Chettinad Chicken Curry
Chicken chettinadu is a very famous dish from tamilnadu. When I was working, we used to go to Ponnusamy restaurant almost every alternate weekend to have this along with the biriyani. It’s prepared with lots of aromatic spices which makes this dish unique.
| Ingredients : | |
|---|---|
| Chicken | 2 lbs |
| Oil | 3 tbsp |
| Bay Leaves | 3 nos |
| Big Onion | 1 1/4 no |
| Ginger Garlic Paste | 2 tsp |
| Green Chilies | 3 nos |
| Tomatoes | 2 nos |
| Salt | to taste |
| Coriander Leaves | 3 tbsp |
| To Marinate Chicken: | |
| Curd | 2 tbsp |
| Leamon Juice | 1 tbsp |
| Curry Leaves | 1 strand |
| Red chili | 1 tsp |
| Salt | required |
| To dry roast : | |
| Cinnamon stick | 1 no |
| Cardamon | 1 no |
| Cloves | 5 nos |
| Star Anise | 1 Petal |
| Mace | 1 Petal |
| Coriander Seeds | 2 1/2 tbsp |
| Cumin Seeds | 1 tsp |
| Aniseed | 1 tsp |
| Fenugreek Seed | 1/8 tsp |
| Black Pepper | 1 tsp |
| Poppy Seeds | 1 tbsp |
| Roasted Channa Dhal | 2 tbsp |
| Coconut | 2 tbsp |
| Curry Leaves | 2 strands |
| Red chilies | 6 |
-
Step 1
In a pan add oil 1/4 tsp and fry the items given under section “To dry roast” and grind them dry. Grind ginger, garlic, onion – 1/4 and green chili – 1 into fine paste.
-
Step 2
Cut chicken into small pieces. Marinate it in the items given under “To Marinate”. Keep this aside for 30 min.
-
Step 3
Heat oil into the pan and add bay leaves, chopped onions, green chillies, curry leaves. Fry them till onion turns brown. Add the ground ginger garlic paste and fry till the raw smell leaves (for about 5 min). Add tomato and cook till it become gravy.
-
Step 4
Add turmeric powder, tomatoes and the ground masala. Dont add any water and cook till oil seperates. Add the marinated chicken and 1 cup of water. Cook this till chicken is cooked and the oil separates. Add chopped coriander leaves at the end.
(*) Chicken gravy tastes good with white Rice, Roti and Chapati. Recipe from Vahrehvah.com.
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i would like to know what red chilies 6 nos you used. should i use kashmiri chilies.
Jennet, Any Red Chili should be good.
hi mam… ur recipes are awesome and yummy..my fiance was poud of my cooking.. he appreciated me..i cooked chettinad chicken curry and with roti… thanks a lot mam…..
Thanks Shireen!!
Ur receipes was awesome….. i like it vry much….i am new to cooking…ur blog help me a lot…thank u mam for giving these wonderful receipes especially chettinad chicken curry…
Thanks Bhuvan for ur support and encouragement!! Glad you liked them!!!
Hi, a bit confused with the ing to grind – do we grind ”cinnamon,cardamom,cloves,star anise,mace,Coriander seeds,cumin seeds,Aniseed ,fenugreek seed,black pepper ,poppy seeds,Roasted Channa Dhal ,coconut,curry leaves 10 and Red chillies” and then seperately grind ”Ginger, Garlic, onion – 1/4 and 1 green chili into fine paste”. or do they need to be ground together.
Should i fry the onions and then grind?
Both of them should be ground separately and Onion need not be fried, just use the raw onions.
Dear Sashi
The recipe is fab. It helped me to make a fantastic chettinad chicken curry. Finger licking good. Thanks a ton
Awesome!! Glad you liked it.
Tried this. Tasted same as the one we get in restaurants. Got nice aroma while frying. I liked it very much.
Thanks Priya. Am glad u like it. Check it out more recipes of this kind in my Blog.