Chettinad Chicken Curry Recipe
Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 3 to 4
Ingredients:
Chicken - 1/2 kg / 500 grams
Onions - 2 large sliced thinly
Tomatoes - 2 medium size cubed
Ginger Garlic Paste - 2 tblspn
Curry Leaves a small handful
Oil - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Lemon Juice - 2 tblspn
Coriander Leaves / Cilantro - 3 tblspn chopped finely
For Chettinad Masala:
Coriander Seeds / Mullu Malli - 3 tblspn
Dry Red Chilli - 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf - 2 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon Stick / Pattai - 5 cm stick
Kalpasi / Black Stone Flower - 3 pieces (dagad phool/patthar ka phool)
Whole Peppercorns - 2 tsp
Cardamom Pods / Yelakai - 5
Star Anise / Natchathira Sombu - 1
Cloves / Krambu - 4
Fresh Coconut - 1/4 cup grated and packed
Method:
Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
Heat oil in a pressure cooker, add in onions and saute till it turns soft.
Add in curry leaves and ginger garlic paste. Saute for a min.
Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
Open the cooker and pour the chicken in a kadai. Add more water if needed.
Add the ground masala and mix well.Cover and simmer for 10 mins.
Add in coriander leaves and serve.
Take your chicken pieces
Season with some salt
Add in turmeric powder
Squeeze some lemon juice
Mix well and let it marinate for 15 to 20 mins
Spices for chettinad masala
Add all of them to a dry pan
Roast them till it turns golden
When it is almost golden, add in coconut
Toast them till it turn little golden
take them in a blender
Puree them by adding some water
Now take your other ingredients
Add some onions
Now addd in ginger garlic paste
lots of curry leaves
Add in marianted chicken
Mix that around
Add in cubed tomatoes
cover and cook
Now the chicken is cooked to perfection
Transfer that to a kadai
Add more water if needed, Bring it to boil again
Add in the chettinad masala
mix well
cover and simmer
This is how it looks after simmered for a while
Add in lots of chopped coriander leaves
Serve
Cooking Time : 45 to 50 mins
Serves : 3 to 4
Ingredients:
Chicken - 1/2 kg / 500 grams
Onions - 2 large sliced thinly
Tomatoes - 2 medium size cubed
Ginger Garlic Paste - 2 tblspn
Curry Leaves a small handful
Oil - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Lemon Juice - 2 tblspn
Coriander Leaves / Cilantro - 3 tblspn chopped finely
For Chettinad Masala:
Coriander Seeds / Mullu Malli - 3 tblspn
Dry Red Chilli - 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf - 2 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon Stick / Pattai - 5 cm stick
Kalpasi / Black Stone Flower - 3 pieces (dagad phool/patthar ka phool)
Whole Peppercorns - 2 tsp
Cardamom Pods / Yelakai - 5
Star Anise / Natchathira Sombu - 1
Cloves / Krambu - 4
Fresh Coconut - 1/4 cup grated and packed
Method:
Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
Heat oil in a pressure cooker, add in onions and saute till it turns soft.
Add in curry leaves and ginger garlic paste. Saute for a min.
Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
Open the cooker and pour the chicken in a kadai. Add more water if needed.
Add the ground masala and mix well.Cover and simmer for 10 mins.
Add in coriander leaves and serve.
Squeeze some lemon juice
Add all of them to a dry pan
Roast them till it turns golden
When it is almost golden, add in coconut
Toast them till it turn little golden
Puree them by adding some water
Add some onions
lots of curry leaves
Mix that around
Add in cubed tomatoes
cover and cook
Now the chicken is cooked to perfection
Add more water if needed, Bring it to boil again
mix well
cover and simmer
This is how it looks after simmered for a while
Add in lots of chopped coriander leaves
Labels
Kitchen
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