Chettinad Chicken Curry Recipe

    Chettinad Chicken Curry Recipe

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    About this recipe: Chettinad Chicken Curry / Gravy is one of the south Indian most popular authentic chicken curries from chettinad cuisine,TamilNadu. It has cooked with freshly roasted and ground spices which give wonderful aroma to the dish and makes our chettinad chicken curry delicious.

    Ingredients

    • For Marination - Chicken – 1/2 kg Turmeric Powder – 1/2 tsp Lemon juice – half a lemon
    • For Seasoning
    • Sesame Oil / Gingelly Oil / Nallennnai – 1 to 2 tbsp
    • Bay Leaf / Biryani Leaf – 1
    • Small Onions / Shallots – 13 to 15 sliced thinly
    • Tomato – 1 chopped roughly
    • Ginger paste – 1 tbsp (grated or mashed)
    • Garlic Paste – 1 tbsp (grated or mashed)
    • Sea Salt / Kal uppu – to taste
    • Curry leaves – 3 springs
    • Coriander leaves / Cilantro – for garnishing
    • Spices For Chettinad Masala
    • Coconut – 1/4 cup grated
    • Coriander Seeds – 2 to 3 tsp
    • Dry Red Chilli – 5
    • Black Pepper / Milagu – 1 to 1 1/2 tsp
    • Cumin Seeds / Seeragam – 1 tsp
    • Fennel Seeds / Sombu – 1 tsp
    • Elachi / Cardamom / Elakkai – 2
    • Black Stone Flower / Kal Paasi – 2
    • Star Anise / NatchathiraPoo – 1
    • Cloves / Kirambu – 2
    • Jaathi Pathri / Mace- 1
    • Cinnamon / Pattai – 2 piece

    Directions

    1. Take chicken in a bowl and wash well in water with the little amount of turmeric to remove the chicken smell from it. Then, marinate chicken with 1/2 tsp turmeric powder and half a lemon juice for 30 minutes.
    2. For making chettinad masala, dry roast coriander seeds,pepper,star anise,cardamom,cinnamon,fennel seeds, cumin seeds,black stone flower, cloves, and mace, in a low flame. Once it gets nicely roasted, add red chili and roast it for few seconds until it turns crispy. Make sure it should not get burnt.
    3. Add grated coconut and mix well for few seconds.
    4. After roasted everything, add this to the blender or mixie jar and grind it to a fine powder.
    5. Now, heat a kadai with 1 or 2 tbsp of sesame/gingelly oil. Add a bay leaf , sliced small onions, curry leaves with a little salt to speed up the onion cooking time and saute till it turns light golden color.
    6. Add Ginger,garlic paste and saute it until the raw smell goes off.
    7. Add chopped tomato and cook for 2 minutes. Then, add marinated chicken and mix well.
    8. Let it cook for 15 minutes. Do not need to add water. The chicken will cook on its own water. Then, add powdered spices.Mix well.
    9. If you want, add some water now and boil it for 2 to 3 minutes. Add required salt and cover the kadai with a lid. Keep the flame on low for another 20 minutes.
    10. Garnish with coriander leaves.
    11. Serve Chettinad chicken curry hot with Rice, chappati, Idli/Dosa, Parotta and even Naan’s .

    See it on my blog

    Nilashini'z Kitchen - www.JaggeryePepper.com

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