Chettinad Fata

Ingredients

Chettinad Fata differs from the original Lebanese Fata in terms of spices and flavors. While the original dish uses traditional Lebanese spices like cinnamon and allspice, Chettinad Fata incorporates the bold and aromatic spices of Chettinad cuisine, such as black peppercorns, fennel seeds, and star anise. Additionally, Chettinad Fata uses Chettinad-style crispy bread and yogurt sauce, which adds a unique twist to the dish. We alse have the original recipe for Fata, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 4 slices of Chettinad-style crispy bread 4 slices of Chettinad-style crispy bread
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons Chettinad spice blend (made with black peppercorns, fennel seeds, star anise, cinnamon, cloves, and cardamom) 2 tablespoons Chettinad spice blend (made with black peppercorns, fennel seeds, star anise, cinnamon, cloves, and cardamom)
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the chicken with yogurt, Chettinad spice blend, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
2. 2.
   Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the marinated chicken to the pan and cook until the chicken is tender and cooked through.
5. 5.
   In a serving dish, arrange the Chettinad-style crispy bread slices as the base.
6. 6.
   Pour the cooked chicken and its gravy over the bread slices.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot and enjoy the flavorful Chettinad Fata!

Treat your ingredients with care...

• Chettinad spice blend — Toast the whole spices (black peppercorns, fennel seeds, star anise, cinnamon, cloves, and cardamom) in a dry pan until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• You can substitute chicken with lamb or beef for a different variation.
• Adjust the spice levels according to your preference by adding more or less Chettinad spice blend.
• Serve Chettinad Fata with a side of raita (yogurt sauce) to balance the flavors.
• To make the dish more indulgent, drizzle some melted ghee over the top before serving.

Serving advice

Chettinad Fata is best served hot. Serve it as a main course dish accompanied by a side of raita and some fresh salad.

Presentation advice

To enhance the presentation, garnish the Chettinad Fata with a sprinkle of Chettinad spice blend and a few fresh coriander leaves. Serve it in a shallow bowl or on a platter to showcase the layers of bread and chicken.