Chettinad Chicken 65
A fiery and aromatic South Indian appetizer. Tender chicken pieces are marinated in a bold Chettinad spice blend, then deep-fried until perfectly crisp and golden. An irresistible classic from Tamil Nadu.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chettinad Masala
- b.In a small, dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chillies.
- c.Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- d.Remove from heat and let the spices cool completely. Once cool, grind them into a fine powder using a spice grinder or blender. Set aside.
- 2
Step 2
- a.Marinate the Chicken
- b.In a large mixing bowl, combine the chicken pieces, curd, ginger-garlic paste, lemon juice, rice flour, cornflour, Kashmiri red chilli powder, turmeric powder, and salt.
- c.Add the freshly ground Chettinad masala powder to the bowl.
- d.Mix thoroughly until every piece of chicken is evenly coated with the marinade.
- e.Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2-4 hours.
- 3
Step 3
- a.Deep-Fry the Chicken
- b.Heat oil for deep-frying in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C).
- c.Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 6-8 minutes, turning occasionally, until the chicken is deep golden brown, crispy, and cooked through.
- e.Use a slotted spoon to remove the chicken from the oil and drain on a wire rack or paper towels.
- 4
Step 4
- a.Temper and Finish
- b.In a separate small pan, heat 1 tbsp of oil over medium heat.
- c.Add the chopped garlic, slit green chillies, and curry leaves. Sauté for about 1 minute until the garlic is aromatic and the curry leaves are crisp.
- d.Add the fried chicken pieces to the pan and toss well for 30-60 seconds to coat them evenly with the tempering.
- e.Serve immediately, garnished with onion rings and a lemon wedge.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest results, use boneless, skinless chicken thighs.
- 2Ensure the oil is at the correct temperature (350°F/175°C). If it's too cool, the chicken will be greasy; if too hot, it will burn before cooking through.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and prevents the chicken from getting crispy.
- 4For an extra crispy coating, you can double-fry the chicken. Fry once for 5-6 minutes, remove, and then fry again for 1-2 minutes just before tempering.
- 5The flavor of freshly ground Chettinad masala is unparalleled. Avoid using pre-packaged powders if possible.
- 6Adding a pinch of red food color to the marinade is a common restaurant practice for a vibrant red hue, but it is entirely optional.
Adapt it for your goals.
Vegetarian
Replace the chicken with paneer cubes, large mushrooms, or cauliflower florets. Adjust frying time accordingly.
HealthierHealthier
For a lower-fat version, marinate the chicken as directed and cook in an air fryer at 375°F (190°C) for 15-18 minutes, flipping halfway through, until cooked and crispy. Then, proceed with the tempering step.
SeafoodSeafood
Use prawns or firm fish fillets (like kingfish or tilapia) instead of chicken. Reduce the marination and frying times significantly to avoid overcooking.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Metabolism-Boosting Spices
The Chettinad masala contains spices like black pepper and red chillies, which contain compounds like piperine and capsaicin that can provide a temporary boost to your metabolism.
Anti-Inflammatory Properties
Turmeric, a key ingredient in the marinade, contains curcumin, a powerful antioxidant with potent anti-inflammatory effects that can help combat chronic inflammation.
Frequently asked questions
One serving of Chettinad Chicken 65 contains approximately 450-500 calories, primarily from the chicken and the oil used for deep-frying.