Chettinad Chicken Curry Recipe
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Ingredients
- 500gms chicken
- 2tablespoon oil
- 1large e onion chopped finely
- 3medium Tomatoesblanched and chopped
- 2Bay leaves
- For the Marinade:
- 1/2tsp Turmeric
- 1/4tsp Red Chilli Powder
- 2tbsp yoghurt
- 1tbsp Ginger-Garlic Paste
- salt to taste
- For Chettinad Spice Mix
- 1 1/2tablespoon coriander seeds
- 4dry Red chillies
- 4 cardamom
- 1tsp whole black pepper
- 1tsp Cumin seeds
- 2teaspoon fennel seeds
- 1- star anise
- 1-inch cinnamon
- 4 cloves
- 1cup grated coconut
Instructions
- Chettinad Chicken Curry
- Mix all the ingredients for the marinade. Take the washed and dried chicken and marinate in the marinade ingredients. Keep aside for 15 minutes.
- Meanwhile, heat a pan to dry roast the spices. On medium flame roast the coriander seeds and dry red chillies. Once the aroma wafts add the cardamom, cumin, saunf, jeera and cloves. Roast till done and then add the poppy seeds. Add the coconut at the ending and roast carefully so that it does not burn. Transfer to a blender and make a paste adding a little water.
- For the Chicken Chettinad
- In a pan, heat some oil and add the bay leaves. Fry the onions till they turn slightly golden.
- Add the curry leaves and once they are nice and crisp add the blanched and chopped tomatoes. Once the tomatoes are mushy and cooked, add the marinated chicken.
- Fry the chicken for five minutes and add the salt, turmeric and chilli powder. Cook till the oil separates.
- Now add the Chettinad Masala paste and sauté nicely. Add lukewarm water and cook the chicken until done.
- Check for the consistency of the gravy. It should be thick. Once your Chicken Chettinad is done, garnish with some fried curry leaves.
- Serve this spicy chicken with steamed rice or parathas.
Recipe Notes
If this recipe is too spicy for you then use Kashmiri Lal mirch.
You can do away with the red chilli powder as well.
