Best Chicken Chettinad Dry Recipes

Chicken Chettinad image

Provided by Girl from India

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 chicken
4 dried red chilies, broken by hand into pcs
1 1/2 tablespoons grated ginger
1 1/2 tablespoons garlic
2 tablespoons dry coconut, grated (khopra) or 2 tablespoons fresh coconut, can be used
2 teaspoons spices, of cardamom,peppercorns,cloves and cinnamon
1 tablespoon whole coriander seed
1 tablespoon walnut sized ball of tamarind soaked in water
1/2 cup curry leaf
2 tablespoons coriander powder
4 medium onions, sliced
2 tablespoons oil
salt
coriander leaves (to garnish)

Steps:

Heat oil in a wok or fry pan.
Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
Then add the onions and fry till brown.
Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
Add soaked tamarind pulp, chicken, salt and coriander powder.
Add 1/2 water if you need a thick gravy.
Cook open for 10 mins.
Cover and cook till chicken is done.
Garnish with fresh cilantro or coriander leaves.

Nutrition Facts : Calories 664.1, Fat 44.8, SaturatedFat 13.3, Cholesterol 172.5, Sodium 173.5, Carbohydrate 19.7, Fiber 3.8, Sugar 7.6, Protein 45.6

Chicken Chettinad Dry image

Provided by Seeprats

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

600 g chicken breasts, cubed
3 -4 tablespoons oil
10 -15 curry leaves
salt
4 garlic cloves
1 inch gingerroot
3 -4 red kashmiri chilies (dried)
1/2 tablespoon pepper
1 tablespoon coriander seed
1/2 tablespoon cumin seed
1/2 teaspoon turmeric
3 -4 tablespoons coconut, shredded

Steps:

Grind the ginger and garlic into a fine paste.
Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
Add the chicken pieces and the roasted and ground powder.
Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
Stir occasionally so that it doesn't stick to the bottom of the pan.
Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
Pour this mixture onto cooked chicken and stir once again.
Serve hot.

Nutrition Facts : Calories 403.4, Fat 28.6, SaturatedFat 9.1, Cholesterol 96, Sodium 99.5, Carbohydrate 4.2, Fiber 1.9, Sugar 0.5, Protein 32.3