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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.

Chettinad Chicken Curry

Chettinad Chicken Curry
 
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Total time
 
Author:
Serves: 2
Ingredients
  • Chicken - 2 lbs
  • Oil - 3 tbsp
  • Bay Leaves - 3 nos
  • Big Onion - 1¼ 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 - 2½ tbsp
  • Cumin Seeds - 1 tsp
  • Aniseed - 1 tsp
  • Fenugreek Seed - ⅛ tsp
  • Black Pepper - 1 tsp
  • Poppy Seeds - 1 tbsp
  • Roasted Channa Dhal - 2 tbsp
  • Coconut - 2 tbsp
  • Curry Leaves - 2 strands
  • Red chilies - 6 nos
Instructions
PREP:
  1. In a pan add oil ¼ tsp and fry the items given under section "To dry roast" and grind them dry. Grind ginger, garlic, onion - ¼ and green chili - 1 into fine paste.
  2. Cut chicken into small pieces. Marinate it in the items given under "To Marinate". Keep this aside for 30 min.
COOKING:
  1. Heat oil into the pan and add bay leaves, chopped onions, green chilies, 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.
  2. Add turmeric powder, tomatoes and the ground masala. Don't add any water and cook till oil separates. 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.