CHETTINAD STYLE CHICKEN CURRY





Chettinad cuisine is popular for its generous use of spices and flavourful taste. Chettinad chicken curry is one of my favourite dishes and this recipe is very close to that of the Chettinad chicken available in restaurants. Do try this delicious curry for lunch or dinner and serve with chapathi, naan or white rice.

Ingredients

500 gms chicken cut into large pieces
Salt to taste
1/4 tsp red chilli powder
1 tbsp curd

For the chettinad masala powder

 

2 tbsp coriander seeds
1 tbsp black peppercorns
4 dry red chillies
1 tbsp fennel seeds
1 tbsp mustard seeds
1 tbsp cumin seeds
1 cinnamon stick
4 cardamoms
4 cloves






For the gravy

4 tbsp oil
1 large onion sliced
2 tbsp ginger garlic paste
15 curry leaves
2 large tomatoes deseeded and pureed
¼ cup coconut paste
Water as needed
Salt to taste

Method

  • Marinate the chicken with curd, red chilli powder and salt and set aside for half an hour.
  • Dry roast all the ingredients of the chettinad masala powder together in a pan, allow to cool and grind to a powder. You can also grind this and store in an air tight container for later use.
  • Now heat oil in a pressure cooker, add onions and sauté till the onions turn golden.
  • Add ginger garlic paste and sauté till the raw smell goes.
  • Now add curry leaves and tomato puree and cook till the oil starts separating.
  • Add coconut paste and cook for a couple of minutes.
  • Finally add the marinated chicken pieces and water and mix well.
  • Close the lid and pressure cook for 2 whistles.
  • Allow the steam to come out and open the lid.
  • Add the chettinad masala powder to this and mix well.
  • Cook for 5 to 10 minutes in low flame for the chicken to nicely imbibe the masalas.
  • Check for taste, add salt or pepper if necessary and switch off the gas.
  • Transfer to a serving bowl and garnish with chopped coriander leaves.
  • Serve hot.


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