Kowsisfoodbook | Easy Cooking, Veg, Non Veg, Healthy Recipes

Indian vegetarian, Non Vegetarian, Healthy Recipes, weight loss recipes, kids recipes.

Chettinad Chicken Curry | Chicken Chettinad Gravy | Chettinad Style Chicken Kuzhambu

Chettinad Chicken Curry Recipe
Chettinad Chicken /Chicken Chettinad is a popular Indian recipe. It is a medley between spices and the chicken. With the right amount of spices and onion tomatoes base, chettinad chicken curry has a divine taste. It is a perfect accompaniment for rice, dosa, idly, chapati, idiyappams. A single curry which goes well with everything. I personally love this chicken cooked in a open pan than the one cooked on pressure cooker. Hence updated the picture.
Chettinad Chicken Curry
Recipe after the picture...
Chicken Chettinad Gravy

Chicken Chettinad

Recipe Cuisine: Chettinad / Tamil Nadu | Recipe Category: Non Veg
Prep Time: 15 mins | Cooking Time: 30 mins | Serves: 4

Ingredients:

Chicken - 1/2 kg
Onion - 20 to 25
Tomato - 2
Garlic - 10
Ginger garlic paste - 1 tblspn
Turmeric - 1 tsp
Curd - 2 tblspn
Curry leaves - 2 sprigs
Bay leaf - 1
Coriander leaves - 1 tblspn
Oil - 3 tblspn

To roast and grind:

Coconut - 1/4 cup
Small onion - 5, optional (I did not add here)
Coriander seeds - 4 tsp
Poppy seeds - 1 tsp or Cashew - 6
Fennel seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corn - 2 tsp
Red chilli - 4 to 5
Cardamom - 4
Cloves - 4
Cinnamon - 1 stick
Star anise - 1
Black stone flower - 1/4 tsp
Marathi Mokku / Kabok buds - 1, optional

Method:

Wash the chicken and marinate it with curd, turmeric and little salt. Keep it aside till it is ready to use.

Dry roast all the ingredients listed under "to roast and grind". Once chillies, coriander seeds are sauteed, add in coconut and stir till all the moisture is gone.

Once cooled down, grind it to a smooth paste.

Heat little oil in a pan, add in bay leaf, garlic and onions. When onion becomes soft, add in tomatoes.

As soon as tomatoes turn soft, add the ginger garlic paste and saute till raw smell is gone.

Add the chicken pieces, curry leaves and saute for a min.

Then goes in the ground masala. Add in enough water and salt to taste. Cover and cook till it becomes tender.

If cooking on pressure cooked once after the pressure is released, remove the lid and bring to boil. Sometimes you will get smell if you add coconut, then closed with a lid and pressure cook for long time. If you do not have this, just skip it. Turn the lid upside down and cook on low flame till oil separates.

Serve with idly, dosa, chapati or rice. Enjoy!

Note:
  • You can also skip adding marathi mokku
  • For more spiciness, I added little more red chillies. But pepper corns itself have enough spiciness
Pictorial:
Chettinad_Chicken_Step1
Keep all your ingredients ready
Chettinad_Chicken_Step
Wash the chicken and marinate it with turmeric, little salt
Chettinad_Chicken_Step3
and curd. Mix well and keep it aside till it is ready to use.
Chettinad_Chicken_Step4
Dry roast all the ingredients listed under "to roast and grind".
Chettinad_Chicken_Step5
Once chillies, coriander seeds are sauteed, add in coconut and stir till all the moisture is gone. Once cooled down, grind it to a smooth paste.
Chettinad_Chicken_Step6
Heat little oil in a pan, add in bay leaf, green chillies
Chettinad_Chicken_Step7
Add garlic, onions and saute till for 2 to 3 minutes
Chettinad_Chicken_Step8
Meanwhile, grind the roasted spices.
Chettinad_Chicken_Step9
Add the ginger garlic paste and saute till raw smell is gone.
Chettinad_Chicken_Step10
When onion becomes soft, add in tomatoes.
Chettinad_Chicken_Step11
Cook till the tomatoes turn mushy
Chettinad_Chicken_Step12
Add the chicken pieces, curry leaves and saute for a min.
Chettinad_Chicken_Step13
Then goes in the ground masala.
Chettinad_Chicken_Step14
Saute for 5 to 10 minutes on medium flame till the raw aroma of the spices are gone
Chettinad_Chicken_Step15
Check for spiciness and salt
Chettinad_Chicken_Step16
Add in enough water and salt if required
Chettinad_Chicken_Step17
Cover with a lid and cook till it becomes tender.
Chettinadu Style Chicken Kuzhambu Ready
My old picture of pressure cooker method:

Ingredients for chicken chettinad
Keep all your ingredients ready.

chicken, turmeric and curd
Wash and clean the chicken, add turmeric, litttle salt and curd to it.
Marinate
Marinate it for few mins till ready to use
to dry roast
In a kadai, add all the ingredients listed under "to roast and grind". Saute under medium to low flame for few mins or till coriander and red chillies changes color
add coconut and saute
Add in coconut and fry till all the moisture is gone
cool it
Cool down a bit and blend it well
grind it till smooth
to a smooth paste
bay leaf
Heat oil in a pressure cooker, add bay leaf
saute onion
Add in chopped small onions and garlic. Stir fry till it becomes soft
saute tomatoes and ginger garlic paste
Add in chopped tomatoes and stir fry. Once it turns mushy, ginger garlic paste goes into this
chicken and curry leaves
Now, add in chicken pieces, curry leaves and saute for 2 mins
add ground masala
Add in ground masala
mix it
Give it a good mix
Add enough water
Add little water
Salt added
And add enough salt to this
pressure cook
Pressure cook for 3 whistles or to tender
its almost done
Once pressure subsides, open the lid
bring it to boil
And bring it to boil to remove the closed smell. This is optional because adding coconut and pressure cooking for a longer time will make some differences. That is why we add coconut at the end. If you are OK with the above process just skip these steps
cover and cook
Cover with the lid down, we do not want to put weight again
oil separates
Cook till oil separates, put off the flame and garnish with coriander leaves
Chettinad Style Chicken Kuzhambu
Serve with rice, chapati, idly or dosa!

No comments:

Post a Comment