Stir-Fried Chettinad Chicken Recipe

Name: Stir-Fried Chettinad Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds boned and skinned chicken thighs (if you prefer light meat, skinned and boned breasts may be substituted); 1 teaspoon salt; Freshly ground black pepper; 1 teaspoon finely grated peeled fresh ginger; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 4 tablespoons olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1/2 teaspoon skinned urad dal (use yellow split peas as a substitute); 1/2 teaspoon whole fennel seeds; Two 2-inch cinnamon sticks; 2 dried hot red chilies; 20 fresh curry leaves, if available, or 8 basil leaves, torn up; 1/2 medium onion, chopped; 8 cherry tomatoes, halved

Servings: persons

1 1/4 pounds boned and skinned chicken thighs (if you prefer light meat, skinned and boned breasts may be substituted)
1 teaspoon salt
Freshly ground black pepper
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
4 tablespoons olive or canola oil
1/2 teaspoon whole brown mustard seeds
1/2 teaspoon skinned urad dal (use yellow split peas as a substitute)
1/2 teaspoon whole fennel seeds
Two 2-inch cinnamon sticks
2 dried hot red chilies
20 fresh curry leaves, if available, or 8 basil leaves, torn up
1/2 medium onion, chopped
8 cherry tomatoes, halved

1
Cut the chicken into 3/4-inch pieces and put in a bowl.
2
Add the salt, a very generous quantity of black pepper, the ginger, turmeric, and cayenne.
3
Mix well, cover, and refrigerate 30 minutes.
4
Pour the oil into a wok or large frying pan and set over medium-high heat.
5
When hot, put in the mustard seeds, urad dal, fennel seeds, cinnamon, and red chilies.
6
As soon as the mustard seeds pop, a matter of seconds, put in the curry leaves, onions, and chicken.
7
Stir and fry for about 5 minutes or until the chicken has cooked through and has browned.
8
Add the tomatoes and stir for 30 seconds.
9
Check for salt, adding a light sprinkling if needed.

536

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 15 ingredients. The key ingredients include: 1 1/4 pounds boned and skinned chicken thighs (if you prefer light meat, skinned and boned breasts may be substituted), 1 teaspoon salt, Freshly ground black pepper, 1 teaspoon finely grated peeled fresh ginger, and more.

Yes, Stir-Fried 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.

Stir-Fried Chettinad Chicken

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