Chettinad Chicken fry | Dry Chicken recipe

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Chettinad Chicken fry is a very delicious and yummy classic  Indian chicken starter recipe and this dish is a treat for spice lovers. It comes from the region of Chettinad (Tamil Nadu, India) and is very popular as a chicken starter or side dish. It can be enjoyed standalone or with Roti, Chapati or Rice. Kozhi kuzhambu is very easy and quick to make. Please feel free to adjust the spices quantity as per your taste.

You can enjoy this starter dish standalone with some cold drink. Also though this is not a main course dish but you can enjoy it as a side dish with rice, roti or chapati and believe me you will not be disappointed.

Ingredients:

• Oil – 3 tbsp
• Onions – 1 large sliced thinly
• Green Chillies – 3 slit
• Curry Leaves a handful
• Ginger Garlic Paste – 1 tblspn
• Salt to taste
• Turmeric Powder / Manjal Podi – 1 tsp
• Chicken – 500 grams with bone
• Coriander Leaves – 3 tblspn finely chopped

For Chettinad Masala:

• Coriander Seeds / Malli – 3 tblspn
• Cumin Seeds / Jeerakam – 1 tsp
• Dry Red Chilli – 5 to 6
• Fennel Seeds / Saunf / Sombu – 1 tblspn
• Cinnamon / Pattai – 3 cm piece
• Kal paasi / Black Stone Flower – 2 piece
• Cardamom / Yelakai – 4
• Cloves / Krambu – 4
• Whole Pepper / Nala Milagu – 1 tsp
• Star Anise – 1

Recipe Steps for Chettinad Chicken Fry

• Take your chettinad spices, add them to a dry pan
• Dry roast for 2-3 mins on low medium flame till aroma start coming
• After 2-3 minutes or once aroma starts coming out, swtich off the flame.
• Take them in a blender and let them cool for a minute or two.
• Dry grind them into powder. After grinding keep it aside.
• Heat oil in the same pan/kadai on medium flame.
• Once heated, add in onions, curry leaves and slit green chilli.
• To make it faster sprinkle very little salt.
• Saute till they start turning brown. 
• Add in ginger garlic paste 
• Give it a mix and cook further for 40-45 seconds or till raw smell goes away.
• Add salt and turmeric powder
• Mix it well.
• Cook for around 40 seconds or till oil starts seprating
• Add in chicken 
• Coat chicken pieces well in masala.
• Cover the pan 
• Cook on low heat.
• Leave it to cook on low flame for 15-20 minutes.
• Now open the cover. If there is no water left then add in one glass of water and mix.
• Again cover the pan and leave it on low flame for 15-20 minutes.
• Open the cover.
• Check if pieces are tender. If not then cover it again for few more minutes. If needed add little water.
• Turn the flame to high and cook for a minute or till water is evaporated.
• Turn the flame to medium and add in Chettinad masala.
• Coat the chicken pieces well and let it cook for around 2-3 minutes or till oil seprates.
• Add in fresh coriander leaves. Mix well.
• After mixing it well, switch off the flame.
• Chettinad Chicken Fry is ready to eat.

Serving:

• Transfer it to serving dish.
• Sprinkle some lime juice over it and serve it along with lemon.
• You can enjoy it standalone as starter dish or you can have it as a side dish with Rice, Roit, Chapati or Rice(Indian flatbread).

Recipe Steps with Pictures

• Take your chettinad spices, add them to a dry pan

• Dry roast for 2-3 mins on low medium flame till aroma start coming
• After 2-3 minutes or once aroma starts coming out, switch off the flame.

• Take them in a blender and let them cool for a minute or two.

• Dry grind them into powder. After grinding keep it aside.

• Heat oil in the same pan/kadai on medium flame.

• Once heated, add in onions, curry leaves and slit green chilli.

• To make it faster sprinkle very little salt.

• Saute till they start turning brown. 

• Add in ginger garlic paste 

• Give it a mix and cook further for 40-45 seconds or till raw smell goes away.

• Add salt and turmeric powder.

• Mix them well.

• Cook for around 40 seconds or till oil start separating.

• Add in chicken 

• Coat pieces well in masala.

• Cover the pan

• Cook on low heat.
  
• Leave it to cook on low flame for 15-20 minutes.
• Now open the cover. If there is no water left then add in one glass of water and mix.

• Again cover the pan and leave it on low flame for 15-20 minutes.
• Open the cover.
• Check if pieces are tender. If not then cover again for few more minutes. If needed add little water.

• Turn the flame to high and cook for a minute or till water is evaporated.
• Turn the flame to medium and add in grinded masala.

• Coat the chicken pieces well.
  
• Cook for around 2-3 minutes or till oil separates.

• Add in fresh coriander leaves. Mix well.

• After mixing it well, switch off the flame.

• Our delicious kozhi kuzhambu is ready to eat.

Serving:

• Transfer Chettinad Chicken to serving dish.
  
• Sprinkle some lime juice over and serve along with lemon.
• You can enjoy your dish as a standalone starter with some cold drink or you can have it as a side dish with rice, roti, chapati(Indian Flatbread).

For Easy Audio and video instructions please watch video with subtitles,

Also don't forget to check other chicken starter recipes

Restaurant Style Chicken Lollipop

Black Pepper Lemon Chicken Fry

Main Course Recipes

 

Chicken Bhuna Masala

Indian Village Chicken Curry

Chicken Masala Restaurant Style

Tamil Black Pepper Chicken Curry

Goan Chicken Curry Chicken Vindaloo