoons Freshly grated coconut ,
1 tablespoon Lemon juice ,
1/2 cup Sunflower oil / refined oil ,
1/4 cup Water ,

Steps

  1. Marinate chicken with salt, turmeric powder, crushed shallots and ginger garlic paste. Let the chicken rest for half an hour.
  2. Heat one tablespoon oil in a non stick pan or tawa.
  3. Saute the ingredients labeled Spices for a couple of minutes. Grind together.
  4. Similarly, roast coconut over low flame till golden brown. Grind and keep aside.
  5. Add remaining oil to the pan. Saute chicken in the oil. When half cooked, add powdered spices and saute for a minute. If the chicken seems too dry, add water. Cover and cook over low heat. When the gravy becomes thick, add ground coconut, lemon juice, and cook till water is evaporated.
  6. Adjust seasoning. Serve with lemon and onion wedges.

Enjoy!

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