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A fiery and aromatic Chettinad chicken fry made with freshly roasted spices. Tender chicken pieces are pan-roasted until perfectly browned and coated in a rich, spicy masala. This classic South Indian dish is a true explosion of flavor.
For 4 servings
Prepare the Chettinad Masala Powder
Sauté Aromatics and Chicken
A fiery and aromatic Chettinad chicken fry made with freshly roasted spices. Tender chicken pieces are pan-roasted until perfectly browned and coated in a rich, spicy masala. This classic South Indian dish is a true explosion of flavor.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 362.49 calories per serving with 29.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken
Roast with Masala (Varuval)
Garnish and Serve
This recipe works wonderfully with mutton (Mutton Varuval). You will need to pressure cook the mutton first until tender before proceeding with the roasting step.
For a semi-gravy version, add 1/2 cup of thin coconut milk or tomato puree along with the masala powder and simmer until the gravy thickens.
To make it milder, reduce the number of dried red chilies and black peppercorns. You can use less pungent Kashmiri red chilies for color without excessive heat.
Create a vegetarian version using mushrooms, paneer, or baby potatoes. Adjust cooking times accordingly.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The blend of spices like black pepper, cumin, and chilies contains compounds like piperine and capsaicin, which can help boost metabolism and aid in digestion.
Spices like turmeric (containing curcumin), cloves, and cinnamon are renowned for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Ingredients like ginger, garlic, and various spices have antimicrobial and antiviral properties that can help strengthen the immune system.
A typical serving of Kozhi Varuval (around 200g) contains approximately 350-450 calories, depending on the amount of oil used and the cut of chicken.
Kozhi Varuval can be part of a healthy diet in moderation. It's high in protein from chicken and rich in antioxidants from the spices. However, it can be high in fat due to the oil used for roasting. To make it healthier, use minimal oil and choose lean chicken pieces.
Store leftover Kozhi Varuval in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day as the flavors meld together. Reheat in a pan over low heat until warmed through.
It is traditionally served as a side dish with South Indian meals like sambar rice, rasam rice, or curd rice. It also pairs well with chapatis, parottas, or can be served as a standalone appetizer.
Bitterness usually comes from over-roasting or burning the spices. It's crucial to dry roast the whole spices on a low flame, stirring continuously, only until they are fragrant. If they turn black, they will taste bitter.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
