Chicken Chettinad
Experience the bold and aromatic flavors of a South Indian classic with this fiery chicken dish. Packed with fragrant spices and an intense depth of flavors, this recipe promises a tantalizing taste journey that will leave your taste buds craving for more.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Thighs (boneless, skinless)
- 2 tbsp Vegetable Oil
- 1 Onion (finely chopped)
- 3 Garlic Cloves (minced)
- 1 inch Ginger (grated)
- 2 Green Chillies (slit lengthwise)
- 2 Tomatoes (chopped)
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Fennel Seeds
- 1 tsp Black Peppercorns
- 4 Cloves
- 2 Cardamom Pods
- 1 inch Cinnamon Stick
- 1 sprig Curry Leaves
- 1 tsp Salt
- Coriander
Instructions
- 1
Heat vegetable oil in a pan over medium heat.
- 2
Add fennel seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
- 3
Add finely chopped onion and sauté until golden brown.
- 4
Stir in minced garlic, grated ginger, and slit green chillies. Sauté for another minute.
- 5
Add chopped tomatoes and cook until they turn soft.
- 6
Sprinkle turmeric powder, coriander powder, cumin powder, and salt. Mix well.
- 7
Add boneless, skinless chicken thighs to the pan. Stir to coat the chicken with the spices.
- 8
Pour in a little water, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and tender.
- 9
Garnish with fresh coriander leaves before serving.