Chicken Chinthamani Recipe is a very rustic style of chicken preparation in the Kongunadu 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 pan roasted chicken recipe using very few ingredients, is sure a winner. 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.
Dried chillies are deseeded and added for this recipe. Since the seeds are removed, the chillies impart a very nice flavour to the chicken sans the heat.
Indian sambar onions / shallots are used for making this recipe. Shallots add a very nice dimension to this dish. There are not a lot of ingredients added in this recipe. The main flavours come from the sesame oil, chillies and the shallots.
Here are some of the things you can use for making this recipe
Deep burned clay pot
Indian sesame oil
Here is the video of how to make Chicken Chinthamani Recipe
Chicken Chinthamani Recipe
Recipe for Kongunadu style chicken chinthamani. A very rustic roasted dry chicken recipe. Spicy side dish. Serve with rice or chapati.
- Total Time: 35 mins
- Yield: 3 persons 1x
Ingredients
- 500 grams chicken with bone, preferably thighs
- 3 tablespoon sesame/ gingely oil
- 4 sprigs curry leaves (divided)
- 1 cup Indian Shallots, roughly chopped
- 12 dry red chillies (seeds removed)
- 1 tablespoon ginger garlic paste
- 1/4 cup fresh shredded coconut
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon salt
Instructions
- 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 curry leaves and the dried red chillies (deseeded)
- Add in the shallots and the salt. Saute till the shallots are soft.
- Add in the chilli powder, turmeric powder and ginger garlic paste. Saute for a few minutes.
- Add in the chicken and quarter cup of water. Cover the pan with a lid and cook for 30 minutes on low flame.
- Finally add in the coconut and mix well to combine. Cook for a minute.
- Finish with a generous sprinkle of curry leaves.
- Serve with rice or roti.
Notes
As the dried red chillies are used without the seeds, only the flavor will be imparted. It will not be spicy. If you want a really hot chinthamani, add more red chilli powder.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Kongunad, Tamilnadu, Coimbatore
Tried it and it was great
Thank you!
Tried the recipe for my parents who are on Paleo diet and turned to be absolute bliss!! Thank you and u are awesome.Lots of love!
Needs improvement
Thank you. have updated the same. 1/4 cup coconut will suffice.
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.
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.
Thanks Poornima. Its been updated.