Spicy Chettinad Chicken Recipe: 59 Photos
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FAQ
What is chettinad sauce made of? chettinad cuisine has lots of spices like red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.
In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), punnai ilai (bay leaf), karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
The minor difference would be the generous use of fragrant spices like Fennel (Saunf) & Star Anise (which is the dominant flavour) in the Chicken Chettinad. We Mangaloreans use a lot of tamarind in our curries which is replaced by the tomato here.
Its unique blend of spices, fiery heat, and rich, robust gravy make it a favourite among food enthusiasts. The Chettinad region, located in the southern part of Tamil Nadu, is renowned for its vibrant culinary traditions.
Etymology. The name means land (nadu) of the Chettiars.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
