Best 4 Stir Fried Chettinad Chicken Recipes

CHETTINAD PEPPER CHICKEN RECIPE COURTESY OF MADHUR JAFFREY

Steps:

• Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed.
• Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes.
• Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes.
• Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving.
• *urad dal is a small, pale yellow split pea.
• Suggested wine: Rosemont Estate Shiraz Cabernet 1997.

STIR-FRIED CHETTINAD CHICKEN

Steps:

• Cut the chicken into 3/4-inch pieces and put in a bowl. Add the salt, a very generous quantity of black pepper, the ginger, turmeric, and cayenne. Mix well, cover, and refrigerate 30 minutes.
• Pour the oil into a wok or large frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, fennel seeds, cinnamon, and red chilies. As soon as the mustard seeds pop, a matter of seconds, put in the curry leaves, onions, and chicken. Stir and fry for about 5 minutes or until the chicken has cooked through and has browned. Add the tomatoes and stir for 30 seconds. Check for salt, adding a light sprinkling if needed.

CHICKEN CHETTINAD

Steps:

• Heat oil in a wok or fry pan.
• Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
• Then add the onions and fry till brown.
• Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
• Add soaked tamarind pulp, chicken, salt and coriander powder.
• Add 1/2 water if you need a thick gravy.
• Cook open for 10 mins.
• Cover and cook till chicken is done.
• Garnish with fresh cilantro or coriander leaves.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.