Chettinad Chicken Gravy/ Spicy Chicken Gravy

Chettinad Cuisine
Chicken
Non-veg curry
Side dish for Roti
Side dish for Idli, Dosa
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Today’s special recipe is the most popular Chettinad style chicken curry. This spicy, yummy and tasty curry with aromatic flavors is easy to prepare. Chettinad is a famous region in Tamil Nadu and its quite popular for its fiery hot delicious cuisine. This dish is meant tobe hot and real spicy, but can be tamed by..reducing the chillies to suit your own palate though. This curry is always great to enjoy with parotta, roti, naan or with rice.

Ingredients

To Marinate:

Chicken - ½ kg

Turmeric pwd - ¼ tsp

Red chilly pwd - ½ tsp

Lemon juice - ¼ tsp

Salt to taste

To dry roast:

Red chilly - 1 or 2

Coriander seeds - 1 tbsp

Cumin seeds -1 tsp

Fennel seeds -1 tsp

Pepper corns - ½ tsp

Grated coconut -2 tbsp

Cloves -4

Cardamom - 1

Cinnamon -1

Chana dal - 1 tsp

Star anise -1

Cashewnuts -5 to 6

To make gravy:

Oil - 2 tbsp

Bay leaf -1

Red chilly -2

Onions chopped - 1 cup

Ginger garlic paste-1 tbsp

Sliced tomato - 1 cup

Mint and coriander leaves- ½ cup

Red chilly pwd - ½ tsp

Salt to taste

Instructions

1.

Wash and chop the chicken to bite sized pieces

2.

Prepare a marinade with turmeric pwd, salt, red chilly pwd and lemon juice

3.

Mix well and add the chicken pieces

4.

Coat the chicken with masala paste prepared above and allow to marinate for 1 hour

5.

Meanwhile dry roast the red chilly, coriander seeds, cumin seeds, fennel seeds, black peppercorns, grated coconut, cloves, cardamom, cinnamon, chana dal, star anise and cashewnuts

6.

Allow to cool and grind it in a blender with little water to coarse paste

7.

Heat oil in a frypan

8.

Add the bay leaves and saute for a minute

9.

Add red chilly and onions

10.

Saute till transculent

11.

Add ginger garlic paste and toss

12.

Add the sliced tomatoes, mint and coriander leaves

13.

Stir well till oil separates

14.

Add the freshly ground masala paste and stir

15.

Now add the marinated chicken pieces

16.

Combine well with the masala in high flame for 2 minutes

17.

Turn the heat to medium low and add red chilly pwd

18.

Check for salt

19.

Add ¼ cup of water and cook the chicken covered with lid

20.

Once the chicken is done, simmer the flame till the gravy reaches the desired consistency

21.

Add few drops of fresh lemon juice

22.

Turn off flame

23.

Garnish with finely chopped coriander and curry leaves

24.

Authentic delicious Chettinad chicken curry is ready to serve

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