Chettinaad chicken curry | How to make Chettinaad chicken curry

By Reena Andavarapu  |  26th May 2017  |  
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  • Chettinaad chicken curry, How to make Chettinaad chicken curry
Chettinaad chicken curryby Reena Andavarapu
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About Chettinaad chicken curry Recipe

A tenderly cooked chicken curry goes very well with plain biryani or rotis

Chettinaad chicken curry is an authentic dish which is perfect to serve on all occasions. The Chettinaad chicken curry is delicious and has an amazing aroma. Chettinaad chicken curry by Reena Andavarapu will help you to prepare the perfect Chettinaad chicken curry in your kitchen at home. Chettinaad chicken curry needs 30 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Chettinaad chicken curry. This makes it easy to learn how to make the delicious Chettinaad chicken curry. In case you have any questions on how to make the Chettinaad chicken curry you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Reena Andavarapu. Chettinaad chicken curry will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Chettinaad chicken curry

Ingredients to make Chettinaad chicken curry

  • chicken - 1 kg
  • oil for cooking
  • For the marination :
  • salt - 1 tbsp
  • turmeric - 1 tsp
  • lime - 1
  • For the masala Paste :
  • Dry coconut - 1/2 cup
  • Whole spices :
  • Red chillies-7
  • dhania - 3 tbsps
  • cumin - 1 1/2 tsp
  • Black pepper - 1 1/2 tsp
  • Star ainse - 3
  • cinnamon - 1 1/2 stick
  • cardamom - 6
  • cloves - 6
  • water - 1 /2 cup
  • For Tempering :
  • onion - 5 medium sliced
  • tomatoes - 3
  • curry leaves - 2 to 3 springs
  • coriander - handfull

How to make Chettinaad chicken curry

  1. Marinate chicken and keep aside
  2. Dry roast spices adding in the order mentioned and brown evenly
  3. Blitz till powdered then add water and grind to a fine paste
  4. Now start the tempering of the chicken gravy
  5. First add 3 tbsps oil to the pan
  6. Add the sliced onions and stir fry till tender
  7. Then add the ginger and garlic peices and curry leaves
  8. Stir for few minutes
  9. Then add the marinated chicken mix well
  10. Now add the tomatoes and pressure cook for one whistle on high flame
  11. Reduce the flame to medium and keep for another whistle.
  12. Now leave it till pressure cools.
  13. Open and add the ground red paste and simmer for 10 mins
  14. Garnish with curry leaves and coriander

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