Chicken Chinthamani Recipe is a very rustic style of chicken preparation in the kongunad region. There is even a place in Coimbatore called Chinthamani Pudur. But I am not sure if this dish originated there. Chinthamani literally means a precious stone. A dry roasted chicken recipe using very few ingredients, is sure a winner. Its a very spicy dish. Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan. Sesame oil is the traditional oil used for this recipe and it imparts a deep aroma into this dish. Remember that there aren’t many ingredients in the recipe. The flavor of this Chicken Chinthamani is robust from the sesame oil and the dried chilli. Here is how to do chicken chinthamani.
Clean and wash the chicken with bone. Cut the chicken into small bite sized pieces. Its important to keep the chicken pieces small. Else it will take longer time to cook. Set aside.
Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.
Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1 cup of water. Mix well to combine. Cover the pan with a lid and let it cook in low flame for 15-20 minutes. Stir once a while so the chicken does not scorch at the bottom.
After 20 minutes, remove the lid and fry for 5-10 minutes until the chicken is almost dry.
Add in the fresh shredded coconut and saute for a couple of minutes.
Add in the curry leaves and remove from heat. Chicken Chinthamani is ready.
Serve Chicken Chinthamani hot as a side dish with rice. The perfect combination is rasam, rice and chicken chinthamani.
- 500 grams chicken with bone, preferably thighs
- 3 tablespoon sesame/ gingely oil (I used idhayam nallennai/sesame oil)
- ½ teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 medium sized onions, chopped
- 10 dry red chillies (seeds removed)
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 2 sprigs curry leaves, chopped for garnish
- Clean and wash the chicken. Cut the chicken into small bite sized pieces. Set aside.
- Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.
- Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1 cup of water. Mix well to combine.
- Cover the pan with a lid and let it cook in low flame for 15-20 minutes. Stir once a while so the chicken does not scorch at the bottom.
- After 20 minutes, remove the lid and fry for 10 minutes until the chicken is almost dry.
- Add in the fresh shredded coconut and saute for a couple of minutes.
- Add in the curry leaves and remove from heat.
- Chicken Chinthamani is ready.
- Serve hot as a side dish with rice.
Hi Kannamma, I felt happy to see this post. I am from kongunad region and this is our traditional way of making non veg. This dish originated from our people. A suggestion for u, U can even try it with mutton and It’ll taste good. And also try only red chillies to bring up the heat. Thank u
Thank you!
Hi,
I had a friend come over to my place from France and she insisted to have something spicy sides for our get together drink and I dint wish to disappoint her so I searched online and got this link. The recipe is an absolute bliss. She loved it, I loved it and it’s definitely a best side for good old scotch whiskey! Thanks. Cheers.
Thank you so much. Glad that you like the recipe.
Hi kannama,
Why there is no garlic or ginger paste used in this chicken recipe?
Regards
Because the traditional recipe does not use ginger and garlic.
Suguna Madam, does traditional doesnt use whole garlic.. i am not sure.. just a doubt i am asking you.. but i am sure they use purely red chillies .. not the powder
Every recipe differs by region. You can add garlic if your family likes it.
Hi
You havent mentioned onions in the ingredients list .
Thanks Poornima. Its been updated.