Curries

Chettinad Chicken Curry

No other Indian cuisine utilizes India’s fantastic spices as well as the Chettinad Cuisine does. Chettinad Cuisine is one such cuisine that has its own particular recipes. This cuisine includes a variety of sweets, masalas, and curries that are appreciated all over the world.

Traditional Chettinad foods include Chettinad Chicken, Kozhukattai, Karaikudi Eral Masala, Urlai Roast, Cabbage Carrot Poriyal, and Mutton Chukka. These recipes have an excellent combination of flavors.

The preparation of Chettinad Chicken Gravy is detailed with photographs in Chef Deena’s Kitchen. The process begins with the manufacture of a specific paste made from Indian spices, which is then mixed into a masala made from Onions, Tomatoes, and a few other basic powder masalas. For a better understanding, the procedure is explained step by step below.

Serving
- 4 servings
Cooking Time
- 40 mins
Difficulty
- Advanced
- Intermediate

Ingredients:

1 Kg
Chicken
1/2 Shell
Grated Coconut
3 No's
Onion
4 No's
Tomato
15 to 20 No's
Red Chili
1/4 Tsp
Pepper (Black)
3/4 Tbsp
Coriander Seeds
10 to 15 Grams
Whole Garam Masala
5 to 6 No's
Kalpasi
3/4 Tbsp
Fennel Seeds
3/4 Tsp
Cumin Seeds
1/4 Tsp
Turmeric powder
3/4 Tbsp
Chilli Powder
3/4 Tbsp
Coriander Powder
To Taste
Salt
As Required
Coriander Leaves
As Required
Curry Leaves
For Cooking
Gingelly Oil
1 1/2 Tbsp
Ginger Garlic Paste

Directions:

1
To make the Chettinad spice paste, heat oil in a pan and add ½ Tbsp of Fennel seeds, Cumin seeds, and Black pepper.
2
Incorporate the Whole Garam Masala, Red Chilies, Coriander Seeds, and Kalpasi.
3
To the mixture, add Curry Leaves and Grated Coconut and roast till it reaches a light golden color. Oil from the mixture oozes out when it is sautéed. This indicates that the masala has been cooked up to 30-40%. Turn off the heat and place the roasted items on a plate to cool at room temperature.
4
Transfer the cooled contents to a mixer jar, pour required amount of water and grind it into a fine paste. The ground paste is transferred to a bowl and kept aside.
5
To prepare the curry, heat oil in an earthenware pan, add Fennel seeds, Bay leaves, Cardamom seeds, Cloves, Onions, and Curry leaves, and sauté well.
6
Saute onions until golden brown, then add Ginger Garlic Paste and cook for 2 minutes. After sauteeing the mixture, add Tomatoes.
7
Once the tomatoes are cooked, add the Turmeric Powder, Coriander Powder, Chilli Powder, salt, and sauté the mixture for two minutes.
8
Pour in water and simmer the masala at this point. When the masala is thoroughly cooked, add the cleaned and chopped chicken pieces.
9
After adding Chicken pieces to the masala, mix it thoroughly without pouring water. Finely chopped Coriander leaves are added to the masala and mixed. In this stage, add the ground paste to the chicken and give a good mix.
10
Pour very little amount of water to the mixture and cook the Chicken completely by covering it with a lid. When the chicken is done, remove the lid and then add Curry Leaves, finely chopped Coriander Leaves and Gingelly Oil to the boiling mixture.
11
Serve this spicy, flavorful Chettinad Chicken Gravy with Hot Rice, crispy Dosa or soft Idly and savor its authentic flavour.