We are going to now check out a fiery chicken dish from the famous Chettinad Cuisine. Chettinad is a place in the southern most part of Tamil Nadu, India. The cuisine is legendary for its hot and spicy dishes. But, it is nothing short of a feast for the gourmet. Though many dishes are complex in nature, this is one of the most easiest of them all.
I got this recipe from Pramila Aunty, mother of Dr. Roshan Radhakrishnan (who blogs at Godyears). Remember, they had graced this lil’ space with Mughlai Chicken, a couple of days ago! When I saw this dish made by her, I knew I had to give it a try. The recipe can be viewed at Roshan’s blog too.
This is dedicated to you, Aunty <3
Serve hot with Rice or Appams or Lace Rimmed Pancakes
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Ingredients
- 1/2 kg Chicken cut into 6 pieces; bone/boneless
- 2 tsp Ginger Garlic paste
- 4 tsp freshly ground pepper
- 1/2 coconut grated
- 4 tbsp oil/ghee
- 1/4 tsp Turmeric powder
- 3-4 cloves
- 1 inch piece of cinnamon
- 1 cup water
- Salt as required
Servings: people
Instructions
- Grind together ginger, garlic, grated coconut and peppercorns. I didn't have a food processor and hence used ginger-garlic paste, pepper powder and grated coconut as such.
- In a hot pan, add ghee and cinnamon, cloves and turmeric.
- Add the chicken pieces and the grounded masalas. Mix well.
- Add water and cook till the water is reduced and chicken is mixed well with the masala.
- In another pan, add little ghee and fry the chicken pieces.
- Serve hot.
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All that coconut and pepper! Yummmmmmmm 😀
pepper? Cinnamon? Ginger? Garlic?
There’s no way I can resist!
@JazzFeathers
The Old Shelter – Jazz Age Jazz
This looks yummy! I’m hungry now 😀
wow great, i’ll make this over the weekend!
Will definitely try this one
Shared. My husband loves hot food, and we’ve been getting more into Indian food (for the spices, which are wonderful) in recent years.
Ooh! fabulous stuff, Shalini. Thanks for sharing this recipe. I have been craving some Chicken Chettinad for a while. This looks like the perfect recipe to try. 🙂