Name: Chettinad chicken curry recipe by Daman Bedi at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Chicken pieces - 750 gms; cinnamon stick - 2; Green cardamoms - 4; Coriander powder - 2 teaspoons; Cumin seeds - 1 tsp.; mustard seeds - 1 table spoon; Red chillies powder 1 teaspoon.; Haldi - 1 tsp; Onions - 4 medium sized and finely chopped; Tomato purÃ©e of 4 medium sized tomatoes well crushed.; Garlic and ginger paste 1 - 2 tsp.; Grated coconut approximately 1/2 a cup; You can use coconut milk also (1/2 cup); Tamarind pulp -1 to 2 tablespoons; Black pepper coarsely crushed - 1 teaspoon; Salt to taste

Ingredients Serving: 4

Chicken pieces - 750 gms
cinnamon stick - 2
Green cardamoms - 4
Coriander powder - 2 teaspoons
Cumin seeds - 1 tsp.
mustard seeds - 1 table spoon
Red chillies powder 1 teaspoon.
Haldi - 1 tsp
Onions - 4 medium sized and finely chopped
Tomato purÃ©e of 4 medium sized tomatoes well crushed.
Garlic and ginger paste 1 - 2 tsp.
Grated coconut approximately 1/2 a cup
You can use coconut milk also (1/2 cup)
Tamarind pulp -1 to 2 tablespoons
Black pepper coarsely crushed - 1 teaspoon
Salt to taste

Instructions

Heat some cooking oil in a deep pan, add crushed cinnamon and cardamoms. Then add the dry masalas (excluding black pepper) mix them well.
Add garlic and ginger paste and roast it with the masalas.
Add chopped onions and fry them with the rest of the masala.
Add curry leaves, fry for 2 minutes and then add tomato puree stirring all the time. Add coconut milk
Add chicken pieces and fry for approximately 10 minutes.
When the chicken pieces get roasted properly, add 2 cups of boiling water in the chicken and cook it on sim.
When the chicken gets well cooked, add the crushed black pepper.
In the end add the tamarind pulp and garnish it with fried whole red chillies.

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