Chicken Chettinad And Malabar Parotta; A Match Made In Heaven
- Harshita Malhotra
Updated : June 10, 2022 10:06 IST
Relish your dinner with the authentic Chicken Chettinad and Malabar Parotta!
Chicken Chettinad is a traditional Indian dish from Chettinad, Tamil Nadu. It's made with chicken marinated in yoghurt, turmeric, and a red chilli paste, as well as kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, and fennel seeds, black pepper, crushed almonds, onions, garlic, and gingelly oil. It's served hot with boiling rice or paratha and garnished with coriander leaves. Chettinad cuisine is the cuisine of the Nattukotai Chettiars, also known as Nagarathars, from the Chettinad region in Tamil Nadu, South India. Chettinad cuisine is possibly the most well-known of Tamil Nadu's cuisines. The dishes are created using fresh ground masalas and a variety of spices. The use of sun-dried meats and salted vegetables by the Chettiars reflects the region's dry climate. Parotta or Porotta is a layered flatbread from the Indian subcontinent made from maida or atta, also known as a flaky ribbon pancake. It's particularly popular in Kerala and Tamil Nadu, and it's also commonly available in Karnataka and Maharashtra. Parotta originated in Tamilnadu, where it was used as an affordable source of nutrition by Tamil labourers. With the Tamil labourers, it then found its way to Malabar, Kerala. Chicken Chettinad and Malabar parotta is a match made in heaven. The sweet and fluffy flavour of parotta complements the fiery taste of the chicken. It is a delectable combination and tastes like a feast!
Here is the recipe for Chicken Chettinad and Malabar Parotta that you can enjoy for dinner-
- 1 kg chicken
- 3-4 onions
- 2-3 tomatoes
- 2 cinnamon sticks
- 3-4 cloves
- 3-4 cardamoms
- 2 tspn cumin
- Curry leaves
- 1 tbspn turmeric powder
Paste for the marination
- 1-2 onions
- Coriander leaves
- 1 tbspn fennel seeds
- 1 tbspn cumin seeds
- 1 tspn peppercorn
- Red chillies
- 100 gms coconut
- To make the paste, blend all of the ingredients in a blender.
- Wash the chicken and cut it into pieces. Use the paste to marinate the chicken.
- Chop the tomatoes, coriander leaves, and onions into small pieces.
- Sauté the cinnamon, cardamom, cloves, and cumin in the oil.
- Add the chopped onions and curry leaves. Saute the onions until they are golden brown.
- Cook for 5 minutes after adding the tomatoes.
- Add marinated chicken and turmeric powder.
- Cook for 10 minutes, stirring occasionally and sprinkling with water.
- Add salt to taste, cover, and simmer until done. If necessary, add extra chilli or pepper.
- Garnish with coriander leaves.
- 2 cups Maida
- Wheat flour
- Knead the flour and maida into a soft dough.
- Cover and set aside for 30 minutes to allow flavours to meld. Make smooth and spherical balls.
- Roll the dough into a 1/4 cm/1/8" thick round.
- Using ghee, smear the surface of this round.
- Fold in half, re-smear the surface with ghee, and fold again from corner to corner.
- Roll out the dough as thinly as possible without tearing it.
- Place one parantha on the pan and heat it.
- Spread some ghee over it and let it seep under it when the edges start to lift slightly.
- Remove from the pan when both the sides are brown and cooked.