Chicken Chettinad Recipe
Boneless chicken simmered in black pepper sauce, coconut and mild spices (famous dish in South Indian state of Tamil Nadu).
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Ingredients
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Chicken Chettinad Ingredients
Method
Chicken Chettinad Directions
- 1
Prepare the Spice Mix
Start by grinding the black pepper and grated coconut together to make a smooth paste. You can add a little water if needed to help with grinding. Set aside.
- 2
Cook the Onions
In a large skillet or pan, heat the coconut oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
- 3
Add Ginger-Garlic and Green Chilies
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2-3 minutes until the raw smell disappears.
- 4
Incorporate Tomatoes and Spices
Add the chopped tomatoes to the pan along with turmeric powder, coriander powder, and cumin powder. Cook until the tomatoes soften.
- 5
Add Chicken and Spice Paste
Now, add the boneless chicken cubes and the previously prepared ground coconut and black pepper paste. Mix to coat the chicken evenly.
- 6
Simmer the Chicken
Season with salt to taste, cover the pan, and reduce the heat. Let it simmer for about 15-20 minutes or until the chicken is cooked through and tender.
- 7
Final Touch and Serve
Once cooked, remove the lid and check the consistency of the sauce. You can adjust seasoning if necessary. Garnish with fresh chopped coriander leaves before serving.
