CHETTINADU CHICKEN CURRY

 

Course: lunch

Cuisine: Indian

Author: Nivetha Jagadeesh

 

 

Chicken Chettinad – one of the spiciest and most sweet-smelling dish in South India with an unmistakable culinary style with wise mix of flavors, an exceptional nature of chettinad cooking. This heavenly chicken curry gets it flavor from three particular fixings… Kalpasi ,and cloves , star anise which is must for this formula and all new ground masala makes this dish to flavour your dinner!

 

Chettinad chicken is a top choice with everybody. What makes it so extraordinary is the utilization of fixings like red chillies, kalpasi (stone blossom) and onions, tomatoes . The masalas are strong and zesty. Customarily,  Generally presented with rice and biriyani.

 

I have made this so many time, it's anything but a so delectable dish, unique in relation to the one which you get in cafes. Let’s gets started our receipe.

 

chettinadu chicken curry

INGREDIENTS REQUIRE TO MAKE CHETTINADU CHICKEN CURRY:

 

FOR MARINATION:

Chicken – 1/2 kg

Lime juice – 1 tsp

Curd – 1 tsp

Salt – 1/2 tsp

Turmeric powder – 1/4 tsp

Ginger garlic paste – 1/2 tsp

 

FOR ROAST AND BLENDING PROCESS:

 

Black pepper- 1 tsp

Cumin seeds/jeera seeds – 1 tsp

Fennel seeds – 1 tsp

Coriander seeds/  dhaniya – 3 tsp

Red chillies – 6

Poppy seeds – 2 tsp

Roasted gram/ fried gram/ pottukadalai- 2 tsp

Fresh grated coconut -4 tsp

Bay leaf-1

Cloves-1

Cardamom-1

Cinnamon- 1

Star anise – 2

 

FOR COOKING PROCESS:

 

Oil – 2 tbsp

Bay leaf- 1

Cloves – 1 small stick

kalpasi – 2

Onion – 3

Tomato -3

Green chilli – 2

Ginger garlic paste  -  1 tsp

Red chilli powder-1 tsp

Coriander powder – 1/2 tsp

Curry leaves - few

Coriander leaves - few

Salt as needed

Water required

 

INSTRUCTIONS FOR MAKING CHICKEN CURRY:

 

1. Dry roast all the roasting ingredients until it gets good aroma and flavoured.
2. Once it gets done transfer it to a clean plate and cool them completely.
3. Next grind the roasted ingredients by using  mixie jar.
4. Blend them to a coarse powder. Keep it aside.
5. Next step is a marination of chicken.
6. Take a large bowl add in wash and cleaned fresh chicken into a bowl.
7. Then add in other ingredients like lemon juice, salt, ginger garlic paste, turmeric powder , curd and marinate for about 30 minutes.
8. Heat oil in a pan and add bay leaf , kalpasi and cloves. Let it sizzle.
9. Add chopped onions, green chillies and ginger garlic paste. Fry until golden brown.
10. Then add in marinated chicken and fry along with the onion mixture until it gets a golden brown colour.
11. Add chopped tomatoes.
12. Furthermore add red chilli powder , coriander powder , required salt ,ground masala powder (Just add 2 tsp of the masala powder and check the taste, if its not too spicy for your taste, then add the rest of the powder) . Cover and cook over for about 10 minutes in a low medium flame to get that chicken cooked well.
13. When the masala turns dark brown if you want to add some water you can add and cook for 5 minutes
14. Once its done turn off the flame and garnish with coriander & curry leaves.
15. Serve chettinadu chicken curry with chappathi, parotta, rice , ghee rice,etc..

MY TIPS FOR MAKING CHICKEN:

1. Marination process of chicken gives a good flavour in this receipe.
2. Kalpasi , star anise is important in this receipe .so, you cannot skip this.
3. If you want to get kulambu consistency you can add some water.
4. I use only 2 tsp  of roasted and grounded masala. You can use it and the balance store for the future use .