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Chettinad Chicken Bites With Red Pepper Salsa

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“Inspired by the shores of southern India, these tasty chicken bites are ideal for a fast, fuss-free, al fresco supper. Serve with mint and cucumber raita. Tastes sublime!”

Ingredients Nutrition


  1. In a bowl, marinate the chicken with Madras paste and yoghurt.
  2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)
  3. In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.
  4. Alternatively cook the chicken on a hot griddle pan or bbq.
  5. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
  6. Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.

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