Chettinad Chicken Curry Recipe / Chettinad Chicken Kuzhambu Recipe


Chettinad Chicken, The most popular chicken curry, how did i stayed away these long without posting it in my blog. I dont know. Anyway now i have found that and immediately made it and took pictures of it to post here. I have made this so many time, it is a so tasty dish, different from the one which you get in restaurants. In my place i couldn't find a good chettinad chicken, every thing tasted either too spicy and not much flavourful..


This curry has lots of freshly roasted spices and coconut which is then ground to a fine paste and added it to the chicken. YUMMY..Your total house will smell heavenly when you make this..And i cooked the chicken in pressure cooker, if you dont have one, just make this in a kadai and simmer it for a long time till the chicken is cooked. I hope you will give this and try and let me know how it turned out.

Mean while Check out my another roasted spiced chicken curry which is a kadai chicken recipe..


Preparation Time : 10 mins

Cooking Time : 45 to 50 mins
Serves : 3 to 4

Ingredients:

Chicken - 1/2 kg / 500 grams
Onions - 2 large sliced thinly
Tomatoes - 2 medium size cubed
Curry Leaves a small handful
Oil - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Lemon Juice - 2 tblspn
Coriander Leaves / Cilantro - 3 tblspn chopped finely

For Chettinad Masala:
Coriander Seeds / Mullu Malli - 3 tblspn
Dry Red Chilli - 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf - 2 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon Stick / Pattai - 5 cm stick
Kalpasi / Black Stone Flower - 3 pieces (dagad phool/patthar ka phool) 
Whole Peppercorns - 2 tsp
Cardamom Pods / Yelakai - 5
Star Anise / Natchathira Sombu - 1 
Cloves / Krambu - 4
Fresh Coconut - 1/4 cup grated and packed

Method:

Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.

Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.

Heat oil in a pressure cooker, add in onions and saute till it turns soft.

Add in curry leaves and ginger garlic paste. Saute for a min.

Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.

Open the cooker and pour the chicken in a kadai. Add more water if needed. 

Add the ground masala and mix well.Cover and simmer for 10 mins.

Add in coriander leaves and serve.

Pictorial:
Take your chicken pieces


Season with some salt


Add in turmeric powder


Squeeze some lemon juice


Mix well and let it marinate for 15 to 20 mins
Spices for chettinad masala


Add all of them to a dry pan


Roast them till it turns golden


When it is almost golden, add in coconut


Toast them till it turn little golden


Spices beautifully roasted


take them in a blender


Puree them by adding some water



Now take your other ingredients


Heat oil in a pressure cooker
Add some onions


Saute till it turn soft


Now addd in ginger garlic paste


lots of curry leaves


Add in marianted chicken


Mix that around


Add in cubed tomatoes


cover and cook


Now the chicken is cooked to perfection


Transfer that to a kadai


Add more water if needed, Bring it to boil again


Add in the chettinad masala


mix well


cover and simmer


This is how it looks after simmered for a while


Add in lots of chopped coriander leaves


Serve



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