CHETTINAD CHICKEN CURRY | CHICKEN CHETTINAD | CHETTINAD CHICKEN GRAVY

Chettinad Chicken Curry | Chicken Chettinad | Chettinad Chicken Gravy | Chettinad Chicken Kulambu | Chettinad Masala Chicken | South Indian Chicken Curry | Spice Eats Chicken Curry


Ingredients for Chicken Chettinad:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken, large pieces with bones- 1 kg

For Chettinad Masala - items to be roasted:
Coriander seeds- 4 tsp
Cumin seeds- 2 tsp
Fennel seeds- 1.5 tsp
Peppercorns- 1.25 tsp
Green cardamom- 6-7
Mace, whole- 1.5
Cloves- 8
Star Anise, whole- 2 (nearly whole)
Cinnamon, 1” piece- 2
Stone/Biryani flower or Kala pasa - 1 tsp
Bay leaf-1.5 leaves
Whole dried red chillies- 8-9
Fresh coconut, grated or powdered- 1/2 cup measure (50 gms)

Spice Powders:
Turmeric Powder- 3/4 tsp
Red Chilli Powder- 1 tsp

Other Ingredients:
Shallots - 150 gm or 1 cup measure
Curry leaves- 2 sprigs or 15-20 leaves
Ginger garlic paste- 2 tsp
Red tomatoes, sliced- 2 medium (170 gms )
Oil- 4-5 tbsp
Salt- 2 tsp + 1/4 tsp

Preparation:

Take a pan or kadhai and add all the items for roasting except the red chillies and the grated coconut. Keep stirring and dry roast on low heat for around 2 mins.
Add the red chillies, stir and roast for another 1 min.
Now add the grated coconut and mix everything well, continuing to roast on low heat for another 4-5 mins or until the coconut is light brown.
Remove to a plate and allow it to cool.
Once the masala is cooled, grind the roasted masala into a fine powder. Then add around 150 ml water and make it into a paste.
To peel the shallots, soak these in water for around 30 mins to remove the skin easily. Peel the shallots and cut the big ones into halves
Also slice the tomatoes and set aside.

Process:

Heat oil in a kadai or pan & add the curry leaves. When it splutters, add the shallots.
Fry the shallots on medium heat for 5-6 mins till they are soft & yellowish in color.
Now, add the ginger garlic paste, mix & fry on low heat for 3 mins till raw smell is gone.
Now add the chicken pieces, spice powders & salt and mix well.
Sear and fry on high heat for around 2-3 mins. Continue to sear (fry) on medium heat for another 2-3 mins.
Add the sliced tomatoes, mix well and cook on medium heat for around 4 mins till the tomatoes are soft and form a thick gravy.
Now add the Chettinad masala, mix well & cook for 3 mins on medium heat. Add 1/4 tsp salt to season
Continue to bhuno (sauté) on medium to low heat for around 5 mins.
Now add 200 ml (1 cup) of water, mix well and cook covered on low heat for around 15-20 mins or till chicken is tender and oil separates.
Serve with white rice.








#chettinadchickencurry #chickenchettinad #chettinaduchicken #chettinadchikengravy #chickencurry #chickengravy #chickenrecipe #spiceats #spiceeatsrecipes