Chettinad Chicken Fry – A Spicy and Aromatic South Indian Delicacy

 Chettinad Chicken Fry – A Spicy and Aromatic South Indian Delicacy

Introduction:

Chettinad Chicken Fry is a famous South Indian dish from the Chettinad region of Tamil Nadu. Known for its bold and aromatic spices, this dish features tender chicken pieces marinated in a blend of traditional spices and then fried to crispy perfection. It's a perfect combination of heat, flavor, and texture that is loved by spice enthusiasts and makes for an excellent appetizer or side dish.

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Ingredients:

• 500 grams chicken, cut into medium pieces (murgh)

• 2 tablespoons ginger-garlic paste (adrak-lehsun ka paste)

• 1 tablespoon red chili powder (lal mirch powder)

• 1 teaspoon turmeric powder (haldi)

• 1 teaspoon cumin powder (jeera powder)

• 1 teaspoon coriander powder (dhania powder)

• 1 teaspoon fennel seeds (saunf)

• 1 tablespoon peppercorns (kali mirch)

• 1-2 dried red chilies (sookhi lal mirch)

• 1 teaspoon garam masala (garam masala)

• 1 tablespoon rice flour (chawal ka atta) (for crispiness)

• Salt (namak) to taste

• 1 tablespoon lemon juice (nimbu ka ras)

• 2 tablespoons coconut oil (narial ka tel) or vegetable oil (tel)

• Fresh curry leaves (kadi patta) for garnishing

• 1 small onion, finely sliced (optional, for garnish)

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Instructions:

1. Prepare the Marinade:

• In a bowl, add the chicken pieces and season them with ginger-garlic paste (adrak-lehsun ka paste), red chili powder (lal mirch powder), turmeric powder (haldi), cumin powder (jeera powder), coriander powder (dhania powder), fennel seeds (saunf), peppercorns (kali mirch), dried red chilies (sookhi lal mirch), and garam masala (garam masala).

• Add lemon juice (nimbu ka ras) and salt (namak) to taste, and mix everything thoroughly so that the chicken is well-coated with the marinade.

• Allow the chicken to marinate for at least 30 minutes, or preferably 2 hours in the refrigerator for more flavor.

2. Prepare the Spices for Frying:

• In a dry pan, lightly toast the fennel seeds (saunf) and peppercorns (kali mirch) until aromatic, for about 2-3 minutes. Once done, grind them into a coarse powder using a mortar and pestle or a grinder.

3. Fry the Chicken:

• Heat coconut oil (narial ka tel) or vegetable oil (tel) in a frying pan or kadai over medium heat.

• Once the oil is hot, carefully add the marinated chicken pieces, one by one. Fry them in batches if necessary to avoid overcrowding the pan.

• Cook the chicken on medium heat for 6-8 minutes on each side, or until the chicken is golden brown and cooked through. Ensure that the chicken is crispy on the outside while staying tender on the inside.

4. Final Touch:

• Once the chicken is fried, remove it from the oil and place it on paper towels to absorb any excess oil.

• Optionally, garnish the Chettinad Chicken Fry with fresh curry leaves (kadi patta) and finely sliced onions (optional).

5. Serve:

• Serve the Chettinad Chicken Fry hot, alongside steamed rice, biryani, or as a starter with a side of onion raita or fresh salad.

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Serving Suggestions:
Chettinad Chicken Fry is best enjoyed with some rice or as a part of a South Indian meal. You can also pair it with naan or paratha for a delicious feast.

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Tips:

• For a more authentic taste, you can also dry roast the fennel seeds and peppercorns along with dried red chilies before grinding.

• Adjust the level of spiciness by adding more or less red chili powder depending on your preference.

• Marinating the chicken for a longer time will intensify the flavors and make it more tender.

• If you want extra crispiness, add a little rice flour (chawal ka atta) while marinating the chicken. This will give the chicken a crunchy texture once fried.

Enjoy this flavorful and spicy Chettinad Chicken Fry as a treat to your taste buds!