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Chettinad chicken curry recipe is another of the very versatile dishes from the chettinad cuisine. It is a mouth watering and a masaledaar chicken curry recipe which is again made with aromatic spices and chicken.
Chettinad cuisine is a very popular cuisine from the South Indian state of Tamil Nadu. And me, having grown up in Chennai, the capital of Tamil Nadu, was naturally inclined towards this amazing South Indian cuisine.
This dish is a Tamilian curry recipe which pairs well whether it is eaten with roti, chapati, nan, plain rice or even khichdi and is a popular dish all across India and mainly in the South. You can find the chettinad mutton curry and chettinad egg masala too on my blog.
This chettinad chicken curry is a amazingly delicious curry and is full of gravy as the curry requires onions and yogurt to make it.
This is however an easy recipe and gets cooked pretty fast when we get our spices ready. Like the chicken chukka recipe, this is also one of those recipes, which require us to add curry leaves into the chicken masala.
I find it amusing every time I add the curry leaves to any non-veg recipe. As we aren’t used to adding the curry leaves to the non-vegetarian dishes, every time I add them I find it very interesting. But then we have to stick to the authenticity of the dish and do full justice if we are going to make the chettinad cuisine.
This South Indian / tamilian cuisine is known widely for the use of the spices, and I was no way gonna mess with it. I love this Tamilian Cuisine that there are very few other cuisines that can beat it for me.
Remember to get to good quality chicken to make this chettinad chicken curry recipe. As you must be knowing the meat plays a huge part on the outcome of the dish.
Enjoy making this recipe and serving with roti or nan or plain steamed rice or khichdi.
So let’s get started with the chettinad chicken curry recipe
Chettinad Chicken curry recipe-how to make chettinad chicken curry recipe
- 1 kg chicken cut into small pieces
- 1/4 cup oil
- 1/2 tsp mustard seeds
- few curry leaves
- 2 onion finely sliced
- 2 tbsp ginger garlic paste
- 5-6 cloves
- 1 inch stick cinnamon
- 1 tsp cumin seeds/jeera
- 1/2 tsp fennel
- 1 tsp pepper corns
- 10-15 whole dry red chilies adjust according to your spice level
- 1 tbsp coriander seeds
- 5-6 cashew nuts
- 1 cup yogurt
- salt to taste
- 1/2 tsp turmeric powder
- 2 to mato finely chopped
- Clean the chicken thoroughly and set aside.
- Heat a pan and dry roast the cloves, cinnamon stick, cumin seeds, fennel, pepper corns, whole dry red chilies, coriander seeds and cashew nuts lightly.
- Make these roasted spices into a fine powder with a dry/coffee grinder or in a stone pestle.
- Add this ground powder, salt and the ginger garlic paste with the chciken and marinate for atleast 1 hour.
- Heat the oil in a pan and add the mustard seeds.
- When the mustard seeds being to splutter add the curry leaves and sliced onions. Fry the onions till they turn translucent.
- Once the onions are translucent, add the marinated chicken with turmeric powder and saute for sometime till all the spices are absorbed in the chicken for about 5-6 minutes.
- Now add the chopped tomatoes. Stir well.
- Add the yogurt and cook till the chicken is tender. Add water to your desired quantity and cook again on low flame till oil starts separating and begins to float on top. Serve hot garnished with coriander leaves/cilantro.
Until next time,
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For more similar recipes see Chettinad Mutton Curry Recipe-How to make recipe of chettinad mutton masala Spicy Chettinad Egg Masala Curry Chicken Chukka Recipe-How to make Chicken Chukka Traditional & Authentic Chicken Korma Curry