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chicken chinthamani dish

Chicken Chinthamani

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Explore the robust flavors of Coimbatore with Chicken Chinthamani, a rustic and spicy treasure from Tamil Nadu's Kongu region. This authentic dish is celebrated for its simplicity and juicy taste. Perfectly paired with rice or roti, Chicken Chinthamani offers a straightforward yet delicious experience, making it a standout choice for any meal.
Course All Chicken
Cuisine South Indian
Diet Halal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 336
Author Sangeetha Vel

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 to taste
US Customary - Metric

Instructions

  • In a pan over medium heat, add oil. Once hot, toss in mustard seeds, cumin seeds, and urad dal. Wait until they pop and release a fragrant aroma, setting the base for your dish.
    adding oil and ingredients and sauteing
  • Add pearl onions and dry red chilies. Sauté until the onions are soft and translucent. This step enhances the sweetness and heat in your dish.
    adding chili and onion and sauteing
  • Stir in the ginger-garlic paste and continue cooking until the raw smell fades away, which will infuse your chicken with deep, aromatic flavors.
    adding ginger garlic
  • Add the chicken to the pan along with turmeric powder and salt. Mix well to ensure the chicken is evenly coated with the spices, which will add color and flavor.
    adding chicken and sauteing
  • Cover the pan with a lid and allow the chicken to cook for about 10 minutes. This helps the meat absorb the flavors thoroughly.
    closing pan and cooking
  • Remove the lid, stir the chicken to ensure even cooking, then cover again and cook for another 5 to 7 minutes, making sure the chicken is fully cooked through.
    mixing chicken with gravy
  • Reduce the heat to a simmer and cook uncovered. Continue until the gravy thickens, turns a rich reddish-brown, and you see oil starting to separate, indicating a perfectly cooked curry.
    chicken leaves oil
  • Add a sprinkle of pepper powder and fresh curry leaves for a burst of flavor and freshness. Toss everything together for one final mix.
    adding pepper powder and curry leaves
  • Turn off the heat. Your chicken dish is now ready to be served, ideal with rice or your favorite bread.
    serving chicken chinthamani

Notes

Here are a few tips to perfect your Chicken Chinthamani:
  • Chilies: This dish gets its unique twist from using dry red chilies, eliminating the need for common spices like chili, coriander, or garam masala powders. This simple change sets it apart from other chicken recipes.
  • Spice Level: If you prefer a milder flavor, you can remove the seeds from the dry red chilies before adding them to the mix.
  • Sesame Oil: For the authentic taste, cook the chicken in sesame oil. This not only balances the heat but also adds a distinctive rustic flavor. If sesame oil is hard to find, canola, vegetable, coconut, mustard, or corn oil are good alternatives.
  • Restaurant-style Look: To make your Chicken Chinthamani look as good as it tastes, add a teaspoon of Kashmiri chili powder for a vibrant color boost and that restaurant-style finish.

Nutrition

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

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