How to Make Indian Chicken Chettinad Asian Cooking Recipe Cuisine

India Chicken Chettinad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 lb chicken thigh fillets, cut into 1-inch pieces

1/2 cup buttermilk

2/3 cup vegetable oil and melted unsalted butter combined

1-inch cinnamon stick

3 green cardamom pods, cracked

3 whole cloves

1 tsp powdered asafoetida

5 yellow onions, chopped

2 1/2 tbsp crushed fresh ginger

2 1/2 tbsp crushed garlic

3-4 tsp chili powder

2 1/2 tbsp ground turmeric

salt

8 tomatoes, chopped

1 cup chopped fresh cilantro

2 tbsp crushed black peppercorns

18 fresh curry leaves

Directions:

In a bowl, combine chicken and buttermilk and mix well. Place in a refrigerator to marinate while marinating sauce.

In a large, heavy saucepan heat oil and butter mixture over medium heat. Add cinnamon, cardamom and cloves and cook until fragrant. 

Immediately stir in asafoetida, then add onions. Cook onions, uncovered, stirring often, until dark golden brown for 10-15 minutes. Add ginger and garlic and cook, stirring for 1 minute. Add chili powder, coriander, turmeric and salt to taste and stir until fragrant.

Add tomatoes and cook, uncovered, stirring occasionally until tomatoes soften and sauce thickens slightly for about 10-15 minutes.

Stir in chicken and buttermilk and cook, stirring often until chicken is cooked through, 5-10 minutes. Add cilantro, peppercorns and curry leaves and mix well. Serve with steamed rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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