Chicken Chettinad is one of the most flavorful chicken dishes from South Indian cuisine. It is also one of the most ordered curries in a South Indian restaurant. After trying it many times, I can say it is the best South Indian meat dish. Chettinad cuisine is the cuisine from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices, and the dishes are made with fresh ground masalas. The fresh ground spices are what give an exceptional taste to Chettinad dishes. Chettinad Chicken is traditionally eaten with rice, dosa or appam. But I enjoyed it with naan or roti as well.
How to make Chettinad Chicken in Pressure Cooker?
Let’s start with getting the ingredients ready. Don’t be intimidated by the long list. The list mainly consists of whole spices that are dry-roasted and ground. All the other steps are pretty similar to any other chicken curry. I started by adding all the spices that were to be dry-roasted together on a plate. Separately, the ginger, garlic, and grated coconut are to be added to the dry spices. One thing to point out. I used dry red Kashmiri chili in this curry. This chili has the specialty of imparting a great natural red color while not adding too much heat. If you like less spicy curries, remove the seeds from the chilies. You can use other types of whole red chilies, but please don’t forget to adjust the quantity based on your taste. Dry roast all the above spices in the pressure cooker, then grind them to a powder or paste. It is okay to add some water while grinding. Now, to the process of making the curry. This is very similar to other chicken curry recipes. Start with sauteing bay and curry leaves. Then, saute the onions. Then tomato. Here is where we add the Chettinad magic. Add in the ground paste. Add the chicken and saute with the spices for a few minutes. This will infuse the spices in the chicken. Then, add the water and pressure cook for 5 minutes. A quick release and chicken Chettinad is ready. Ah…look at the wonderful color. Isn’t it amazing? I served this curry to some friends for dinner, and they were blown away! The vegetarians were craving chettinad paneer 🙂 I have to try that for my vegetarian husband! Enjoy it with rice or naan. And don’t forget to let me know how you liked it. Leave a comment, share it on our facebook page or instagram with #pipingpotcurry. If you like this recipe, you might like the below chicken recipes made in a pressure cooker:
Chicken 65 Chicken Saag Chicken Bhuna Chicken Biryani Chicken Vindaloo Chicken Karahi
