Spicy Chettinad Chicken Recipe

Name: Spicy Chettinad Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g chicken; 2 tablespoons oil; 1 inch gingerroot, chopped; 6 garlic cloves, chopped; 15 curry leaves; 2 chopped onions; 1 tablespoon coriander powder; ½ teaspoon turmeric powder; 1 teaspoon red chili powder; 10 coarsely pounded black peppercorns; 3 chopped tomatoes; ½ cup cilantro; ½ cup water; salt

Servings: persons

800 g chicken
2 tablespoons oil
1 inch gingerroot, chopped
6 garlic cloves, chopped
15 curry leaves
2 chopped onions
1 tablespoon coriander powder
½ teaspoon turmeric powder
1 teaspoon red chili powder
10 coarsely pounded black peppercorns
3 chopped tomatoes
½ cup cilantro
½ cup water
salt

1
Heat oil in a heavy based pan.
2
Add the ginger, garlic, chopped onions and curry leaves; stir fry till the onions become glassy.
3
The flavour of the curry leaves just hit you at this point.
4
Add the coriander, chili, and turmeric, powder; mix well.
5
Sprinkle a little water so that the masalas don't burn.
6
Now add your chicken, salt, crushed peppercorns and mix.
7
Add the chopped tomatoes, chopped cilantro and the rest of the water; mix well.
8
Cover and cook till chicken is done.
9
Remember do not add too much of water as the gravy should be thick.
10
Garnish with fresh cilantro and serve hot with boiled rice or paranthas.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 800 g chicken, 2 tablespoons oil, 1 inch gingerroot, chopped, 6 garlic cloves, chopped, and more.

Yes, Spicy Chettinad Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chettinad Chicken

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