Chettinad Chicken With Jeera Rice Recipe

About this recipe

A flavorful and protein-rich authentic Tamil Nadu Chettinad-style chicken curry served with aromatic cumin-scented rice.

Ingredients

• 20G Curry Leaves
• - Dry Red Chillies
• Pcs Chings Masala Chicken Chilli
• 1 kg Basmati Rice
• - Onion
• 1 piece Coconut
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 100 g Jeera
• 250 G Fennel Seeds / Saunf 250 G
• 150 Gms Cloves
• - Cardamom
• 500 ml Water
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 20 g Turmeric Powder
• 10G Salt
• 100 g Black Pepper Powder
• 100 g Coriander Powder
• 100 g Chilli Powder

Instructions

1. Step 1: In a pan, dry roast fennel seeds, cloves, cinnamon, cardamom, and dried red chillies until aromatic. Grind them into a fine powder or paste along with grated coconut. Set aside.
2. Step 2: Heat 2 tablespoons of oil in a heavy-bottomed pan. Add cumin seeds and curry leaves and let them splutter.
3. Step 3: Add sliced onions and green chillies. Sauté until onions turn golden brown.
4. Step 4: Add ginger-garlic paste and sauté until the raw smell disappears.
5. Step 5: Mix in chopped tomatoes, turmeric powder, coriander powder, chilli powder, and salt, and cook until the tomatoes break down into a thick masala.
6. Step 6: Add chicken pieces to the pan and coat them well with the masala. Cook for 5 minutes on medium heat.
7. Step 7: Add the prepared coconut-spice paste and enough water (around 1.5 cups) to make a curry. Let it simmer for 15-20 minutes on low-medium heat until the chicken is tender.
8. Step 8: Meanwhile, heat 1 tablespoon of oil in the rice cooker. Add soaked rice, stir lightly, and add 2 cups of water, a pinch of salt, and a few cumin seeds. Cook the rice until done.
9. Step 9: Garnish the chicken curry with chopped coriander leaves and freshly ground black pepper.
10. Step 10: Serve the Chettinad chicken hot with jeera rice.