Experience the taste of Coimbatore with Chicken Chinthamani! This tantalizing Tamil dish is known for its spicy kick and mouthwatering flavor, making it a perfect side for any meal.
Quick to cook in just 30 minutes without the need for chili, coriander, or garam masala powders, it's a simple yet delicious choice. Sesame oil is the secret touch that really brings out the richness of the chicken. Perfect alongside biryanis or rice, it's a must-try for any meat lover.
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Chicken Chinthamani
Delve into the bold flavors of Coimbatore with Chicken Chinthamani, a rustic and spicy delight from the heart of Tamil Nadu's Kongu region. This authentic side dish, known for its simplicity and juicy taste, skips the usual chili, coriander, or garam masala powders. Perfectly paired with rice or roti, it's a straightforward yet delectable choice for any meal.
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Adjust servings
Ingredients
- 1.1 lb Chicken, cut and cleaned
- 15 Dry red chili
- 1 cup Pearl onion, finely chopped
- 1 tsp Mustard seeds
- 1 tsp Ginger garlic paste
- 1 tsp Cumin seeds
- 1 tsp Urad dhal
- 1 sprig Curry leaves
- 3 tbsp Oil, Sesame oil preferred
- 1 tsp Salt, adjust as needed
Instructions
- Heat oil in a pan over medium heat and add mustard seeds, cumin seeds, and urad dal. Cook until they begin to sizzle and release their aroma.
- Add pearl onions and dry red chilies to the pan. Sauté until the onions are soft and translucent.
- Stir in ginger-garlic paste and continue to cook until the raw smell is no longer present.
- Add the chicken to the pan, followed by turmeric powder and salt. Stir everything together to ensure the chicken is well coated with the spices.
- Cover the pan with a lid and let the chicken cook for about 10 minutes.
- Remove the lid, stir the chicken, and then cook for an additional 5 to 7 minutes with the lid on to ensure the chicken is cooked through.
- Lower the heat to a simmer and cook with the lid off until the chicken gravy thickens and turns a reddish-brown color, and you see oil starting to separate from the gravy.
- To finish, sprinkle pepper powder and add fresh curry leaves to the pan. Toss everything together one last time and turn off the stove.
- Your flavorful chicken dish is now ready to be served!
Recipe Video
Chef's Notes and Tips
- Chilies: The unique twist in Chicken Chinthamani comes from using dry red chilies, omitting the need for chili, coriander, or garam masala powders, setting it apart from other chicken dishes.
- Spice Level: For a milder dish, simply remove the seeds from the dry red chilies before adding them to your recipe.
- Sesame Oil: Authentic Chicken Chinthamani is cooked in sesame oil, which not only tempers the spice level but also infuses the chicken with a distinctive rustic flavor. However, if sesame oil isn't available, feel free to substitute with canola, vegetable, coconut, mustard, or corn oil.
- Restaurant-style Look: For an added touch of color and presentation akin to what you'd find in a restaurant, stir in 1 teaspoon of kashmiri chili powder.
Nutrition Info
Serving: 1serving | Calories: 336kcal | Carbohydrates: 8g | Protein: 16g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 836mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 1mg
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
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