Spicy Indian Chettinad Chicken Recipe

Name: Spicy Indian Chettinad Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red chili peppers dried and large; 2 tablespoons coriander seeds toasted in a dry pan; 1 teaspoon ground ginger; 800 grams chicken breast cut into bite-size pieces; 3 tomatoes diced; sea salt; 2 tablespoons vegetable oil; 1/4 tablespoon turmeric powder; 4 whole black peppercorns; 1/4 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 5 curry leaves optional; 1/2 onion diced; cilantro leaves; 6 ounces greek yogurt unflavored; naan bread; basmati rice cooked

Servings: persons

5 red chili peppers dried and large
2 tablespoons coriander seeds toasted in a dry pan
1 teaspoon ground ginger
800 grams chicken breast cut into bite-size pieces
3 tomatoes diced
sea salt
2 tablespoons vegetable oil
1/4 tablespoon turmeric powder
4 whole black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
5 curry leaves optional
1/2 onion diced
cilantro leaves
6 ounces greek yogurt unflavored
naan bread
basmati rice cooked

1
In a mortar and pestle, crush the chilis with the coriander seeds until a paste forms. Set aside.
2
In a deep skillet, drizzle in the vegetable oil. Add the turmeric, peppercorns, fennel, cumin, and curry leaves (optional). Stir just a few moments until the spices become fragrant.
3
Add the onions to saute a few minutes. Then add the powdered ginger. Simmer on low heat until the onion has softened. If everything starts to stick, add a little water.
4
Add the chicken and stir until it is coated in the spices. Add some water making sure not to completely cover the chicken.
5
Incorporate the tomatoes and simmer 20 minutes until the chicken has cooked through.
6
Stir in 1 to 2 teaspoons of the coriander/chili mixture and simmer another 5 minutes.
7
Serve with the cilantro sprinkled on top and the yogurt, naan, and rice as accompaniments.

531

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 17 ingredients. The key ingredients include: 5 red chili peppers dried and large, 2 tablespoons coriander seeds toasted in a dry pan, 1 teaspoon ground ginger, 800 grams chicken breast cut into bite-size pieces, and more.

Yes, Spicy Indian 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 Indian Chettinad Chicken

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