Chettinadu Chicken Varuval | Chettinad Chicken Stir Fry | Karaikudi Kozhi Roast

Chettinad Cuisine is well known for its use of variety of spices in their food. Freshly grounded selected spices are roasted and added to almost every dishes. Chettinad chicken varuval is one of the popular dish from chettinad cuisine. In this chicken, we have added some freshly roasted spices which gets well blended into the chicken and tickles your taste buds. This dish is quiet simple to make and creates a amazing pay off for your efforts by pleasing everyone with its amazing taste.

Also Check some of my other chicken dry recipes,

• Chicken Seekh Kebab
• Schezwan Chicken Lollipop
• Pepper Chicken / Milagu Kozhi Varuval
• Street Style Chicken Fried Rice
• Mazedar Chicken
• Dragon Chicken
• Spicy Onion Chicken Roast
• Chicken Pakoda
• Chicken Chukka Varuval
• Soy Sauce Pepper Chicken
• Chicken Bezule

Chettinadu Chicken Varuval

Recipe Cuisine: Chettinadu / Tamil Nadu | Recipe Category: Non Veg / Starter
Prep Time: 5 mins | Cooking Time: 30 mins | Serves: 3

Ingredients:

Chicken - 1/4 kg
Onion - 1 cup
Tomato - 1
Ginger garlic paste - 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Curry leaves - a sprig
Sesame Oil / Nallennai - 2 tblspn

To roast and grind:

Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Red chilli - 5
Black pepper - 1 tsp
Cinnamon -1 stick
Cloves - 7 to 8
Coconut - 1 tblspn

Method:

In a pan, drizzle little oil and roast the the ingredients listed under "to roast and grind" except coconut. Once the spices are roasted, add the grated coconut and saute for few seconds.

Turn off the flame and take them in a blender. Grind the roasted spices into a powder without adding water.

In the same pan, heat little sesame oil. Once oil becomes hot, add in chopped onion and 2 red chillies. As onion turns translucent, add  and ginger garlic paste and saute until the raw smell is gone.

Add in chopped tomato, curry leaves, turmeric and saute till the tomato is little mushy.

Add the powder we prepared earlier and saute for few seconds. Then, add in chicken pieces and stir fry for a 3 to 4 minutes. Add salt to taste. Stir well so that the masala gets coated well to the chicken and add a cup of water. Cover and cook for 15 to 20 minutes.

When the water gets reduced, stir well so that the masala does not get burn. Once the chicken turns dry and cooked switch off the flame and garnish with coriander leaves.

Serve!

Pictorial:

Keep all the ingredients ready

In a pan, drizzle little oil and roast the the ingredients listed under "to roast and grind" except coconut.

Once the spices are roasted, add the grated coconut and saute for few seconds.

Turn off the flame and take them in a blender. Grind the roasted spices into a powder without adding water.

In the same pan, heat little sesame oil. Once oil becomes hot, add in chopped onion

Saute for few seconds

Add 2 red chillies.

As onion turns translucent, add  and ginger garlic paste and saute until the raw smell is gone.

When the raw smell of ginger garlic paste is gone, add in chopped tomato

Throw in some curry leaves

Add little turmeric powder

Saute till the tomato is little mushy.

Add the powder we prepared earlier and saute for few seconds.

Then, add in chicken pieces

Stir fry for a 3 to 4 minutes.

Add salt to taste.

Stir well so that the masala gets coated well to the chicken.

Now add a cup of water.

Cover and cook for 15 to 20 minutes.

When the water gets reduced, stir well so that the masala does not get burn.

Keep stirring for every 10 seconds as the masala will get burned

Once the chicken turns dry and cooked switch off the flame and garnish with coriander leaves.

Serve!