Chettinad Chicken|Spicy Chicken Curry

     Chettinad Chicken- Kozhi curry is a authentic chicken preparation made in southern parts of tamilnadu called chettinad.This is usually the spicy chicken preparations of any chicken recipes, but its authentic and most tastiest chicken recipe ever.
    This is my mom's version of the spicy chettinad chicken curry.This Chicken curry is less fat, i mean no heavy cream ,butter and it comes in less work category -one of the easy chicken curry you will ever make.
Tip :The more the curry simmers and cooks in low fire ,the chicken absorbs all the spice.
    Usually chicken dishes in south India gets lots of garlic and spices to aids easy digestion and takeoff  the smell of fresh meat.Especially turmeric to kill of the bacteria in chicken.This chettinad chicken also is special because it has the wonderful flavors of gingelly oil.Gingelly oil cools your body in warmer temperatures even though you eat this chicken curry at summers.

Serving suggestions of Chettinad chicken:
  With chapathi,roti,rice and also a best party pleaser

Check other chicken recipes like chili chicken fry,Pepper chicken gravy

                                         Chettinad Chicken|Spicy Chicken Curry

                            Spicy Chettinad Chicken Curry

 Cuisine: Indian Category:Sides Serves:3-4 Prep time:40 minutes Cook time:40 minutes Total time:1 hour 20 minutes



Ingredients:

• 1 pound chicken(around 500 grams)/kozhi.
• 1 tsp turmeric powder/manjal thool.
• salt as required.
• 1 tbsp gingelly oil/nalla ennai.

Roast and grind:

• 5 red chili/vara milagai.
• 1 1/2 tbsp fennel seeds/sombu.
• 1 1/2 tbsp jeera/Cumin seeds/jeeragam.
• 1 tbsp black pepper/milagu.
• 1 tsp kaskas/Poppy seeds/kasa kasa.
• 5 garlic pods/poondu.
• 1 large onion/vengayam.
• 2-3 tbsp grated coconut/thengai.

Marination:

• roast and ground paste/varuthu arachathu.
• 2 tbsp curd/thayir.
• 3 tbsp gingelly oil/nalla ennai.

Marination for chettinad chicken:

• Cut onion and garlic in to big pieces.
• Add oil to saute pan and saute onion and garlic until onion is translucent.
• Keep it aside.
• Add oil again and saute fennel,jeera,pepper.
• Add red chili,poppy seeds as well and saute it.
• Finally add grated coconut after switching off the flame.
• Cool of the sauted ingredients completely and grind it to smooth paste.
• Clean the chicken with turmeric and water and cut chicken to required shape (not too large).
• Add ground paste ,3 tbsp gingelly oil ,curd and marinate the chicken atleast for half an hour or overnight.

Cooking the chettinad chicken:

• Heat the saute pan and add the marinated chicken and cook them in low fire until the chicken cooks(around 30 min).

• By that time chicken should be cooked thorough it has got all of the masala flavour.
• Enjoy chettinad chicken with roti ,Rice,chapathi ...

Note:

• Cook the chicken in low fire so chicken gets the spices.
• Marinate them the previous night and cook it the next day morning if you have frozen chicken at hand.
• Using of gingelly oil is purely optional but it gives much more taste and reduces the heat chicken gives.
• Reduce the red chili level according to your taste buds..

Linking it to Amrita's Page  and Gayathri's page

shrutisrasoi  and Pari's Event

Recipe revisiting :Recipe and picture updated on 3/1/2015