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Chettinad Chicken Gravy | A Spice Flavored Spicy Gravy

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Ingredients

Adjust Servings:
1.5 lbs Chicken
1.5 tbsp Coriander seeds
1 tsp Cumin seeds
2 tsp Fennel seeds
¾ tsp Peppercorns
4 count Cardamom
1 count Cinnamon
4 count Clove
1 count Javitri/mace
1 count Star anise
½ cup Shredded coconut
4 count Dry red chilies
½ cup Shredded coconut
TABLE 2 (Other ingredients)
1 count Onion
2 count Tomatoes
2 strands Curry leaves
1.5 lbs Chicken
1 tbsp Ginger garlic paste
1 tbsp Oil
½ tsp Turmeric powder
1½ tsp Salt

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Chettinad Chicken Gravy | A Spice Flavored Spicy Gravy

Features:
  • Lunch
  • Spicy
Cuisine:
  • 40 mins
  • Serves 5
  • Medium

Ingredients

  • TABLE 2 (Other ingredients)

Directions

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What is it?

Chettinad Chicken is a classic Indian recipe from the cuisine of Chettinad. As you hear the name chettinad chicken gravy recipe the first two things that comes to mind is variety of spices and spiciness. Unlike other cuisines, the taste of chettinad cuisine is always fresh as because they prepare masala from whole raw spices while cooking instead of pre-made home masala or ready made bought from stores. Anywhere you hear the name chettinad food it has it own speciality and brand. There are several dishes made from this cuisine and with minimal to whole lot of spices can be used depends on the dishes. Chettinad chicken gravy is a semi gravy dish is little thickened from onions, tomatoes and shredded coconut which has a nice aroma of spices.

As it is common today to easily get a broiler chicken from stores, I often use country chicken varieties such as red hen, rooster from the farms that has it own special taste which makes a big difference. As you cook country chicken there is a difference in eating. It may not feel softer like usual chicken as it is little tougher to eat. Also if you are buying country chicken make sure to ask for young chicken as I have experienced in buying older ones taken long time to cook to get the meat soften. And if you ask me which one to pick either broiler vs country chicken, I will recommend later one due to its nature of meat and taste. I generally sidetrack one more dish while preparing chettinad chicken is to make chicken soup with few necessary ingredients that way I have a complete course of a meal starting from soup to main course to dessert.

 

Chettinad Chicken Gravy Recipe

What it tastes like?

Pepper spicy along with aroma of masala infused with tender chicken pieces.

This chicken gravy must be spicy in particular pepper spicy.  If there’s no pepper spicy one may not feel the real chettinad taste. It is easy to say the type of cuisine while cooking if it is chettinad or not. Likewise there’s one more ingredient that is added at end of the cooking which tops the taste of this chettinad chicken gravy recipe is curry leaves. It is slightly fried with tsp of oil that produces aroma which is then mixed with the gravy. Sometimes I don’t have spices at home but still want to make this spicy chettinad chicken gravy, I use garam masala to flavor it but still not my recommended way of cooking. Whenever I need to cook chettinad recipes for outdoors or other friends or family get to gather, I don’t add the fried curry leaves immediately. Instead I store it in a box and at the time of serving I top it to the gravy which will produce a nice flavor. This way it won’t loose the flavor of recipe and will be fresh.

One of the main format in bringing the taste is using right amount of fresh spices. If anyone of the spices is dominating the perfection is lost. When I taste it, I feel the balanced proportion of all ingredients though my pepper spicy level is one level up. It is completely up to one’s preference to adjust the level of spiciness. One of the main reason I use pepper compared to other chilies varieties is the health benefit is proportionality a lot and is good for cough, cold.

There are two variations of adding whole spices, one is just simply adding while cooking other one is if need to get more aroma or flavor, just dry roast the spices for few minutes. The key for dry roasting is heat up the pan in medium-high flame and once light smoke oozing out lower the flames to low and add the spices and constantly turn over of it. Make sure none of the spices are burnt as it may induce strong burnt flavor which will completely ruin the dish. You can smell the aroma coming out of spices while dry roasting which is an indication of close to complete the process.

Chettinad Chicken Gravy Recipe

Goes well with?

Rice, chapati, dosa, parota, poori, jeera rice

As listed above rice, chapati, dosa, parota, poori, jeera rice are nice combinations with this chettinad chicken gravy recipe. This dish can be used for breakfast with dosa, idili but my favorite is during lunch served along with warm rice over banana leaf and with parota for dinner. Be sure to have a napkin with you as the pepper spicy can bring you sweaty face 🙂 and a cup of yogurt or sweet lime soda or juice can slim the spiciness. Not to feel the real pepper spicy, coarse the black peppercorns to fine which will be easy to consume. As I learnt from my yoga mentors that black peppers are far good than other chili varieties as it creates positive pranic (energy).

Pepper is one of my main ingredient that I try to add where ever it is necessary. From my experience when I taste a dish which I feel spicy while its hot it makes me more spicier, so generally I cool it down and resume my lunch or dinner. The selection of my whole black peppercorns is distinct and narrow down to few stores or producers that way I always have the best ingredient in my hand and same touch of taste. Another special mention in this recipe is curry leaves which I can’t stress enough makes the magic. It is generally found in Indian stores but if you don’t get curry leaves from where you live all you will miss is the flavor of it yet taste will be the same.

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Steps

1
Done

Dry roast the TABLE 1 ingredients (coriander seeds, peppercorns, cumin seeds and fennel seeds) until it turns aromatic followed by the rest of the ingredients(cardamom, cinnamon, clove, javitri/maze, star anise, dry red chilies and grated coconut)from the TABLE 1

2
Done

Fry until it turns slightly brown and grated coconut becomes golden brown. Then switch off the stove and keep it aside.

3
Done

Allow it cool for sometimes and grind it to make a fine powder.

4
Done

Heat an oil in a pan, add curry leaves and finely chopped onions to it.

5
Done

Saute till it turns soft and golden brown. Then add the ginger garlic paste to it.

6
Done

Fry for sometimes until the raw smell goes away and add the chopped tomatoes to it.

7
Done

Saute until it turns soft and mushy. Then add in the turmeric powder, salt to it and mix well.

8
Done

Now add the thoroughly washed chicken into it.

9
Done

Then add the prepared ground chettinad masala powder to it. Saute for 5 minutes.

10
Done

Followed by a cup of water to it. Cook and cover with a lid and simmer on a low flame for few minutes. Saute once in a while to avoid scorching at the bottom.

11
Done

Allow the gravy to become thick and the chicken to cook until it gets separated from the oil.

12
Done

Switch off the flame and chicken chettinad masala is ready to serve with chappathi, poori and rice etc.

CR

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