Chicken Chinthamani is a famous side dish from Coimbatore. This is very simple and easy to prepare with the available ingredients in the pantry. The basic ingredients are boneless chicken, dry red chili, and pepper powder.
Usually, Country chicken(NaattuKozhi) is used in this recipe. Boneless chicken is cut into bite-size and made. There are no fancy ingredients, just the dry chili and pepper powder gives a unique taste to this dish. If you want chicken Chinthamani to be spicier, split the dry red chili into two and add it while sauteeing. As I wanted my kid to eat, I did not split it, instead added it directly.
To get the original taste of chicken Chinthamani, use sesame oil. Also, use only the shallots. Do not use the big onion. This chicken should be roasted on its own juice and there is no need for water while cooking. The whole process takes at most 15 to 20 mins only. But the outcome would be excellent. Now let us see how to prepare this recipe.
Enjoy the video of Chicken Chinthamani. Subscribe for more videos.
- 1/2 kg Boneless Chicken cut into small cubes
- 25 Sambar Onions/shallots roughly chopped
- 10 Dry Red Chili
- 1/4 tsp Turmeric powder
- 1 tbsp Ginger Garlic Paste
- 1 tsp Pepper powder
- 10 strand Curry Leaves/Karuveppilai
- 1/2 tsp Fennel seed/Sombu
- 3 tbsp Sesame Oil
- salt to taste
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- Add oil to the pan. Once the oil gets heated, add fennel seed. Let it crackle.
- Now add shallots, dry red chili, curry leaves, a little salt for onion, and saute until the onion turns translucent.
- Then add turmeric powder, ginger garlic paste and saute until the raw smell goes.
- Now add chicken pieces, salt to taste, and saute for 2 mins until the chicken turns white.
- Water starts to leave from the chicken. Now close the lid and cook for 10 mins or until all the water is absorbed. Mix in between twice.
- Add pepper powder and saute for 2 more mins. Garnish with coriander leaves and serve hot.
- If you want chicken Chinthamani to be spicier split the dry red chili into two and add it while sauteeing. As my daughter doesn't like spicier food, I did not split it.
- Adjust, dry chili, and pepper powder according to your taste.
Delicious and spicy Chicken Chinthamani are ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply