Kadathanattu Chicken is popular in a place called vadakara ,northern part of Kerala. I got this recipe from “Pachamulaku” cookery show.This is a unique and different style of preparation. Hope you all love this..
- Chicken( cut into medium cubes) – 500 gms
- Ginger – 2” piece
- Garlic – 15
- Green Chilly – 4
- Kashmiri chilly powder – 1 tbsp
- Red Chilly Powder – 2tbsp
- Onion(finely chopped,cut lengthwise) – 2
- Onion(cut into cubes) – 1
- Capsicum(cut into medium cubes) – 1
- Tomato (Take pulp and grind it into juice) – 2
- Pepper powder – 1 tsp
- Chilly Sauce – 1 tsp
- Tomato Sauce – 1 tsp
- Curry leaves(finely chopped) – 1 tbsp
- Coriander leaves(chopped) – 2 tbsp
- Grind ginger,garlic and green chilly into a coarse paste. squeeze out the juice and keep aside. Don’t discard the coarse paste mix.
- Marinate chicken with red chilly powder,Kashmiri chilly powder,ginger-garlic-green chilly juice,and salt.set aside for 1 hour.shallow fry chicken pieces till done.
- In the mean time, fry chopped onions till crispy and brown.
- Then saute onions cubes in the oil(the same we used for frying chicken) till light brown.
- Add fried chicken pieces, ginger-garlic-green chilly coarse mix,capsicum,tomato juice,pepper powder and mix well.
- Add chilly sauce,tomato sauce,curry leaves and coriander leaves.Check for salt and add if needed.stir well and cook till dry.
- Remove from fire.
- Serve with Rice or Roti.
This is a quick and easy spicy chicken dish with less ingredients available in your pantry.This recipe is adapted from a cookery show and because of the interesting dish name I wanted to give it a try. Adding shallots and Coconut oil gives good flavor and extra taste. This goes well with rice or roti.
- Chicken(cut into cubes) – 1/2 kg
- Shallots(chopped ,25 nos) – 1 cup
- Ginger –garlic paste - 1 1/2 tbsp
- Green Chilly – 6
- Turmeric powder – 1 tsp
- Red chilly powder – 1 tbsp
- Tomato – 2
- Curry leaves – 10 leaves
- Coconut oil – 1/2 cup
- In a bowl add all the ingredients except tomato pieces and mix well using hand.
- Heat a wide bottomed pan and transfer the mix to it. Don’t add water.cover and cook on low flame till chicken pieces are cooked well ..you can use dry red chilly instead of green chilly if you like.
- Finally add tomato pieces to it and mix well. Let it cook for 3-4 minutes to get mixed well the masala.
- Serve with rice or roti.
Every region of India has its own local delicacies but chicken chettinad is no stranger among Indians. It is one of the most popular dish from Tamilnadu.Chicken Chettinad does require a lot of spice and most versions of it across India turns out very hot and yummy. The aroma of unique mix and blend of spices does give it a mouthwatering taste.
- Chicken – 1/2 kg
- Onion – 2
- Tomato – 3
- Ginger – 1 1/2 “ piece
- garlic pods – 5
- Turmeric powder – 1/2 tsp
- Kashmiri chilly powder – 1tsp
- Coriander leaves
- Curry leaves
- Lime juice – 1/2 of a lime
For the Spice Mix
- Dry red chilies –3
- Cinnamon – 1” piece
- Cardamom pods – 5
- Cloves – 3
- Peppercorns –1/2 tsp
- Coriander seeds – 1/2 tsp
- Fennel Seeds – 1/2 tsp
- Poppy Seeds – 1tsp
- Grated Coconut – 1 tbsp
- Heat 1 tbsp oil in a pan and roast the spices on low heat until aromatic.Let it cool and grind to a fine powder.
- Heat oil in another pan and saute chopped onions ,ginger-garlic paste, and 2 chopped tomatoes till light brown.Grind it to a fine paste.Keep aside.
- Heat oil in a pan and add curry leaves and chopped tomato. Stir fry for 2-3 minutes until pulpy and then add the powdered spice mix.Fry on low heat for 2-3 minutes until the mixture starts releasing oil.
- Add the onion paste ,salt,chilly powder,turmeric powder,water and cook on low flame for 5 minutes.
- Finally add the chicken pieces and cook till chicken is done.Stir in lime juice.
- Garnish with curry leaves or coriander leaves.
- Serve with rice,chappathi or roti.