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Chettinad Chicken curry recipe-how to make chettinad chicken curry recipe

A very tasty and delicious chettinad chicken curry made with roasted spices in a yogurt based gravy.
Course Main
Cuisine Indian
Author Fa's Kitchen

Ingredients

  • 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

Instructions

  • 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.