Chettinad chicken special

chettinad chicken curry, based on the authentic recipe many modern versions have been derived, especially by the restaurateurs. Over the years, I got to taste a few which almost tasted same except the texture and the hint of spices. It is one of the most flavorful chicken dishes from the south Indian cuisine.

The recipe shared here is the one I felt close to the restaurant style chettinad chicken curry. After several trials I arrived at this and can say this is one of the best flavorful and delicious curry.

Chicken curry from South India's popular chettinad cuisine. Cooked in flavorful , freshly ground mixture of spices

Author: Sarala Dhavamanoharan

Recipe type: Main

Cuisine: south indian

Yield / Serves: 3

Ingredients (240 ml cup used)

• 500 grams or ½ kg chicken
• 2 tbsp. oil
• 1 large onion finely chopped
• 1 to 2 sprigs of curry leaves
• 2 medium tomatoes (pureed)
• 1 bay leaf

Marination

• ⅛ tsp turmeric
• ¼ tsp chili powder
• 2 tsp. Lemon juice or yogurt (yogurt helps to make the chcken soft)
• 4 garlic cloves + 1 “ginger or 1 tbsp. ginger garlic paste
• Salt as needed

Chettinad masala (roast and grind)

• 1 tbsp. Poppy seeds or pottukadalai or 6 to 8 cashews
• ¼ cup of grated coconut
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin
• ½ tsp pepper corn
• 3 to 5 red chilies (or 1 tsp red chili powder)
• 2 green cardamoms
• 3 cloves
• 1 inch cinnamon stick

Instructions

1. Marinate meat with marination ingredients. Set aside
2. Dry roast all the ingredients lightly one after the other, listed under roast and grind for chettinad masala. Set aside to cool
3. Grind poppy seeds to a smooth powder without water, then add the spices, powder to fine and add water and make a smooth paste. Set aside
4. Grind tomatoes to smooth.
5. Heat oil in a pan, add bay leaf, onions and fry till they turn translucent, golden is better.
6. Add chicken, fry for at least 4 to 5 mins
7. Filter pureed tomatoes to the pan, add turmeric, salt, chili powder. Mix well & fry till the oil begins to separate.
8. Add the ground paste and curry leaves. Fry for 2 to 3 mins.
9. Add 1 ¼ cup water. Cover and cook till it is fully done, soft and tender. The gravy becomes thick by then. If not cook the without a lid and evaporate some water. Add more water if needed to get the desired consistency. cook till the chicken gravy thickens. Garnish with fried curry leaves.
10. Serve chettinad chicken curry with rice or phulka.

Nutrition Information

Serving size: 3 Protein: 125 grams