Chicken Chettinad

Chettinad chicken curry

Ingredients (Serves 6 – 8)

1. Chicken – 1.5 kg, cleaned and cut into medium pieces

2. Ginger – garlic paste – 1.5 tbsp

    Yoghurt – 3 tbsp

    Turmeric powder – 1/2 tsp

    Chilly powder – 1/2 tsp

    Salt – To taste

Marinate the chicken pieces with the remaining ingredients numbered 2 for at least 2 hrs or overnight in a refrigerator. Take it out of the refrigerator 30 mts before cooking.

Other ingredients

3. Oil – 2.5 – 3 tbsp (Coconut oil or vegetable oil)

4. Whole spices, slightly crushed in a mortar and pestle – Cardamom – 2, cloves – 4, bay leaf –1, star anise – 1, cinnamon stick – 1 inch stick

5. Onion – 2 medium-large, finely chopped

    Green chilly – 1, slit

    Curry leaves – 1 sprig

6. Turmeric powder – 1/4 tsp

7. Tomato – 1 small, chopped

8.  Masala powder – About 2.5 tbsp (Recipe below)

9.  Salt – To taste

10. Cilantro – 2 – 3 tbsp chopped, to garnish

To roast and grind – Masala Powder Recipe

10. Coriander seeds – 1.5 tbsp

     Whole dried red chilies (vattal mulaku) – 6 – 7 (This is a spicy curry, add chilies according to your spice tolerance)

11. Poppy seeds (khus khus) – 2 tsp (I used black poppy seeds)

     Fennel seeds – 1/4 tsp

     Cumin seeds – 1/2 tsp

     Cardamom – 4

     Cloves – 10

     Cinnamon stick – 1/2 inch stick

     Whole pepper corns – 1/4 tsp

     Dried coconut powder – 1 tbsp (optional, I didn’t use)

Heat a pan at medium-low or  medium heat. Add coriander seeds and dried red chilies. Stir continuously for about 3 minutes until raw smell of coriander seeds are gone and dried red chilies turn crisp. Switch off. Now add all the remaining  ingredients numbered 11. Stir for a minute. Set aside to cool. Grind to a fine powder.

Method

Heat 2 tbsp oil in a heavy-bottomed pan at medium heat. Add the slightly crushed whole garam masala numbered 4. Stir for a few seconds until fragrant. Next add finely chopped onion, slit green chilly, few curry leaves and little salt. Saute at medium-high heat until onion turns golden-brown. Bring down the heat to medium. Add turmeric powder and mix well. Next add the tomato pieces. Cook for 2 minutes and then add the marinated chicken pieces and the freshly ground masala powder. Mix everything well and cook for 5 – 7 minutes stirring in between. Then add 1 cup hot water. Cover and cook at medium heat for about 25 minutes or until chicken is done, gravy is thick and oil floats on top. (You can add 1/2 cup thick coconut milk for an extra taste). Switch off.  Keep covered until ready to serve. Garnish with chopped cilantro. Serve with rice/ chapathis/ porotta etc. It tastes super-yummy Smile

Spices before grinding

Chettinad Chicken Curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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