CHETTINAD CHICKEN CURRY | CHICKEN CHETTINAD | CHETTINAD CHICKEN GRAVY

Chettinad Chicken Curry | Chicken Chettinad | Chettinad Chicken Gravy | Chettinad Chicken Kulambu | South Indian Chicken Curry | Spice Eats Chicken Curry

Ingredients for Chicken Chettinad:

Chicken with bones- 500 gms

For Chettinad Spice mix- items to be roasted:
– Coriander seeds- 1.5 tbsp (tablespoon)
– Cumin seeds- 1 tsp
– Fennel seeds- 2 tsp
– Peppercorns- 3/4 tsp
– Green cardamom- 4
– Mace, whole- 1
– Cloves- 4
– Star Anise, whole- 1
– Cinnamon, 1” piece- 1
– Whole dried red chillies- 4
– Fresh coconut, grated or powdered- 1/2 cup measure

For marination:
– Salt-3/4 tsp
– Turmeric powder- 3/4 tsp
– Lemon juice- 1 tsp

– Shallots – 150 gms
– Curry leaves- 2 sprigs or 15-20 leaves
– Ginger garlic paste- 2 tsp
– Red tomatoes, chopped- 2 large ones
– Oil- 3 tbsp
– Salt for seasoning the tomatoes- 1/4 tsp

Preparation:
– Take a frying pan and add all the items for roasting except the red chillies and the grated coconut. Keep stirring and dry roast on low heat for around 2 mins.
– Add the red chillies, stir and roast for another 30 secs.
– Now Add the grated coconut and mix everything well, continuing to roast on low heat for another 2 mins or the coconut starts drying up and changing color.
– Remove to a plate and allow to cool.
– Now marinate the chicken with the items indicated and set it aside for around 15-20 mins.
– Once the masala is cooled, grind the roasted masala into a coarse powder.
– Peel the shallots & cut the big ones in half.

Process:
– Heat oil in a kadai or pan & add the curry leaves. When it splutters, add the shallots.
– Fry the shallots on medium heat for 5-6 mins till they are soft & translucent.
– Now, add the ginger garlic paste, mix & fry on low heat for 2 mins till raw smell is gone.
– Add the chopped tomatoes, mix well and add 1/4 tsp of salt.
– Cook on low heat, switching few times to medium heat till the tomatoes are soft, form a thick gravy and oil separates. This should take around 5-6 mins.
– Now add the marinated chicken, mix well and fry on high heat for around 2 mins.
– Continue to sauté on medium heat for around 5-6 mins.
– Add the powdered Chettinad spice mix (roasted and blended earlier), mix well & add 1/3 cup of water.
– Fry on medium heat for 2 mins and then on low heat for another 5 mins, stirring it often to cook & coat the chicken with masala.
– Now add 1 cup of water, mix well and cook covered on low heat for around 20 mins or till chicken is tender and oil separates.
– Serve hot with rice.

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