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Chettinad Chicken Masala

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Chicken Chettinad recipe

Traditionally Tamil Nadu Non-Vegetarian recipes varied substantially from one region to another. Each region adopted its own unique variation in all recipes. Coimbatore region, called as 'Kongu' in Tamil added coconut to their recipes - either as grated coconut or added coconut milk to add that rich flavor. It could also be due to the influence of the nearby Kerala and Karnataka. Chettinad - (the region where Karaikudi is) is more in tune with the rich Chettiar taste and as a result is synonymous for spicy food. They carefully select the fresh spices and roast them dry before pounding them to masala. They also prefer to cook over a slow fire to bring out the best of the aroma.


Chicken 1 kg
Onion 200 g, finely chopped
Tomatoes 200 g, finely chopped
Turmeric powder 1/2 tsp
Ginger-garlic paste 50 g
Curry Leaves 40 g
Oil 1 tbsp
Salt to taste

For Chettinad masala

Dry red chilies 4 or 5
Cloves 2
Javatri 4
Green Cardamoms 2
Bay Leaves 2 small sticks
Cumin seeds 1 teaspoon
Kalpasi (Sea weed)
Fennel seed 1 tsp
Fenugreek seed 1 tsp
Coriander Powder 4 tsp
Black Pepper corns 1 tsp
Fry all these items and grind into a fine powder

Heat oil in a pan and add curry leaves (with the stem) along with onions and green chilies. When the onions become soft add ginger-garlic paste. The mixture will leave out an aroma, now add tomatoes. Add turmeric powder and the chicken. Sprinkle little water and cook until the chicken gets tender. Now add the Chettinad Masala and add salt to taste. Fry until the masala gives out a good aroma.

Chettinad Chicken