Chettinad chicken curry is a very famous dish in tamil nadu. It tastes so yummy and also spicy too. It not as regular chicken curry recipe. This dish is filled with freshly grounded spices and lots of beautiful aroma. There are so many varieties in chettinad chicken, like chettinad pepper fry, chettinad chicken fry etc., which I'm going to share in this blog in my future posts. You can serve this with any roti or rice. But, tastes absolutely divine.
I hope you will give this a try and let me know how it turned out for you.
Chicken : 500 grams
Chopped medium tomatoes : 3
chopped medium onions : 2
ginger garlic paste : 2 table spoons
Curry leaves : 2 strings
chopped coriander leaves : 1/4 cup
Chilly powder : 1/2 tea spoon
Turmeric powder : 1/2 tea spoon
Salt to taste
oil : 3 table spoons
For chettinad masala :
Dried red chillies : 2 to 3
pepper corns : 1 tea spoon
Fennel seeds/sounf : 1 tea spoon
Cumin seeds/jeera : 1/2 tea spoon
Coriander seeds : 2 table spoons
Dried or fresh coconut : 1/4 cup
Star anise : 1
Poppy seeds : 2 tea spoons
Cinnamon sticks : 2 (inch size)
cloves : 2
cardamom : 2
First take all chettinad masala ingredients, dry roast them for 2 to 3 minutes and remove from fire.
Now let it cool completely and blend into a fine powder. Then add some water and blend into a fine paste.
Now heat oil in a pan add chopped onions and saute until they changes into light golden color.
Now add ginger garlic paste and saute until raw flavors disappear.
Now add curry leaves and saute for few seconds, then add grounded masala and saute for 2 to 3 minutes.
Now add chilly powder,turmeric powder and salt saute for few seconds and add tomatoes. Cook until tomatoes turns soft.
Now add chicken and saute for 5 minutes on high flame.
Now add 2 to 3 cups of water and cook until chicken gets tender by covering the lid.stir in between.(add some water and cook if needed)
Now, when gravy becomes thick, squeeze lemon and sprinkle coriander leaves and cook on low flame for 4 to 5 minutes and remove from fire.
Now serve hot with roti or rice.
|Take your chettinad masala ingredients|
|Dry roast for few minutes|
|Let it cool completely and take into a blender|
|Blend into a fine powder|
|Add some water|
|Blend into a fine paste|
|Now heat oil in a pan, add onions and saute well|
|Add ginger garlic paste|
|Saute until raw flavors disappear|
|Add curry leaves and saute well|
|Now add grounded masala|
|Saute for couple of minutes|
|Add remaining spice powders and salt, saute well|
|Now add tomatoes|
|Cook until tomatoes turns soft|
|Add chicken pieces|
|Saute for 5 minutes|
|Now add water as required|
|Cover and cook until chicken gets tender|
|Stir in between|
|Finally squeeze some lemon juice|
|Sprinkle some coriander leaves and cook on low flame for few minutes and remove from fire|
|Now it's done|