Mia Patel
Chicken gravy is a popular dish in South Indian cuisine. It is a flavourful, aromatic, and hearty dish that is often served with rice, roti, naan, or dosa. The dish is characterised by its use of various spices and ingredients such as cinnamon, cardamom, cloves, ginger, garlic, and coriander. Chicken gravy can be cooked in a pressure cooker or an open pan, and the chicken can be marinated beforehand to enhance the flavour. The dish is known for its bold flavours and juicy pieces of chicken, making it a favourite among many.
| Characteristics | Values |
|---|---|
| Cuisine | South Indian, Chettinad |
| Main Ingredients | Chicken, Spices, Onion, Tomato, Curd, Coriander Leaves |
| Spices | Cinnamon, Cardamom, Cloves, Star Anise, Cumin Seeds, Curry Leaves, Red Chilli Powder, Coriander Powder, Garam Masala Powder, Turmeric Powder, Ginger Garlic Paste |
| Additional Ingredients | Cashews, Coconut, Almonds, Cornflour, Gram Flour, Rice, Chapati, Idli, Dosa, Appam |
| Cooking Time | 30 minutes to 45 minutes |
| Servings | 3 to 4 people |
| Calories | 350 per serving |
| Fat Content | 19 grams |
| Preparation | Marinate chicken with spices, temper spices, add chicken, cook until done |
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What You'll Learn
Chicken Chettinad gravy
Chicken Chettinad is a popular dish from the Chettinad region of South India. It is cooked with a variety of spices and usually served with rice, chapati, idli, dosa, or appam.
To make Chicken Chettinad gravy, you will need the following ingredients:
- Chicken
- Red chilies
- Cinnamon
- Cloves
- Star anise
- Dagad phool (black stone flower)
- Black peppercorn
- Fennel seeds
- Cumin seeds
- Coriander seeds
- Cardamoms
- Coconut
- Curry leaves
- Oil
- Salt
- Lemon juice or yogurt
- Onion
- Tomato
- Ginger garlic paste
- Turmeric powder
- Coriander powder
- Cumin powder
- Garam masala powder
- Water
Step 1: Marinate the Chicken
In a large bowl, mix the chicken with chili powder, turmeric powder, salt, ginger garlic paste, and lemon juice or yogurt. Cover and set aside until needed.
Step 2: Prepare the Spice Mix
Add red chilies, cinnamon, cloves, star anise, dagad phool, black peppercorn, fennel seeds, cumin seeds, coriander seeds, and cardamoms to a pan. Heat on medium flame for 2 minutes, then reduce the heat to low and roast until the spices are crunchy and golden, about 7 to 8 minutes. Stir constantly to avoid burning. Remove from heat and let it cool down.
Step 3: Roast the Coconut
Add coconut, half of the curry leaves, and half a tablespoon of oil to the same pan. Roast until the coconut turns light golden, about 7 to 8 minutes.
Step 4: Make the Chettinad Masala Paste
Transfer the roasted spices and coconut to a grinder and blend to make a fine powder. To make the paste, add coconut, curry leaves, and cashews (or almonds) to the grinder. You can also add a spoonful of garam masala powder at this stage for extra flavor.
Step 5: Cook the Onion and Tomato
Heat oil in a pan and add chopped onions, saute until golden. Then, add the ginger garlic paste, turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and immediately add the tomatoes. Add a little water to prevent the masalas from burning and cook until the tomatoes turn into a paste.
Step 6: Add the Chicken and Masala Paste
Once the tomatoes are soft, add the marinated chicken, Chettinad masala paste, and required water. Mix well, cover, and cook for 15-20 minutes or until the chicken is done.
Step 7: Garnish and Serve
Garnish with coriander leaves and serve hot with rice, chapati, or any flatbread of your choice.
Enjoy your delicious Chicken Chettinad gravy!
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Marinating the chicken
Firstly, gather your ingredients. You will need plain yoghurt or curd, lemon juice, and a variety of spices. The specific spices you choose to use are up to your preference, but common choices include chilli powder or red chillies, turmeric, ginger, garlic, cumin, cinnamon, cloves, cardamom, star anise, and black peppercorns. You may also want to include ingredients like salt, to taste, and lemon juice or yoghurt to enhance the flavour and act as a natural meat tenderiser.
Prepare your marinade by mixing your chosen spices and ingredients. You can adjust the quantities of each ingredient to suit your taste preferences, but a good rule of thumb is to use equal parts of each spice. Additionally, you can add a small amount of oil to help the marinade cling to the chicken.
Once your marinade is ready, it's time to prepare the chicken. Choose chicken pieces with bones, as they will make the meat more tender during cooking. Cut the chicken into medium-sized pieces, approximately 2-inch cubes. You can use the entire bird, including thighs, breasts, and drumsticks, or opt for a combination of your preferred parts.
Place the chicken pieces in a bowl or a Ziploc bag and pour the marinade over them. Ensure that all the chicken pieces are well coated. Cover the container and set it aside to marinate. The longer you leave the chicken to marinate, the more intense the flavour will be. Aim for at least 30 minutes, but for the best results, marinate the chicken overnight or for a full day in the refrigerator.
Once the chicken has finished marinating, it is ready to be cooked. You can cook the chicken in a variety of ways, such as searing, grilling, or roasting, before adding it to your gravy. Remember to adjust your cooking time accordingly, depending on the method you choose.
By following these steps and allowing sufficient time for the chicken to marinate, you will end up with a delicious and flavourful South Indian chicken gravy dish.
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Spices and aromatics
Chicken gravy is an authentic South Indian recipe made with a lot of spices and masala. The spices and aromatics used in the preparation of chicken gravy in the South Indian style include:
Whole Spices
Whole spices are added at the beginning of the cooking process and provide a nice flavour to the dish. Commonly used whole spices include cinnamon, cardamom, cloves, star anise, bay leaves, cumin seeds, black peppercorns, fennel seeds, coriander seeds, and dagad phool. These spices are typically heated in oil to release their flavours and aromas.
Spice Powders
Various spice powders are added to enhance the flavour and colour of the gravy. These include Kashmiri red chilli powder, coriander powder, cumin powder, and garam masala powder. These powders are added after the whole spices and onions have been sautéed, and they give the dish its characteristic red colour and spicy taste.
Aromatics
Aromatics such as onions, ginger, garlic, and green chillies are also crucial to building flavour in the gravy. These ingredients are typically sautéed or fried along with the whole spices to create a flavourful base for the dish. Ginger and garlic are often used in the form of a paste, which can be made fresh or store-bought.
Additional Ingredients
Other ingredients that contribute to the overall flavour and aroma of the dish include tomatoes, curry leaves, coconut, and cashews or almonds. Tomatoes are added after the spice powders and help to create a smooth gravy when cooked down. Curry leaves and coconut are often roasted and ground into a fine powder along with the whole spices. Cashews or almonds can be added to thicken the gravy and provide a rich, creamy texture.
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Cooking methods
Chicken Chettinad is a popular dish from South India, known for its aromatic spices, coconut, and gingelly oil. Here is a step-by-step guide to preparing chicken gravy in this style:
Marinating the Chicken
In a bowl, mix the chicken with chilli powder, turmeric, salt, ginger-garlic paste or ginger-garlic-green chilli paste, lemon juice or yogurt, and set aside for at least 30 minutes to an hour. The longer it sits, the more tender and flavourful it will be.
Preparing the Spice Mix
In a pan, dry roast the whole spices: cinnamon, cardamom, cloves, star anise, dagad phool, black peppercorn, fennel seeds, cumin seeds, coriander seeds, and cardamoms. Roast on medium heat for 2 minutes, then reduce to low heat and continue roasting until crunchy and golden, for about 7-8 minutes. Be careful not to burn the spices, and keep stirring constantly. Transfer the roasted spices to a grinder and make a fine powder.
Making the Gravy
In the same pan, add coconut, half of the curry leaves, and oil. Roast until light golden, then transfer to the grinder along with cashews (or almonds) and blend to make a paste.
Heat oil in a pan and add the ground spice mix. Saute for a few minutes, then add chopped onions and salt. Cook until the onions turn golden. Add the spice powders: turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder. Mix well and immediately add chopped tomatoes. Add a little water to prevent burning and cook until the tomatoes turn into a paste.
Cooking the Chicken
Once the tomatoes are soft, add the marinated chicken pieces, salt, and water as needed. Mix well, cover, and cook for 15-20 minutes or until the chicken is done. You can also sear the chicken separately and add it to the gravy later.
Serving
Chicken Chettinad gravy is best served with rice, chapati, idli, dosa, or appam. It can be stored in the refrigerator for 2-3 days and reheated by adding a little water.
Variations and Tips
- For a bright red colour, use Kashmiri red chilli powder.
- For a creamier texture, soak cashew nuts overnight and blend them into the gravy.
- To make the gravy ahead of time, prepare it the day before and store it in an airtight container.
- For a vegetarian option, replace the chicken with paneer or tofu.
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Serving suggestions
Chicken gravy is a versatile dish that can be served with a variety of accompaniments to create a delicious and satisfying meal. Here are some serving suggestions for South Indian-style chicken gravy:
Rice
Rice is a staple food in South India and is the perfect accompaniment to chicken gravy. Whether you prefer white rice or flavoured rice such as pulao or biryani, the gravy will add a delicious flavour to the rice.
Flatbreads
Flatbreads such as roti, chapati, phulka, and naan are also a popular choice to soak up the gravy. These breads can be dipped into the gravy or used to scoop up the chicken pieces, making for a hearty and comforting meal.
Idli and Dosa
For a traditional South Indian combination, serve the chicken gravy with idli or dosa. Idli is a steamed rice cake, while dosa is a thin, crispy crepe, both of which provide a soft and spongy contrast to the rich gravy.
Vegetables and Sides
Chicken gravy can also be served with a variety of vegetable dishes and sides. Try it with steamed or stir-fried vegetables, lentil dishes like dal, or even a simple salad. These sides will add texture and freshness to the meal.
Yogurt and Pickles
A cooling raita or yogurt dish can be a refreshing accompaniment to the spicy chicken gravy. Traditional Indian pickles, such as mango or lime, can also be served on the side to add a tangy and sharp contrast to the rich gravy.
Drinks
A refreshing drink like a mango lassi or a chilled beer can complement the spicy and hearty chicken gravy. For a non-alcoholic option, try a spiced buttermilk or a traditional Indian sharbat, a sweet and flavoured drink.
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Frequently asked questions
Broiler chicken is tender and fresh, making it a good option for this dish. However, country chicken is a nutritious alternative, but it takes longer to cook.
Chicken gravy recipes vary, but common ingredients include: chicken, onion, tomato, cashews, curd, a blend of spices, spice powders, coriander leaves, and coconut.
Spices used in South Indian chicken gravy include cinnamon, cardamom, cloves, cumin, ginger, garlic, and red chili powder.
The preparation time for South Indian chicken gravy is around 5-20 minutes, and the cooking time is around 30 minutes.
