Meal Prep · Indian
Chettinad Chicken Fry
Experience the fiery and aromatic flavors of South Indian Chettinad cuisine with this irresistible chicken fry.
Ingredients
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Step-by-step- **Marinate Chicken**: In a large bowl, combine chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, yogurt (if using), lemon juice, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- **Prepare Chettinad Spice Blend**: Dry roast all ingredients for the Chettinad spice blend (coriander seeds, cumin seeds, fennel seeds, dried red chilies, cinnamon, cardamom, cloves, peppercorns, 1 sprig curry leaves) in a dry pan over medium-low heat until fragrant, about 2-3 minutes. Let cool slightly, then grind to a fine powder.
- **Sauté Aromatics**: Heat oil in a large heavy-bottomed pan or wok over medium heat. Add the finely chopped onion and sauté until golden brown, about 8-10 minutes. Add green chilies (if using) and a fresh sprig of curry leaves, and sauté for another minute until fragrant.
- **Cook Chicken**: Add the marinated chicken pieces to the pan. Increase heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it starts to brown on all sides.
- **Add Spice Blend**: Reduce heat to medium-low. Stir in the freshly ground Chettinad spice blend. Cook for 5-7 minutes, stirring frequently, allowing the spices to coat the chicken and release their aroma. If needed, add a splash of water to prevent burning.
- **Finish Cooking**: Cover the pan and let the chicken cook in its own juices until tender and cooked through, about 10-15 minutes, stirring occasionally. If the pan gets too dry, add a tablespoon or two of water. The chicken should be well-coated with the spice mixture and slightly dry-fried.
- **Garnish and Serve**: Once the chicken is cooked and the gravy (if any) has thickened to a semi-dry consistency, garnish with fresh coriander leaves. Serve hot with rice, dosa, parotta, or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chettinad Chicken Fry in an airtight container in the refrigerator.
Freezer Up to 2 months
Freeze individual portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water or in the microwave until thoroughly heated through. Add a fresh sprig of curry leaves for revived flavor if reheating on stovetop.
Chef’s Corner
- For the best flavor, try to marinate the chicken for at least 2 hours, or even overnight. This allows the spices to penetrate deeply into the meat.
- Adjust the number of dried red chilies in the Chettinad spice blend according to your preferred level of heat. For a milder version, remove the seeds from the chilies before roasting.
- Don’t skip dry roasting the whole spices; it’s crucial for developing their complex aroma and flavor, which is characteristic of Chettinad cuisine.
