CHETTINAD CHICKEN FRY

Chettinad or Chettinadu is a region located in the Sivaganga district historically ruled by the Ramnad kingdom in Tamil Nadu state in INDIA. Chettinadu chicken fry cuisine is the most famous in south India. It uses a variety of spices and the dish are made with fresh masala powders. Chettinad chicken fry eats with hot steamed rice, dosa, appam, idiyappam, idlis.

Today I tried this Chettinad chicken fry with more fresh spices. This Chettinad chicken fry taste is quite different compared with regular chicken fry.

LET'S GO TO PREPARE CHETTINAD CHICKEN FRY:

INGREDIENTS:

Chicken - 1 KG

Oil - 6 spoons

Coriander seeds - 2 spoons

Cumin seeds - 1/2 spoon

Sompu/ fennel seeds - 1/4 spoon

Poppy seeds - 1 spoon

Cloves - 6

Cinnamon - 2 small

Cardamom -2

Bay leaf - 1

Pepper seeds - 1 spoon

Capers / Marathi mogga/ Kabra, kareer

Star anise /anasi mogga/ chakra phool

White sesame seeds - 1 spoon

Mace - 2

Red chillies - 6

Onions -2 [ cut it into medium pieces]

Salt - 1 spoon

Ginger- garlic paste - 2 spoons

Turmeric powder - 1/2 spoon

Curry leaves - 2 spoons

PREPARATION OF FRESH CHETTINAD MASALA POWDER:

Heat a vessel add coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, bay leaf, black pepper seeds, capers, star anise, white sesame seeds, mace and roast it in a low flame and switch off the stove, cool it for some time and pore in a mixer jar.

Now roast red chillies in the same vessel without oil same as in low flame and cool it for a while and mix all the above-roasted ingredients along with red chillies in a mixer jar, make a fine masala powder.

CHETTINAD CHICKEN FRY PREPARATION:

Clean the chicken properly.

Cut the onions into medium size.

Heat a big Kadai/ vessel add oil, onion pieces and fry it for 2 minutes, add ginger- garlic paste, curry leaves and fry it for 2 minutes.

Add chicken pieces, turmeric powder in the vessel and close the lid, cook it in full flame for 2 minutes.

Now open the lid, stir it well, close the lid and cook it for 15 minutes on low flame.[ This is the main step to cook the chicken evenly]

Open the lid, check the chicken pieces well cooked or not, just cook until evaporating all the water in the chicken with a closed lid.

Open the lid add salt, freshly ground Chettinad masala powder in the chicken and fry it in medium flame.

Within 5 minutes the Chettinad masala bound to the chicken properly, now adds coriander leaves.

Chettinadu chicken fry is ready to serve.

Chettinad chicken fry is a famous recipe prepared by Chettiyars in CHETTINADU in Tamil Nadu state in INDIA. This recipe is a royal recipe and very famous, used different varieties of spices, it gives an extremely different taste and within half an hour we can prepare this Chettinad chicken fry in our home.

TIPS:

At the last 8 minutes before we are adding the salt. If we add salt with the chicken, it will increase the chicken cooking time.

Don't add salt with the chicken, add only after the chicken cooked properly in the oil. This is the main step to make this Chettinad chicken fry very fast.

Chettinad masala powder is the main taste source in this Chettinad chicken fry.

Don't skip the spices in the masala.

If you want more spiciness in this Chettinad chicken fry adds red chillies extra.

Black pepper and red chillies give spiciness to this Chettinad chicken fry.

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