Monday, February 24, 2014


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Recently, I am getting request for more Chettinad recipes. This cuisine has so many authentic foods with wonderful flavors. 
Today, am sharing with you Chettinad Chicken curry recipe. It is a delicious, hot and spicy dry chicken recipe cooked in aromatic spice blend. Its absolutely a fiery curry, but you can reduce the chillies to suit your own palate though.
While this spicy dish goes perfectly with Dosa or Appams, it tastes equally good with roti, naan, chapatti, parathas and even plain boiled rice and variety rice.
Here goes the semi dry gravy version..!
For marination:
·       Chicken                   - ½ kg
·       Turmeric pwd            - ½ tsp
·       Red chilly pwd          - 1 tsp
·       Coriander pwd          - 1 ½ tsp
·       Lime juice                - 2 tsp
·       Ginger garlic paste    - 1 tsp
·       Salt to taste
For Chicken Curry:
·       Oil                            - 1 ½ tbsp
·       Saunf / fennel           - ½ tsp
·       Cumin                      - ½ tsp
·       Curry leaves             - 5 to 7
·       Red chilly                 - 2 or 3
·       Onion                       - 1
·       Tomato                    - 2
·       Ginger garlic paste    - 1 tsp
·       Pepper pwd              - ½ tsp
·       Lemon juice              - few drops
·       Fresh coriander leaves
·       Salt to taste
1.   Wash and chop chicken to bite sized pieces.
2.   In a mixing bowl, add turmeric pwd, red chilly pwd, coriander pwd, salt, lime juice, 1 tsp ginger garlic paste and mix well.
3.   Add the chicken pieces to the masala, mix everything together and marinate for 30 mins.

4.   Heat oil in a pan.
5.   Add fennel, cumin seeds and allow to splutter.
6.   Add curry leaves, red chilly, onion and saute till it turns light brown color.
7.   Add crushed ginger garlic paste, tomatoes and saute further until the tomatoes are cooked soft.

8.   Now add the marinated chicken pieces.
9.   Give a quick stir.
10. Keep the flame in medium and cook covered for 5 mins.
11. The chicken gets cooked on its own moisture.
12. If needed sprinkle few tsps of water and cook until the chicken is tender and done. 
Add freshly chopped mint and coriander leaves.
Sprinkle pepper pwd and mix well. 
13. Now keep the pan open, and keep frying until the gravy thickens.
14. Turn off flame.
15. Sprinkle few drops of lemon juice.
16. Garnish with freshly chopped coriander leaves.
17. Yummy chettinad style chicken curry ready.
18. It serves awesome as a side with roti, chapatti, parata, naan & even with variety rice like lemon rice, etc.
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