Chettinad Chicken

Chettinad Chicken

Servings

3-4

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

South Indian

Category

Dinner/Lunch

A bold and spicy South Indian dish from Chettinad, made with freshly roasted whole spices, black pepper, and curry leaves. It has a rich, aromatic flavor with a thick, semi-dry masala that coats tender chicken pieces.

Ingredients

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    • Chicken (curry cut) – 450-500 g

    • Turmeric Powder – 1–1.5 g

    • Lemon Juice – 15 g

    • Salt – as required/5 g approximately

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    • Sesame/coconut Oil – 30 g

    • Onion (finely sliced) – 120–140 g

    • Salt – as required (4-5 g)

    • Curry Leaves (3 sprigs) – 3–5 g

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    • Sesame/Coconut Oil – 15 g

    • Fresh Coconut (grated, ¼ cup) – 35-40 g

    • Bay Leaves – 1–2 g (2 nos.)

    • Coriander Seeds – 18–20 g

    • Red Chilli (Byadagi, 6 nos.) – 6–8 g

    • Black Pepper – 6–8 g

    • Cumin Seeds – 2–3 g

    • Fennel Seeds – 2–3 g

    • Green Cardamom – 0.5 g (1 no.)

    • Black Cardamom – 1 g (1 no.)

    • Black Stone Flower – 0.5 g

    • Star Anise – 1 g (1 no.)

    • Cloves – 1.5–2 g (8 nos.)

    • Mace (1 blade) – 0.5 g

    • Cinnamon (1 inch) – 2 g

    • Garlic (6–8 cloves) – 20–25 g

    • Ginger (1 inch) – 10–12 g

    • Tamarind Paste – 5 g

    • Fenugreek Seeds (pinch) – 0.5 g

    • Water – as required (100-120ml approx.)

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    • Hot water- 200-250ml (depends on how much thicker/thinner gravy you preffered)

    Directions

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      1. Wash you chicken thoroughly through water, add turmeric, lemon juice and salt in it. Mix it well. Keep aside for further use.

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      1. Collect all the ingredients mention in section of “chettinad masala” - keep grated coconut separate.

      2. Move SmartSwitch to airfry mode, select sear/sautee function & set it at HI 5, insert pan into Level 1. Press start.

      3. Let it heat for 1 minute, pour oil and heat it for more 1 minute. Pour all the ingredients mentioned in section of “chettinad masala” (apart from grated coconut) & give it good mix.

      4. Insert the pan back to combi unit. Sautee it for 5minute, stir in between & add grated coconut in it. Mix it well & sauté it for more 3-5 minutes.

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      1. Remove the pan from unit, store masala in another bowl (let it cool down completely before grinding) & meanwhile add oil in combi pan, let it heat for 1min.

      2. Add sliced onion, sautee it for 7-10 minutes until it turns golden brown. Meanwhile you can add 100-120ml of water in chettinad masala & grind it into fine/coarse paste.

      3. Add marinated chicken & chettinad masala into it & mix it well. Add 200-250ml of water. Give it good mix.

      4. Move SmartSwitch to cooker mode, select combi meal function, set temperature to 200°C for 10 minutes. Press start/stop.

      5. Once cooking done, insert knife/fork it should come out easily. If your chicken didn’t cook properly cook it for more 5minutes at same temperature & function.
       
       

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