Description
This Chettinad Chicken Curry made with whole ground spices, is fragrant, fiery hot and a popular Tamil Chicken recipe.
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Ingredients
500gramschicken, boneless thigh, cut into 3/4th inch cubes
½teaspoonturmeric powder
2tablespoonscoconut oil
1teaspoonmustard seeds
½teaspoonfennel seeds, or saunf
3– 4 sprigs curry leaves, divided
25sambar onions approx. ¾ cup, thinly sliced
1green chilli, slit
1red chilli, whole
1teaspoonginger garlic paste
¼cuptomato puree
¾teaspoonsalt
1 – 1 ¼cupwater, divided
1tablespoonchopped coriander leaves
spice paste
1tablespooncumin seeds, or jeera
1tablespooncoriander seeds, or dhaniya
6byadgi or kashmiri red chillies, dry
1teaspoonblack pepper, whole or kali mirch
½teaspoonfennel seeds, or saunf
1inchcinnamon
4green cardamoms
¼cupgrated coconut
¼ – ½cupwater
Instructions
Marinate chicken with turmeric powder and set aside.
500 grams chicken, ½ teaspoon turmeric powder
Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ – ½ cup of water into a fine paste.
1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
- in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.
2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.
1 – 1 ¼ cup water, ¾ teaspoon salt
garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
1 tablespoon chopped coriander leaves
