Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp black pepper powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup coconut milk
- 1 tbsp tamarind paste
- 1 tbsp chopped cilantro
Special equipment needed:
- Heavy-bottomed pan or Dutch oven
Step-by-step instructions:
1. Heat oil in a heavy-bottomed pan or Dutch oven over medium heat.
2. Add mustard seeds and cumin seeds and let them splutter.
3. Add chopped onions, garlic, ginger, and green chilies. Sauté until onions turn translucent.
4. Add turmeric powder, coriander powder, cumin powder, fennel powder, black pepper powder, red chili powder, and salt. Mix well.
5. Add chicken pieces and cook until they turn golden brown.
6. Add coconut milk and tamarind paste. Mix well.
7. Cover and cook for 15-20 minutes or until chicken is cooked through.
8. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Protein per serving: 20g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sugar per serving: 3g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian version.
- Coconut milk can be substituted with heavy cream or yogurt.
- Tamarind paste can be substituted with lemon juice or vinegar.
Variations:
- Add vegetables like carrots, potatoes, and peas for a more wholesome dish.
- Use bone-in chicken for a richer flavor.
- Add more or less chili powder depending on your spice preference.
Tips and tricks:
- Marinate chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful dish.
- Toast whole spices like cumin, coriander, and fennel before grinding them for a more intense flavor.
- Use fresh coconut milk for a creamier texture.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread.
Garnishes:
Garnish with chopped cilantro or sliced green chilies.
Pairings:
Pair with a refreshing cucumber raita or a side of roasted vegetables.
Suggested side dishes:
- Garlic naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk or yogurt to balance the heat.
- If the dish is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure chicken is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Chicken Chettinad is a popular dish from the Chettinad region of Tamil Nadu, India. It is known for its bold flavors and use of whole spices.
Flavor profiles:
Spicy, tangy, and aromatic.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian