Chettinad Chicken Curry | How to make Chettinad Chicken Curry

By Survath Baseela  |  6th Nov 2016  |  
5 from 1 review Rate It!
  • Chettinad Chicken Curry, How to make Chettinad Chicken Curry
Chettinad Chicken Curryby Survath Baseela
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

209

1

About Chettinad Chicken Curry Recipe

One of the best delicious and flavorful chicken curry made with freshly grounded masala paste.

Chettinad Chicken Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Chettinad Chicken Curry by Survath Baseela will definitely help you in its preparation. The Chettinad Chicken Curry can be prepared within 15 minutes. The time taken for cooking Chettinad Chicken Curry is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Chettinad Chicken Curry step by step. The detailed explanation makes Chettinad Chicken Curry so simple and easy that even beginners can try it out. The recipe for Chettinad Chicken Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chettinad Chicken Curry from BetterButter.

Chettinad Chicken Curry

Ingredients to make Chettinad Chicken Curry

  • chicken 1/2 kg
  • Marination Ingredients:
  • lemon juice 2 tsp
  • turmeric powder 1/4 tsp
  • chilli powder 1/2 tsp
  • ginger-garlic paste 1 tbsp
  • salt as required
  • Dry roast and grind:
  • Grated coconut 1/4 cup
  • poppy seeds 1 tbsp
  • coriander seeds 2 tsp
  • fennel seeds 1 tsp
  • cumin seeds 1/2 tsp
  • Red chillies 4-5
  • pepper corns 1/2 tsp
  • Green cardamoms 2
  • cinnamon stick 1" stick
  • cloves 3
  • For the curry:
  • onion 1 sliced
  • tomato 2 chopped
  • curry leaves 2 sprigs
  • bay leaf 1
  • oil 2 tbsp

How to make Chettinad Chicken Curry

  1. Marinate the chicken with the ingredients under the list for 1 hour.
  2. Grind the ingredients under 'Dry roast and grind' and make a smooth paste.
  3. Heat oil in a pan, add the bay leaf and onion. Stir and cook for 5 mins.
  4. Add the marinated chicken and saute for a few mins. Next add the tomatoes and mix it well. Saute until the tomatoes are mushy and cooked.
  5. Add the turmeric and chilli powder and stir well. Now add the ground paste and curry leaves, fry it for 2 mins.
  6. Add in a cup of water. Cover the pan and allow the chicken to cook.
  7. Garnish with coriander leaves and curry leaves.

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Ayesha Sayyed9 months ago

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