Chettinad Chicken Curry is cooked with a perfect blend of spices making it a lovely combination for Rice or any Indian Breads.

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Prep Time: 15 mins
Cook Time: 35 mins
Servings: 4

Ingredients

Chicken – 1 kg
Gingelly Oil – 1 1/2 Tbsp
Shallots – 1 cup
Green chili – 1 no.
Tomato – 1 no. chopped
Rock Salt
Water – 1 cup (250 ml)
Few Curry leaves

For Marinade
Juice of 1 Lemon
Curd – 1/2 cup
Salt to taste
Turmeric powder- 1/4 Tsp
Chili powder – 1 Tbsp
Ginger garlic paste – 1 Tbsp

For Masala Paste
Whole Spices (Cinnamon, Cardamom, Clove & Star anise)
Peppercorn – 1 1/2 Tsp
Coriander seeds – 1 1/2 Tbsp
Cumin seeds – 1 Tsp
Fennel seeds – 1/2 Tsp
Poppy seeds – 1 Tsp
Red chili – 6 nos
Grated Coconut – 1/2 cup
Water

Method:

1. Take chicken in a bowl.
2. Add lemon juice, curd, salt, turmeric powder, chili powder, ginger garlic paste to the chicken and mix everything well.
3. Marinate the chicken for 30 mins.
4. To a pan, add the ingredients required for Masala Paste one by one, as given in the ingredients above.
5. Roast them, turn off the stove, cool them and grind them to a fine powder.
6. Add grated coconut, water to this powder and grind to a fine paste.
7. To a pan, add gingelly oil, then add shallots and green chilies. Saute till the shallots turn golden brown in color.
8. Add the chopped tomato, rock salt and marinated chicken.
9. Cook the chicken for 5 mins.
10. Then add the ground masala paste. Mix everything and add water.
11. Check for seasoning and add salt if required, then curry leaves.
12. Close and cook the chicken for 20 mins.
13. Turn off the stove once the gravy is thick and chicken is cooked.
14, Serve the Chettinad Chicken curry with hot steaming rice.

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