CHETTINAD CHICKEN CURRY | CHICKEN CHETTINAD | CHETTINAD CHICKEN GRAVY

Chettinad Chicken Curry | Chicken Chettinad | Chettinad Chicken Gravy | Chettinad Chicken Kulambu | Chettinad Masala Chicken | South Indian Chicken Curry | Spice Eats Chicken Curry

Ingredients for Chicken Chettinad:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken, large pieces with bones- 1 kg

For Chettinad Masala - items to be roasted:
- Coriander seeds- 4 tsp
- Cumin seeds- 2 tsp
- Fennel seeds- 1.5 tsp
- Peppercorns- 1.25 tsp
- Green cardamom- 6-7
- Mace, whole- 1.5
- Cloves- 8
- Star Anise, whole- 2 (nearly whole)
- Cinnamon, 1” piece- 2
- Stone/Biryani flower or Kala pasa - 1 tsp
- Bay leaf-1.5 leaves
- Whole dried red chillies- 8-9
- Fresh coconut, grated or powdered- 1/2 cup measure (50 gms)

Spice Powders:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp

Other Ingredients:
- Shallots - 150 gm or 1 cup measure
- Curry leaves- 2 sprigs or 15-20 leaves
- Ginger garlic paste- 2 tsp
- Red tomatoes, sliced- 2 medium (170 gms )
- Oil- 4-5 tbsp
- Salt- 2 tsp + 1/4 tsp

Preparation:

- Take a pan or kadhai and add all the items for roasting except the red chillies and the grated coconut. Keep stirring and dry roast on low heat for around 2 mins.
- Add the red chillies, stir and roast for another 1 min.
- Now add the grated coconut and mix everything well, continuing to roast on low heat for another 4-5 mins or until the coconut is light brown.
- Remove to a plate and allow it to cool.
- Once the masala is cooled, grind the roasted masala into a fine powder. Then add around 150 ml water and make it into a paste.
- To peel the shallots, soak these in water for around 30 mins to remove the skin easily. Peel the shallots and cut the big ones into halves
- Also slice the tomatoes and set aside.

Process:

- Heat oil in a kadai or pan & add the curry leaves. When it splutters, add the shallots.
- Fry the shallots on medium heat for 5-6 mins till they are soft & yellowish in color.
- Now, add the ginger garlic paste, mix & fry on low heat for 3 mins till raw smell is gone.
- Now add the chicken pieces, spice powders & salt and mix well.
- Sear and fry on high heat for around 2-3 mins. Continue to sear (fry) on medium heat for another 2-3 mins.
- Add the sliced tomatoes, mix well and cook on medium heat for around 4 mins till the tomatoes are soft and form a thick gravy.
- Now add the Chettinad masala, mix well & cook for 3 mins on medium heat. Add 1/4 tsp salt to season
- Continue to bhuno (sauté) on medium to low heat for around 5 mins.
- Now add 200 ml (1 cup) of water, mix well and cook covered on low heat for around 15-20 mins or till chicken is tender and oil separates.
- Serve with white rice.