Looking for a spicy and delicious chicken fry recipe to add to your repertoire? Try our Chettinad Chicken Fry recipe! This classic South Indian dish features tender chicken marinated in a blend of aromatic spices and fried to perfection. Our recipe is easy to follow and uses simple ingredients that are likely already in your pantry. Whether you’re a seasoned cook or a beginner, our step-by-step instructions make it easy to create this flavorful and satisfying dish at home. Serve your Chettinad Chicken Fry with steamed rice or naan bread for a complete and satisfying meal. Impress your family and friends with the rich and spicy flavors of this traditional South Indian dish!
Their Chicken Masala is particularly good – bite-sized pieces of chicken cooked in a rich spicy gravy and reduced to a consistency where the gravy is just about coating the chicken pieces. It goes great with rice and roti alike and is absolutely delicious. The process of making Chicken Chettinad is very similar to other Indian chicken curries – there is a lot of masala, frying, and patience involved. But the taste and aroma of Chicken Chettinad leave a long-lasting impression on culinary senses. The main ingredients of Chettinad Masala are – kalpasi, fennel seeds, black peppercorns, cumin seeds, dry red chilies, coriander seeds, ginger, and garlic. Dry roast then then make a paste using ammi kal or attukal. The Chettinad Chicken Masala is a spicy curry. If your palate is not accustomed to spices, I would say proceed with caution. Also, a splash of coconut milk in the curry can help to calm down the heat of the spices. It is a same masala paste that I use to make Chettinad Prawn masala ,muttai masala(Egg curry), or a yummy mutton masala curry in Chettinad style. If you are using boneless chicken breast pieces then try not to use the frozen ones, and avoid over-cooking them. To make Chettinad chicken curry, the best choice would be bone-in meat pieces. The chicken bones lend a delicious flavor to the curry.
Chettinad Chicken Varuval Recipe | Chicken Fry Recipe
Ingredients
Main Ingredients
To prepare fresh masala
To Temper
How to make Chettinad Chicken Varuval Recipe
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First Marinate the chicken for 30 minutes with 1 table spoon curd, little turmeric powder & little salt.
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Next prepare the Chettinad masala, Dry roast the Ingredients listed under 'To prepare fresh masala' except black pepper without adding Oil.
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Keep the stove in simmer and roast. Do not let it burnt as the nice aroma will be lost if it is burnt. So be careful while Roasting.
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Once its turns golden color transfer to the plate.
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In a same kadai Roast the Coconut separately till it becomes dry and light brown in color.
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Grind all the roasted spices in a mixer grinder and add roasted coconut along with fresh turmeric(turmeric powder).
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Add water grind like a fine paste. Keep it aside.
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In another jar grind the coarse pepper powder.
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heat the big pan with oil.
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once the oil is hot Then temper with the items given under ‘To temper’ table in order.
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Then ad crushed garlic sauté for few minutes.
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Add onion , sauté the onion until turns transparent.
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Add ginger garlic paste ,sauté until raw smell goes off.
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Then add Tomato and sauté till it becomes Mushy.
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Now add grounded masala paste with little water.
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Add required salt. cook in medium flame until oil separate.
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Once the oil separates add marinated chicken, mix it well.
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Sauté the chicken in medium flame for about 5 minutes.
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After add little water, Close the lid of the Kadai. Keep in medium flame and cook. The chicken itself leaves Water and cooked well.
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Now the Chicken has cooked Well. If there is water remaining reduce it by keeping in high flame.
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Now you can smell the nice aroma of the roasted Chettinad spice powder. Finally Garnish with enough Coriander leaves.
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The spicy Chettinad style Chicken Varuval dry recipe is now ready and it goes well with any type of Rice as a side.
