Chicken Chettinad Recipe

Name: Sula Indian Restaurant, Commercial Drives Chicken Chettinad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 kg Chicken, cut into pieces; 2 cups Onion, finely chopped; 1 cup Tomato, chopped; 0.5 cups Coconut, grated; 1 tsp Black mustard seeds; 1 tsp Black peppercorns; 10 leaves Curry leaves; 2 tbs Tamarind pulp; 2 tbs Ginger-garlic paste; 0.5 tsp Turmeric powder; 1 tsp Red chili powder; to taste Salt; 3 tbs Oil

Inspired by Sula Indian Restaurant, Commercial Drive

Time1h

Serves4

Succulent chicken cooked in flavorful blend of black pepper, curry leaves, coconut, black mustard and tamarind essence

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) Chicken, cut into pieces

2 cups Onion, finely chopped

1 cup Tomato, chopped

1/2 cups Coconut, grated

1 tsp Black mustard seeds

1 tsp Black peppercorns

10 leaves curry leaves

2 tbs Tamarind pulp

2 tbs Ginger-garlic paste

1/2 tsp turmeric powder

1 tsp Red chili powder

to taste Celtic sea salt

3 tbs Oil

Method

Cooking Instructions

Prepare the Spice Mix

In a dry skillet, toast the black mustard seeds and black peppercorns until fragrant. Allow to cool, then grind into a fine powder.

Sauté Onions

Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add Ginger-Garlic Paste

Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Cook Tomatoes

Add the chopped tomatoes to the pan and cook until they become soft and mushy.

Add Chicken

Stir in the chicken pieces, turmeric powder, red chili powder, and salt. Cook until the chicken is browned on all sides.

Add Coconut and Spice Mix

Add the grated coconut, ground spice mix, tamarind pulp, and curry leaves to the pan. Mix well to combine.

Simmer

Cover the pan and let it simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.

Serve

Remove from heat and serve hot with rice or Indian bread.