Indian Style Chettinad Chicken Recipe

Chicken: Cut into pieces, this forms the protein base of the dish.

Oil: Used for sautéing the onions and other ingredients.

Onions: Finely chopped, they add sweetness and depth to the gravy.

Ginger garlic paste: Adds a pungent and aromatic flavor.

Chettinad masala: A spice blend that gives the dish its distinctive taste.

Pureed tomatoes: Forms the base of the gravy, adding tanginess and richness.

Salt: Enhances the overall flavor of the dish.

Water: Helps in cooking the chicken and forming the gravy.

Coriander leaves: Chopped and used for garnishing, adding a fresh touch.

When sautéing the onions until golden brown, ensure you maintain a medium heat to avoid burning them. This step is crucial as it develops a deep, rich flavor base for the chettinad chicken. Stir frequently and be patient; rushing this process can result in unevenly cooked onions and a less flavorful dish.

• Chicken - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well, making it suitable for this dish.

• Oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cuisine.

• Onions - Substitute with shallots: Shallots have a milder taste and can provide a similar texture and flavor profile.

• Ginger garlic paste - Substitute with freshly minced ginger and garlic: Freshly minced ginger and garlic can provide a more robust and fresh flavor.

• Chettinad masala - Substitute with garam masala with extra black pepper and fennel seeds: Garam masala with added black pepper and fennel seeds can mimic the complex flavors of Chettinad masala.

• Pureed tomatoes - Substitute with tomato paste diluted with water: Tomato paste diluted with water can provide a similar consistency and depth of flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the dish.

• Water - Substitute with chicken broth: Chicken broth adds more depth and richness to the dish compared to plain water.

• Coriander leaves - Substitute with parsley: Parsley can provide a similar fresh and vibrant garnish.

• Allow the chettinad chicken to cool completely before storing. This prevents condensation and helps maintain the texture and flavor.

• Transfer the cooled chicken curry into an airtight container. Ensure the container is clean and dry to avoid any contamination.

• For short-term storage, place the container in the refrigerator. The chettinad chicken can be safely stored in the fridge for up to 3-4 days.

• For long-term storage, consider freezing the chicken curry. Use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, leave some space at the top of the container to allow for expansion. This prevents the container from cracking or spilling.

• To reheat, thaw the chettinad chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.

• Reheat the chicken curry on the stovetop over medium heat, stirring occasionally. Add a splash of water or chicken broth if the curry appears too thick.

• Alternatively, you can reheat the chettinad chicken in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.

• Garnish with fresh coriander leaves before serving to revive the vibrant flavors and add a touch of freshness.

• Avoid refreezing the chettinad chicken once it has been thawed. This can affect the texture and safety of the dish.

• Stovetop Method:

  1. Place a non-stick pan on medium heat.
  2. Add a splash of water or chicken broth to the pan to prevent the chicken from drying out.
  3. Add the leftover Chettinad chicken to the pan.
  4. Cover the pan with a lid and let it heat for about 5-7 minutes, stirring occasionally.
  5. Ensure the chicken is heated through and the sauce is bubbling gently.
  6. Garnish with fresh coriander leaves before serving.

• Microwave Method:

  1. Place the leftover Chettinad chicken in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  4. Heat on medium power for 2-3 minutes.
  5. Stir the chicken halfway through to ensure even heating.
  6. Check if the chicken is heated thoroughly; if not, continue heating in 30-second intervals.
  7. Garnish with fresh coriander leaves before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Chettinad chicken in an oven-safe dish.
  3. Add a bit of water or chicken broth to the dish to keep the chicken moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until the chicken is heated through.
  6. Remove the foil for the last 5 minutes if you want a slightly crispy top.
  7. Garnish with fresh coriander leaves before serving.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Add water to the pot and bring it to a boil.
  3. Place the leftover Chettinad chicken in a heatproof dish that fits inside the steamer or basket.
  4. Cover and steam for about 10-15 minutes, or until the chicken is heated through.
  5. Garnish with fresh coriander leaves before serving.

• Pan: A large, deep pan is essential for sautéing the onions and cooking the chicken evenly.

• Spatula: Useful for stirring and mixing ingredients to ensure they cook uniformly.

• Knife: Needed for finely chopping the onions and coriander leaves.

• Cutting board: Provides a stable surface for chopping vegetables and herbs.

• Measuring spoons: Ensures accurate measurement of oil, ginger garlic paste, chettinad masala, and salt.

• Measuring cup: Used to measure the water and tomato puree accurately.

• Lid: Helps to cover the pan while the chicken is cooking, ensuring it cooks thoroughly.

• Serving spoon: Ideal for serving the finished dish.

• Bowl: Handy for holding the chopped onions and coriander leaves before they are added to the pan.

Prep ingredients in advance: Chop onions and coriander leaves, and measure out chettinad masala and tomato puree before you start cooking.

Use a food processor: Quickly puree tomatoes and make ginger garlic paste using a food processor to save time.

Cook in batches: If doubling the recipe, cook chicken in batches to ensure even cooking and save time.

Preheat the pan: Preheat your pan while prepping to reduce cooking time for onions and chicken.

Use store-bought masala: Opt for store-bought chettinad masala to save time on making it from scratch.