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Popular Recipe

chettinad chicken curry recipe | chettinad chicken gravy

chettinad chicken curry recipe | chettinad chicken gravy

Chettinad Chicken Curry / Gravy is one of the south Indian most popular authentic chicken curries from chettinad cuisine, TamilNadu. I would love to eat chettinad recipes ever, especially this chettinad chicken curry.

Chettinad Chicken Gravy Recipe

This chettinad chicken curry recipe that I shared here is roughly adapted from some of the cookbooks and magazines. There are no ready-made spicy powders used. It has cooked with freshly roasted and ground spices which give wonderful aroma to the dish and makes our chettinad chicken curry delicious.This chettinad chicken curry goes well with pepper rasam/milagu rasam as a side dish for rice.

Similar Chicken Recipes,

1. pepper chicken gravy

2. tandoorichicken

3. mexican chicken burrito bowl

4. simple chicken soup

5. chicken chukka fry

6. chicken breast fry – mexican style

Let’s learn how to make this delicious chettinad chicken curry / Chettinad Chicken gravy recipe. Do try this in your home and give me your comments.

Chettinad Chicken Curry Recipe | Spicy Chettinad Chicken Gravy Recipe

Authentic Chettinad Chicken curry Recipe

1 tbsp = 15 ml

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 1/4 tsp
Cumin Seeds / Seeragam – 1 tsp
Fennel Seeds / Saunf / Sombu – 1 tsp
Elachi / Cardamom / Elakkai – 2
Black Stone Flower / Kal Paasi – 2
Star Anise / Natchathira Sombu – 1
Cloves / Kirambu – 2
Jaathi Pathri / Mace- 1
Cinnamon / Pattai – 2 piece

Chettinad Chicken Curry Video Recipe

Chettinad Chicken Curry with Step by Step Pictures

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.

How to Make Chettinad Chicken Gravy - Marinate Chicken with lemon

2. For making chettinad chicken 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.

How to make Chettinad Chicken Masala - Fry chilli

3. Add grated coconut and mix well for few seconds.

How to make Chettinad Chicken Masala - Roast Coconut

4. After roasted everything, add this to the blender or mixie jar and grind it to a fine powder.

How to make Chettinad Masala Recipe

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.

how to prepare chettinad chicken gravy - saute small onions

6. Add ginger garlic paste and saute it until the raw smell goes off. 

how to prepare chettinad chicken curry - add ginger garlic paste

7. Add chopped tomato and cook for 2 minutes. Then, add marinated chicken and mix well.

how to make Chettinad Chicken Curry - Add tomato

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.

chettinad chicken curry preparation - add ground chettinad masala

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.

how to prepare Chettinad Chicken Gravy

10. After 20 minutes, see how the chicken got cooked beautifully.Garnish with coriander leaves.

how to make spicy chettinad chicken curry - garnish coriander leaves

11. Serve Chettinad chicken curry hot with Rice, chappati, Idli/Dosa, Parotta and even Naan’s .

Chettinad Chicken Gravy Recipe
How to make Chettinad Chicken Curry / Gravy Recipe – in a printable form

Spicy Chettinad Chicken Curry Recipe | Chettinad Chicken Gravy

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Spicy Chettinad Chicken Curry Recipe | Chettinad Chicken Gravy

Ingredients

    For Marinate
  • Chicken - 1/2 kg
  • Turmeric Powder - 1/2 tsp
  • Lemon juice - half a lemon
    For Seasoning
  • Sesame Oil / Gingelly Oil / Nallennnai - 1 to 2 tblspn
  • Bay Leaf / Biryani Leaf - 1
  • Small Onions / Shallots - 13 to 15 sliced thinly
  • Tomato - 1 chopped roughly
  • Ginger paste - 1 tblspn (grated or mashed)
  • Garlic Paste - 1 tblspn (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 - 1
  • Cinnamon / Pattai - 2 piece

Instructions

  1. Take chicken in a bowl and wash well in water with little amount of turmeric to remove 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 jaathipathri, in a low flame. Once it gets nicely roasted, add red chilli and roast it for few seconds until it turns crispy. Make sure it should not get burn.
  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 as fine powder.
  5. Now, heat a kadai with 1 or 2 tblspn of sesame/gingelly oil. Add a bay leaf , sliced small onions, curry leaves with 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. 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 in low for another 20 minutes.
  10. Garnish with coriander leaves.
  11. Serve Chettinad chicken curry hot with Rice, chappathi, Idli/Dosa, Parotta and even Naan's.


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