Easy Chettinad Chicken Recipe
Savory curry smothered with coconut and onion, with the rich flavors of different spices from South India, this Chettinad chicken recipe is one of most popular and most ordered South Indian chicken dishes in restaurants. It goes great with white rice.
Chettinad chicken is originally from Chettinad region of the southern state of Tamil Nadu but it has definitely become popular in other parts of India owing to its rich flavor from the different spices that are used.
Traditionally Chettinad chicken is made with fresh ground spices along with freshly grated coconut which gives the best flavor.
If you are able to grind your own spices, that will go a long way! If not, don’t worry. Packaged spices will still get you good results
Is Chettinad chicken spicy?
It definitely has a lot of spices in them but it does not necessarily have a lot of heat. If you use Kashmiri chilli instead of red chillies, it could dial down the heat. If you are someone who cannot handle any heat at all, then be sure to have a cool glass of water on the side.
Equipment Needed :
You will need a powerful food processor to get a good puree of the masala. We previously tried with a 250 Watts one and it was a mess. Nothing got pureed properly. We recently bought a Hamilton Beach* 450 Watts one at that does the trick. If you want to take the extra step, you can also use a spice grinder such as the Fresh Grind 4.5oz Electric Coffee Grinder* for grinding all the roasted spice mix and add to the roasted coconut (you will need to roast coconut separately).
Easy Chettinad Chicken Recipe
Recipe details
- 6 servings
- Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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