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 Sukka
- Pepper Chicken
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- Kadai Chicken
- Chicken Karahi
- Andhra Chilli Chicken
- Andra Chicken Fry
- 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
- 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!
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.
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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