Chettinad Chicken Curry Recipe (English Subtitles) చెట్టినాడ్ చికెన్ కూర

Chettinad Chicken Curry Recipe


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

-1 Table spoon

fenugreek seeds
-1 Tea Spoon

Poppy Seeds
-2 Table Spoons

Cashew Nut
-2 Table Spoons

-3 Table Spoons

Red Chilli Powder
-1 Table Spoon

Curry Leaves
-4 Bunches

-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 

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