| Prep Time | 10 minutes |
| Cook Time | 1.10 hours |
| Servings |
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Ingredients
For Chettinad Paste
- 100 Gms onions Chopped
- 50 Gms ginger
- 50 Gms garlic
- 50 Gram fennel seeds
- 20 Gms Cumin seeds
- 25 Gms Peppercorns
- 10 Gms Red chillies
- 100 Gms coconut
For Making The Curry
- 500 Gms chicken
- 75 Ml oil
- 150 Gms onions
- 100 Gms Tomatoes
- 2 Gms Cinnamon Sticks
- 2 Gms cloves
- 2 Gms cardamoms
- 5 Gms Cumin
- 2 Gms Curry leaves
- 10 Gms turmeric powder
- salt
- 25 Gms Coriander leaves
Ingredients
For Chettinad Paste
For Making The Curry
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Instructions
- In a pan put the ingredients such as onions, ginger, fennel seeds, cumin seeds, peppercorns, red chillies, coconut and sauté in oil until they turn aromatic. Take them out in a bowl and let it cool. Grind the ingredients into a fine paste.
- Generously spread the paste on the chicken pieces and let it marinate for 10-15 minutes.
- Take a pan and heat oil in it. Add cardamom, clove, cumin seeds, and cinnamon stick. Sauté until they turn aromatic and then add curry leaves. As they splutter, add chopped onions and sauté until they turn brown. Add tomatoes and cook for 5 minutes.
- Add the marinated chicken to the spices and sauté well. Add the rest of the paste with some turmeric powder. Sprinkle water at intervals. Add salt and cover with a lid. Let it cook. If you want to spice it up, then you can add more chilli as preferred. Garnish with coriander and serve hot.
Recipe Notes
Recipe Tip
Sprinkling water prevents the chicken from drying out and in turn, gives you a thick curry that is not runny. Avoid adding an excess amount of water.
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FAQ
Can I Store the Chicken Chettinad in the refrigerator?
Yes. You can store the Chicken Chettinad in the refrigerator for up to 2 days. Make sure you keep it in an airtight container.
Which cuts of Chicken can I use for this recipe?
You can use the chicken curry cuts in this recipe.