Chettinad Chicken Masala

Chicken Chettinad Masala is a delectable appetizing Chettinad delicacy prepare with Chicken breasts. The chicken pieces are cooked in an onion tomato based gravy with spices.

Hey Folks,

I did it – I saw a complete rainbow with five visible colors and I clicked it too. I know I sound childish. But, then Life is defined by such simple pleasures – witnessing morning fog, sipping hot chai during rainy days, watching kids playing hide & seek, relishing over past memories! My list goes on. Have you ever seen a rainbow, a complete half circle? Even when there is a drama of shine and rain on the clouds, rainbow stands out with its vibrant colors. Isn’t that a life lesson?

It’s Saturday and the weather is absolutely perfect calling for a chicken flavored with spice. Aah, the merest thought of chicken alone is ample to stir my taste buds and my love for chicken. Do you believe if I say as I eat chicken only for the past few years? My mom and her family never tasted meat or poultry. I believe they haven’t had egg during their lifetime. And I am so. Seen them and followed them!

But then, once SJ came in, he brought his love for meat with him. It’s because of him I had chicken once in a restaurant and then on, hooked to its taste. I have never tasted meat and I never had the urge to eat them too. But then, I couldn’t control my love or appetite for chicken. And now, it has become my weekend regime to enjoy lunch with a chicken curry.

This Saturday, I am enjoying burgh’s weather with a delectable appetizing Chettinad delicacy with my best companion – Solitude. Here it is..

The recipe is adapted from the book – Chettinad Chicken. My kindle is occupied with cookbooks of different regions and cuisines. I promise to bring you a colorful diverse platter at my space.

Ingredients:

1 cup – Chicken Breast, cut into pieces
1 cup Shallots, chopped
1 large Tomato, chopped
5 Garlic cloves
1 tablespoon Ginger, minced
½ teaspoon Turmeric powder
1 teaspoon Garam masala
1 – 1 ½ teaspoon Red Chili powder (adjust according to your requirement)
1 teaspoon Pepper
1 teaspoon Cumin powder
1 cup water
1 teaspoon Salt
For tempering
- 4 tablespoon Oil
- 8 Curry leaves
- 2 1-inch Cinnamon Sticks
- 1 Bay leaf
- 10 Black Peppercorns
- ¼ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds

Method:

Wash the breast pieces of chicken thoroughly with turmeric powder and remove the skin. Cut them into small pieces.
In a medium sized skillet, heat oil over medium heat. Once the oil is hot, add curry leaves, bay leaf, and cinnamon sticks.
Now, add peppercorns and fry until they crackle.
Add cumin seeds and fennel seeds to the skillet and cook until they become brown
To the tempering, stir in the onions and cook until they become translucent
Gently add garlic and ginger. Cook until they become soft and aroma arises from the skillet
Add the chopped tomatoes and turmeric powder. Combine them well
Add the cleaned chicken pieces and cook on high flame till it becomes opaque. You will see that the pieces change its color to white
Lower the flame and add the spice powders to the chicken. Combine them well until the chicken pieces are coated well with the spices
Simmer the flame and add a cup of water.
cook the gravy over low heat for about 20 -30 minutes until they are cooked and chicken becomes tender.
Stir the curry occasionally to prevent the chicken from sticking to the skillet.
Season it with pepper powder at the end and garnish with coriander leaves.