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chettinad chicken

chettinad chicken curry recipe, chicken chettinad gravy

yummy indian kitchen
A south indian style chicken recipe from chettinad region in Tamil Nadu.
3.34 from 3 votes
Prep Time 20 mins
Cook Time 45 mins
Course chicken, Chicken Recipe
Cuisine South Indian, Tamil Nadu
Servings 4
Calories 113 kcal

Ingredients
  

To make a paste:

  • 2 small cinnamon sticks
  • 3 cloves
  • 2 cardamoms/elaichi
  • 1 teaspoon black pepper corns
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel seeds
  • 5-6 dried red chilies
  • 2 tablespoon freshly grated coconut

To make the chicken curry:

  • 3 tablespoon oil (any edible oil)
  • 1 bay leaf (tej patta)
  • 1 cinnamon stick
  • 2 medium size onions, finely sliced
  • 2 slit green chilies
  • 4-5 fresh curry leaves
  • 1 teaspoon ginger garlic paste
  • 1 tomato, finely sliced
  • salt to taste
  • ¼ teaspoon turmeric powder/haldi
  • 600 gms chicken pieces with bones (cleaned and washed well)
  • ½ cup water
  • salt to taste

Instructions
 

Dry roasting the masala ingredients:

  • Take a pan and heat it.
  • Add cinnamon, cloves, cardamoms, black pepper corns, coriander seeds, cumin seeds.
  • Add fennel seeds, add dried red chillies, saute all these dry ingredients for few seconds.
  • Do not roast for long as the ingredients give a burnt smell if roasted for long time.
  • Take the roasted ingredients out on a plate.
  • Add freshly grated coconut and roast until it turns into slight brown color.
  • Keep stirring and take it out as soon as it gets roasted to avoid burning.
  • Allow all these ingredients to cool down a bit to use it later.

Making the curry:

  • Take a cook pot, add oil and heat it.
  • Add a bay leaf, cinnamon stick and saute few seconds.
  • Add sliced onions into it and saute for a minute.
  • Add slit green chilies, fresh curry leaves.
  • Saute until the onions turn soft and translucent.
  • Add ginger garlic paste and saute until it gets rid of raw smell.
  • Add chopped tomato, mix, add salt as per taste, add turmeric powder.
  • Give a good mix.
  • Cook until the tomatoes turn soft and pulpy.
  • Add all the roasted ingredients into a blending jar, add ¼ cup of water and make a fine paste of all the roasted ingredients.
  • Add this blended paste into the onion tomato masala.
  • Mix well.
  • Cook the masala well until oil leaves the sides on low heat while stirring in between.
  • Add the chicken pieces into the curry.
  • Give a mix.
  • Cook the chicken with the masala for 5-10 minutes.
  • Stir and cook the curry until oil appears at the sides.
  • Adjust salt as per taste, add half a cup of water and mix everything.
  • Cook until the chicken gets tenderized while stirring in between.
  • The chicken as well as the masala should cook well and should appear like a good gravy with oil released at the corners.
  • Turn off the heat when the gravy is done.
  • Garnish with chopped cilantro leaves and serve hot with naan, parotta or rice.

Notes

  • I have added little water while cooking the gravy as the onions, tomatoes and masala release good gravy and chicken can cook in that gravy itself.
  • If the gravy is thickening and getting dry then adding good amount of water is suggested.
  • The gravy gets cooked within the masala and all the flavors go into the chicken if cooked on medium to low heat without adding water. If required just add little water.
  • Here, I would suggest to slow cook as slow cooking the chicken with the masala gives perfect flavors than pressure cooking the chicken.
  • One can go for pressure cooking method, but slow cooking gives best results.

Nutrition

Nutrition Facts
chettinad chicken curry recipe, chicken chettinad gravy
Amount Per Serving
Calories 113 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 6mg0%
Potassium 82mg2%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Calcium 48mg5%
Vitamin C 1mg1%
Vitamin A 30IU1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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