Chicken Chettinad

Ingredients - Serves 4

• Salt - To taste
• Oil - 2 tablespoons
• Coconut - 1/2, grated
• Cardamom pods - 4
• Cloves - 4
• Cinnamon stick - 1
• Peppercorns - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Fennel seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 tablespoon
• Chilli powder - 2 teaspoons
• Ginger garlic paste - 2 tablespoons
• Tomatoes - 2, finely chopped
• Onions - 2, finely chopped
• Chicken - 1 kg, cut into pieces

Let's Get Started

1. Heat oil in a pan and add fennel seeds, cumin seeds, peppercorns, cinnamon, cloves, and cardamom. Fry for a minute.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the ginger garlic paste and sauté until the raw smell goes away.
4. Add the chopped tomatoes and cook until they become soft.
5. Add the chilli powder, coriander powder, turmeric powder, and salt. Mix well.
6. Add the chicken pieces and cook until they are half done.
7. Grind the grated coconut to a fine paste and add it to the pan. Mix well.
8. Cover the pan and cook on low heat until the chicken is fully cooked and the flavors are well combined.
9. Serve the Chicken Chettinad hot with rice or naan.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 20g
• Carbs: 15g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g