Chettinad Chicken Fry

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Chettinad Chicken Fry

Chettinad Dry chicken recipe is popular  in almost all the restaurants in in South India, Especially in Chettinad region of Tamilnadu.

This Chettinad Chicken is considered as one of the  spiciest and the most aromatic cuisine in India, it is very easy to make and tastes delicious.

Serve with Briyani , white rice, Idle, Chapati or Roti..

Ingredients:

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Ingredients

0/14 Ingredients
Adjust Servings
  • To Prepare Chettinad Masala ( Dry Roast)

Instructions

0/8 Instructions
  • I have used Chicken boneless, however you can also use chicken with bone, which would add additional tastes.
  • Dry roast the spices in low flame coriander seeds, cloves, cinnamon, cardamom, fennel seeds, cumin seeds, pepper cons. and Grind into fine powder. (merge pic)
  • Heat sesame oil in a pan, add onion and red chillies (Add curry leaves if you have)
  • Saute onions until brown color then add Ginger garlic paste. Saute until it looses its raw smell. (merge pic)
  • Add freshly grinded Chettinad masala powder. Keep in low flame and saute for 3mins. (merge ppic)
  • Add the chicken pieces and salt as per your taste. Saute well.
  • Cover with lid and cook for 15 mintues.
  • Without lid cook for 10 mintues and serve hot with briyani or rice.

Notes

Always use freshly ground spice powder and Choose tender chicken for better taste.

If  you have Stone pestle, use it to make ground spice powder for it to get better flavor and taste.

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