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Chettinaad chicken curry

May-26-2017
Reena Andavarapu
30 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Chettinaad chicken curry RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Tamil Nadu
  • Simmering
  • Pressure Cook
  • Frying
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 5

  1. Chicken - 1 kg
  2. oil for cooking
  3. For the marination :
  4. Salt - 1 tbsp
  5. Turmeric - 1 tsp
  6. Lime - 1
  7. For the Masala Paste :
  8. Dry coconut - 1/2 cup
  9. Whole Spices :
  10. Red chillies-7
  11. Dhania - 3 tbsps
  12. Cumin - 1 1/2 tsp
  13. Black pepper - 1 1/2 tsp
  14. Star ainse - 3
  15. Cinnamon - 1 1/2 stick
  16. Cardamom - 6
  17. Cloves - 6
  18. Water - 1 /2 cup
  19. For Tempering :
  20. Onion - 5 medium sliced
  21. Tomatoes - 3
  22. Curry leaves - 2 to 3 springs
  23. Coriander - handfull

Instructions

  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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