A fiery and aromatic Chettinad chicken fry, where tender chicken pieces are coated in a freshly ground black pepper masala. This semi-dry dish is a classic from Tamil Nadu, perfect as an appetizer or side.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
335cal
37gprotein
13gcarbs
15g
Ingredients
600 g Chicken (Boneless, cut into 1-inch pieces)
2 tbsp Black Peppercorns (Adjust to taste)
1 tbsp Fennel Seeds
1 tsp Cumin Seeds
1 inch Cinnamon Stick
4 pcs Cloves
3 tbsp Gingelly Oil (Sesame oil, can substitute with vegetable oil)
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
This chettinad dish is perfect for dinner. With 651.97 calories and 45.29g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Medium, finely sliced)
2 pcs Green Chillies (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for color)
1.25 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for cooking chicken)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a small, dry pan over low heat, add the black peppercorns, fennel seeds, cumin seeds, cinnamon stick, and cloves.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
Remove from heat and let the spices cool completely.
Once cooled, grind them into a coarse powder using a spice grinder or mortar and pestle. Set this fresh masala aside.
2
Sauté Aromatics
Heat gingelly oil in a heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the curry leaves and slit green chillies. Sauté for another 30 seconds until the leaves are crisp.
Add the sliced onions and a pinch of salt. Sauté for 8-10 minutes until the onions are soft, translucent, and golden brown at the edges.
Add the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Cook the Chicken
Add the chicken pieces to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring frequently, until it's lightly browned on all sides.
Reduce the heat to medium. Add the turmeric powder, Kashmiri red chili powder (if using), and the remaining salt. Mix well to ensure the chicken is evenly coated.
Sprinkle 1/4 cup of water over the chicken. Cover the pan with a lid, reduce the heat to low, and let it cook for 10-12 minutes, or until the chicken is tender and fully cooked. Stir once or twice in between to prevent sticking.
4
Roast and Finish
Once the chicken is cooked, remove the lid and increase the heat to medium-high.
Add the freshly ground Chettinad masala powder to the pan.
Stir and roast continuously for 4-5 minutes. The masala will toast and cling to the chicken pieces, and the dish will become dry and aromatic.
Turn off the heat. Squeeze the fresh lemon juice over the chicken and toss well.
Garnish with freshly chopped coriander leaves and serve immediately.
317cal
9gprotein
45gcarbs
12gfat
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice)
3 cup Water (For cooking the rice)
1.5 cup Curd (Thick, plain yogurt, preferably full-fat for creaminess)
0.5 cup Milk (Boiled and cooled to room temperature)
1 tsp Salt (Adjust to taste)
2 tbsp Gingelly Oil (Sesame oil, or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilli (Slit lengthwise)
1 inch Ginger (Finely grated)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (Optional, for garnish)
Instructions
1
Cook the rice until very soft. This takes about 15-20 minutes.
Wash 1 cup of rice thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rice with 3 cups of water. Cook for 4-5 whistles on medium heat.
Alternatively, cook the rice in a pot on the stovetop with the same amount of water until it is very soft and mushy.
Once cooked, transfer the rice to a large mixing bowl. Allow it to cool down to room temperature for about 10-15 minutes.
Using the back of a ladle or a potato masher, gently mash the cooled rice. This step is crucial for achieving the classic creamy texture.
2
Prepare the curd and rice mixture. This takes about 2 minutes.
To the mashed, cooled rice, add 1.5 cups of curd, 0.5 cup of milk, and 1 tsp of salt.
Mix everything together thoroughly until you have a smooth, creamy, and uniform consistency. The milk helps balance the sourness of the curd and keeps the dish fresh longer.
3
Prepare the tempering (tadka). This takes about 3 minutes.
Heat 2 tbsp of gingelly oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-45 seconds, stirring continuously, until they turn a light golden brown.
Reduce the heat to low, then add 1/4 tsp hing, the slit green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Combine, garnish, and serve. This takes about 2 minutes.
Immediately pour the hot tempering over the prepared curd rice mixture.
Mix well to ensure the flavors of the tempering are evenly distributed.
Garnish with 2 tbsp of freshly chopped coriander leaves and 1/4 cup of pomegranate arils (if using).
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing experience.
