Dear Friends,
Today I thought to share with you a famous Southindian chicken delicacy. Before that would like to share some information related to this dish. Chettinad is situated in Tamilnadu(India).
The Nattukottai Chettinads; were forms of merchants. They knew, for their extensive and courageous travels beyond India and other portions of South Asia; including Sri Lanka, Burma, Laos, Vietnam, Malaysia, and Indonesia – in the 19th and starting 20th centuries. Now their descendants survive in 73 villages and three still working temples collected during the city of Karaikudi, some 400 kilometers of Chennai.
Chettinad cuisine - a mixture of both veg and non-veg dishes – has been gradually affected by the history of this different society, including acquiring from Penang's famous Straits Chinese cooking, the essences and herbs of Vietnam, Laos, and the Buddhist culinary history of colonial Ceylon( now Sri Lanka). Christian, Muslim, and Hindu cultures have all had their influence; on the people and the provisions of the Chettiars, as they are known.
The other important impression on Chettinad food was, possibly not surprisingly, the British capture and establishment of India and encompassing motherlands in the 18th and 19th centuries. Several established British ingredients were unless modified for Indian positions or anyhow developed into what is distinguished as Anglo-Indian food – or butler menu, as it is also known since cooks and workers in the homes of both the British and the rich Chettiars remained identified as stewards and those staff continued over the years distributed between the two religions.
I hope you like the information related to the cuisine. So, let's start making 'Chicken Chettinad.'
Ingredients:-
For the Marination-
1.Chicken-750g(with bone).
2.Turmeric Powder- 1tsp.
3.Ginger-garlic paste- 2tbsp(garlic cloves-15 & 2-1/2 inch ginger).
4.Yogurt-1-1/2tbsp.
5.Red chili powder-1/2tsp.
6.Salt-To taste.
For Chettinad Roasted Spice-
1.Cumin Seeds-1tsp.
2.Coriander Seeds-1tbsp.
3.Poppy Seeds- 1-1/2tbsp.
4.Red chilies-6-8 (whole).
5.Fennel seeds- 1-1/2tsp.
6.Black Pepper Corns-1tsp.
7.Coconut-1/2cup(grated).
8.Cinnamon Stick-1-1/2sticks.
9.Green Cardamoms- 4-5pods.
10.Cloves-6nos.
Other Ingredients:-
1.Onions- 3 large(finely chopped).
2.Tomato- 3 Medium(puree).
3.Bay leaves- 2nos.
4.Curry leaves- 3springs.
5.Sunflower oil- 4tbsp.
6.Salt- To taste.
7.Cilantro leaves- A handful(chopped).
Preparation Method:-
Step 1- First, Clean and wash the chicken thoroughly and pat dry them. In a mixing bowl, add chicken pieces, turmeric powder, yogurt, red chili powder, salt, ginger-garlic paste. Mix all spices well with chicken and set aside for 1 hour.
Step 2- Place a pan on medium-low flame. Add coriander seeds, red chilies. Saute for few seconds then, add cumin seeds, black peppercorns, fennel seeds, cinnamon sticks, cloves, green cardamoms. Again saute for few seconds until aromatic.
Step 3- Next, add Poppy seeds and give a quick mix and immediately transfer roasted spices to a plate or bowl. Let the spice cool down.
Step 4- In the same pan, dry roast grated coconut until aromatic. Once all spices cool down, transfer them to a grinder jar. With the help of some water, make a smooth paste.
Step 5- Place a wok on medium flame. Add oil once oil is heated well, add bay leaves. Saute for few seconds then, add Curry leaves and again saute for few seconds. Then add chopped onions. Stir well and cook until transparent.
Step 6- Next, add tomato puree. Cook for 2-3 minutes. Now, transfer the marinated chicken and cook for 5-6 minutes on high flame. Then lower the flame on medium. Mix all ingredients and stir occasionally.
Step Check salt and, if required, adjust at this stage.
Step 7- Once the oil begins to separates, add the roasted and grounded spice paste. Mix all spices well with chicken and cook for another 3-4 minutes. Check spices at this stage adjust accordingly.
Step 8- Now, add 1-1/2 cups of hot water. Cover the wok with a lid and cook the chicken until gravy thickens and; chicken cooked completely.
Step 9- Once chicken cooked completely. Then add garnish chicken with chopped coriander and transfer in a serving bowl.
Step 10- Now dry pepper chicken or chicken Chettinad is ready to serve with Steamed rice or puris.
