Chettinad Chicken Curry Recipe
Ingredients
Chicken – 1/2 KG
Onions – 2
Green Chilli – 4
Tomatoes – 2
Cumin Seeds
-1 Table Spoon
Coriander seeds
-3 Table Spoons
Black Pepper
-1 Table Spoon
Cloves – 4
Cardamom – 4
Cinnamon – 1
Star Anise
Bay Leaves – 1
Red Chilli – 8
Saunf/Aniseed
-1 Table spoon
fenugreek seeds
-1 Tea Spoon
Poppy Seeds
-2 Table Spoons
Cashew Nut
-2 Table Spoons
Oil
-3 Table Spoons
Red Chilli Powder
-1 Table Spoon
Curry Leaves
-4 Bunches
Salt
-To Taste
Ginger Garlic Paste
-1 Table Spoon
Turmeric Powder
-1/4 Tea Spoon
Preparation Method
- Place a pan on the stove and heat it
- Once the pan get heated, Add masala spices -coriander seeds, black papper, cumin seeds, bay leave, red clillies, Star Anise, cardamom and cloves.
- Also add Saunf and fenugreek seeds
- mix all and fry them
- Put it in low flame and fry them throughly untill gets a nice aroma
- Mix spices throughly so that it will get evenly fried
- Cumin seeds are cracke now and nice aroma smell is coming out
- Confirmed that spices fried to sufficient level
- Switch off the stove
- Transfer the spices into a plate and make them cool
- Once the spices gets cool, add them in a mixer jar and grind them as a fined powder
- This is called Chittinad masala powder
- Must store this Chittinad masala powder in an air tight container, so it wont loose the nice Aroma
- We can use this Chittinad masala powder in chicken curry, mutton curry, Prawns curry, Fish curry and even in Biryani’s as well
- Add cashew nuts and poppy seeds into a small mixer jar
- Make them as fine paste by adding small amount of water
- Adding Cashew nuts and poppy seeds paste will nice gravy
- Now the paste is ready to use
- Place a pan on the stove and heat it
- After heating the pan add 3 table spoon of oil
- Once the oil gets heated add finely chopped onions
- Also add chopped green chillies
- Fry them well till they become soft
- Close the pan for 1 minute
- After 1 minute open the lid and again mix them well
- if we do continuous stirring onions wont get burn and helps evenly fried
- Add salt to taste
- Add 1/4 tea spoon turmeric powder
- Mix well
- Adding salt before, will make onions to fry fast
- Place the lid and keep it under low flame
- Open the lid after two minutes
- Add finely chopped tomatoes
- Mix well and cook till tomatoes become soft
- Put the lid and cook for 2 minutes in low flame
- Open the lid after 2 minutes
- Add 1 table spoon of Ginger Garlic paste
- and mix well
- Place the lip till ginger garlic paste raw smell gets disappear
- Open the lid after 2 minutes
- Now add the finely washed chicken
- Mix well
- Close the pan for 5 minutes
- Open the lid after 5 min and mix well again
- Add 1 table spoon red chilli powder
- Add 2 table spoon of Chettinad chicken masala powder
- If you want more spiciness, add one more table spoon of Chettinad chicken masala powder
- Add 2 buches of curry leaves
- Mix well
- Basically Chettinad chicken curry is one of the spicy recipes, it is better to make frequently in rainy season
- Close the lid and put it under low flame
- Open the lid after 10 minutes
- Mix well
- Add half glass water and mix well
- Close the lid for 5 minutes
- Open the lid
- and add Cashew nuts and poppy seeds paste
- We can also use fresh coconut paste
- Mix well
- Close the lid for 5 minutes
- Open the lid
- and notice that oil oozes out and gravy becomes thick
- Then Chettinad chicken curry is ready to serve
