Chettinad is a small region in Tamil Nadu famous widely known for its delicious cuisine which very well reflects the authentic flavors of South India. People from almost all around the world have become fond of all the Chettinad recipes specially the non-vegetarian dishes. Kara kulambu, a spicy and tangy tasting vegetarian curry is another specialty of this cuisine. Luckily my neighbor is from that region and I have learnt some basic recipes from her which I'll be sharing with you later. Check out my beetroot coconut masala/beetroot pirattal recipe, it was one special recipe that she taught me. But today's recipe is from my Mom who learnt it from a recipe book she had. I love this preparation not only because it is chicken, but also because of the flavors. This Chettinad chicken masala is a dry version and has awesome flavors due to the addition of fennel seeds, cumin seeds and peppercorns. The masala powder made from these spices makes it too good and dry roasting these spices before grinding helps bring out the aroma and flavors very well. Goes well as sides with variety rice like pulao, biryani, fried rice, dal rice, sambar rice and also with chapatis and rotis. Lets see how to make this hot chicken masala. Try it out and let me know how you liked it. And thanks Mom for this wonderful recipe.
To check out my other chettinad chicken recipe - Kozhi Vindhari/Chicken Vindhari click here!!
INGREDIENTS(Serves 4 people)
- Chicken - 500 grams (chopped into big cubes)
- Shallots / Pearl onions - 75 grams (5 onions)
- Ginger - 1 inch long piece
- Garlic pods - 1
- Dry red chillies - 6 to 8
- Cumin seeds - 3/4 spoon
- Coriander seeds - 1 spoon
- Fennel seeds - 1 spoon
- Peppercorns - 1/4 spoon
- Salt - As per taste
- Oil - 5 spoon (Gingelly oil preferred)
- Coriander leaves & Curry leaves - Few for garnishing (Optional)
- Wash chicken pieces well in water and keep them aside.
- Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them.
(For Masala Powder)
1. Dry red chillies - 6 to 8
1. Dry red chillies - 6 to 8
2. Cumin seeds - 3/4 spoon
3. Coriander seeds - 1 spoon
4. Fennel seeds - 1 spoon
5. Peppercorns - 1/4 spoon
- After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
- Peel onions put them in a blender and make a coarse paste out of it and set aside.
- Also make ginger-garlic paste and set aside.
- Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes.
- Then add the ginger garlic paste and saute for a few minutes.
- Now add the chicken pieces and saute well for 5 minutes.
- Now add the prepared masala powder and stir well.
- After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
- Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame.
- When water evaporates and chicken seems well cooked remove from flame and serve.
- Garnish with coriander and curry leaves if you wish.
TIP 1: The masala powder used here can be used to make other chicken curries too. You can prepare it in larger quantities and store them for future use. While preparing this spice powder please be careful not to over-roast or burn the spices. Just a mild roasting will do.
TIP 2: Use freshly prepared ginger-garlic paste for better flavor.
TIP 3: You can also prepare this using a pressure cooker, after adding a cup of water close the pressure cooker with the lid and pressure cook for 10 minutes on low flame. But the pan method will be the best.
TIP 4: If you want a semi-gravy consistency pour another cup of water and cook until the oil starts to peep out of the gravy.
Delicious and Flavorful Chettinad Chicken Masala is now ready!! Serve with rice or any Indian bread varieties and enjoy!!
Delicious Chicken gravy.. Looks tempting..ReplyDelete
Divya's Culinary Journey
Thanks Divya :)Delete
my favourite dish! lovely presentation, looks deliciousReplyDelete
Thank you Swasthi :)Delete
amazing...i also heard abt chettinad spls..vl try it divsReplyDelete
Thaks Preethi :) Do try and let me know your feedback :)Delete
Mouth watering....Nice presentation.ReplyDelete
Thanks Manju :)Delete
Wow! looks too good.Deliicious.ReplyDelete
ALWAYS CHETTINAD FOOD ROCKS DIVY... MY COUSIN TOO LIVE IN KARAIKUDI... CAN ENJOY MUCH MORE TASTY FOODS FROM THEM....ReplyDelete
VIRUNTHU UNNA VAANGA
Yes Viji :) I love Chettinad food too.. Hmm so you have a cousin from that region eh?? Lucky girl you must have tasted more recipes for free :PDelete
Ha..Ha..Ha... free food... Ofcourse dear... but there too mostly all of them like u.... NV fans...Delete
Then I'll better settle down in Chettinad :P looks like that's the best fit for me :)Delete
ha ha ha... u r humorous girl divy....Delete
VIRUNTHU UNNA VAANGA
delicious dear ...Join me in Fast Food - Pasta event and Know your Sweetness - Honey event in my blogReplyDelete
Thanks Shama :)Delete
Lovely presentation. Delectable chettinad chicken masala. Droolworthy.ReplyDelete
Thank you so much Sanoli :)Delete
Delicious Chicken gravy...Nice presentationReplyDelete
Looks so yum...sure tastes great....ReplyDelete
Yes dear tasted too good :) Thanks Tamil :)Delete
Chicken chettinad looks delicious Divya.ReplyDelete
Mouthwatering chettinad chicken Divya & what awesome clicksReplyDelete
wow...looks awesome n mouthwatering...ReplyDelete
Wow looks so good. Love to have this with rasam.ReplyDelete
Yes dear tastes great with rasams too :)Delete
Looks very tempting...nice clicks Divya..ReplyDelete
Thanks dear :)Delete
Yummy chicken tempting me dearReplyDelete
Thank you Beena :)Delete
I've only tried Dried Curry once & I really like it! This looks like another gorgeous dish :)ReplyDelete
Thanks Shirley :) Do try this sometime am sure you will like it!!Delete
I have tried this curry in a very popular restaurant in Pune, looks so mouthwatering!ReplyDelete
Oh is it..am sure you must have liked it!! Thank you so much Gauri :)Delete
Divya, chicken looks like a dare-devil starring at me :P my husband wants this gonna try it dear... yummy clicks drolling here...ReplyDelete
Javvariri Banana Payasam ~ Today’s Special
Visit Cook like Priya
Hi sis..wow try this and am sure you both will love it :) Waiting for your feedback :)Delete
my super master- chef sis... want to have a meal cooked by you... too talented I sayReplyDelete
Hey thank you smart chef that was really a great compliment :) And I wish to really have a lovely cake baked by you :) Better come to India soon to give me a treat ok??Delete
Divya....I am drooling here seeing this pic...and you know why right!ReplyDelete
Yeah I know..Coz you have a love affair with chicken just like me.. :P btw thanks dear :)Delete
Found you through Meena's blog......this really looks good. I was looking for a good Chttinad recipe, and this looks really really good. Bookmarking :))ReplyDelete
Thank you so much for the visit :) Welcome to my space!! Do try this and let me know ow much you liked it :)Delete
lovely preparation divya :) you are an expert in chicken cooking..ReplyDelete
color is attracting me a lot.. nice recipe dear..ReplyDelete
This looks so flavorful and absolutely delicious!ReplyDelete
I'm from Chettinad region!ReplyDelete
Amazing, Awesome pics :) Wonderful, keep blogging!!
Do visit my blog http://seethaskichen.blogspot.com
woooooowwww!!!!diz is totally amazing...I love diz picture and the way u presented..Its really an awesome shot...!!!I'll try diz recipe soon.. :))ReplyDelete
Thank you so much Shana :) Do try it and let me know your feedback :)Delete
Thanks, I just prepared this with your help and it tastes good :-)ReplyDelete
Thank you so much for trying and sharing your feedback :) Glad you liked it :)Delete
It's of no doubt tat ur chicken luks damn gud. . But chetinad masala contains Marathi mogu n kal pasi as d main ingredients. .u hav made normal chicken fry. .ReplyDelete
Dear Amu thanks for the comment..But who said that chettinad recipes must contain marathi mogu and kal pasi, only some recipes from chettinad has these spices.. My neighbor is from Chettinad region and I have already clarified this doubt!! She cooks with spices and she said that marathu mogu is rarely added in their curries and that too sometimes only a pinch or so in Mutton curries... This was referred by her to my mom and now we cook it often, its not necessary to add marathi mogu in all chettinad recipes it has a very dominant aroma that might spoil recipes if you add it more!! She even makes simple carrot fry in chettinad style and she does not even add any spices there, will u say that its not a chettinad recipe? So no confusions here its a pretty good Chettinad recipe...Delete
Tried it out. Came out really good. Sooperb Taste. Well, You cant ask for more for a Sunday Lunch. Keep the recipes coming :):)
Thanks for trying it out Lokesh and thanks for the feedback too..!! Glad you liked it!! :)Delete
Thanks so much Divya ! It tastes so nice and its not that laborious either.Thanks !ReplyDelete
Hi Sushila :) Thanks for trying...!! Good to know that you liked the recipe :)Delete
hi I am a 11 yr old girl I love to try new recipies I tried this and it came out really good yummy thanksReplyDelete
Hi dear :) Sounds like you are a very brilliant kid :) Keep up the good work dear and thank u for trying this recipe.. way to go kid :)Delete
its really very tempting dish...actually i too love chettinad style curries and masalas..hope to try this very soon ..do visit me at www.josculinaryjourney.blogspot.inReplyDelete
I tried this dish and because it contains no yogurt nor tomatoes, I used vinegar to grind the onions and garlic/ginger paste as this dish really needs some acid. At any rate, it was delicious and this is my go-to recipe for chicken curry now. My only question is that, by following your method, this chicken dish does not have the dark brown colored sauce that the pictures above have. My sauce was actually white! So I added some turmeric for color.ReplyDelete
Hello Sulta, Thank you for trying and am glad you enjoyed the recipe. Color-wise, my dish turns out to be the same each time I prepare it. It is because of the dry red chillies you will get a nice reddish color. Am not sure what type of chilli you have used and also I have not mentioned vinegar anywhere, so that must have made a change. Thanks!!Delete
I tried it... It was just awesome.. Thanks hun!!!ReplyDelete
I prepared it today... It was awesome. Thanks hun!!ReplyDelete
Thanks Meethendar for trying, glad you liked it :)Delete
Hi.... just wanted to check with you... The spices quantity. Are they by teaspoon or tablespoon?ReplyDelete
Hi Billy, I used a tablespoon.Delete
Hello Divya. I am planning on making this for my family tomorrow. One quick question. When you say "garlic pod" do you mean a whole bulb of garlic or just a few cloves?ReplyDelete
Hi Paula, I mention cloves as pods, its not the whole bulb. Do try it am sure your family will love it :)Delete
Hi Divya. It's me again. The dish is cooking now and it smells fabulous. Approximately how long do you think it will take for the water to evaporate?ReplyDelete
Sorry Paula I just noticed your comment!! Am sure the water will evaporate in some minutes. There is no specific timing for it though. Hope you have started to relish the dish by now :)Delete
Divya, what mouth watering dishes you have. The clicks are so amazing I'm just drooling. :). Thanks, PreethiReplyDelete
Mouthwatering!! Dish from my region.. :)ReplyDelete
I have prepared it. It was awesome dish. My husband like this dish . Tastes good. thanks for ur recipie...........ReplyDelete