Chettinad Chicken Curry (My Homestyle)

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One of the delicious of South Indian cuisine. Every restaurant will have Chettinad chicken on their menu. There are so many methods to make the dish. Every family has their own recipe. This is my mom's recipe which I make to my family and it tastes good.

One of the simple ways to make Chettinad chicken I used. Usually, it is made with a lot of ingredients roasted and grind to make the gravy. We can make it has gravy or semi-gravy or dry roast, I made it as wet roasted Chettinad chicken. Whatever you make it will taste outstanding and goes well with everything like rice, paratha, naan, idli or dosa. Paratha and gravy are an unbeatable excellent combination. 

Give it a try!!! 

Ingredients 
  • Chicken - 2lbs(Cut into pieces and cleaned)
  • Fennel seeds - 1 1/2tbsp
  • Cinnamon stick - 2stick
  • Bay leaves - 1no
  • Cloves - 3nos
  • Star anise - 1no
  • Green chili - 2nos
  • Onion - 2medium size (Chopped)
  • Shallot - 2small size (Chopped)
  • Tomato - 1 large no
  • Ginger-garlic paste - 2tbsp
  • Turmeric powder - 1 1/2tsp
  • Chicken masala powder - 2tbsp
  • Coriander leaves - few strings
  • Curry leaves - Optional
  • Salt to taste
  • Oil as needed
Roast and Grind
  • Cumin seeds - 2 heaped tbsp
  • Peppercorns - 3tbsp
  • Shredded coconut - 3/4cup
Instructions
  • In a pan heat, a tbsp of oil roast the cumin seeds, peppercorns, small piece of cinnamon stick and coconut. Grind the roasted ingredients into a coarse grind without adding any water.
  • Heat oil in a pan or kadhai and splutter some fennel seeds, whole masalas, and green chilies.
  • Add the chopped onion and saute until translucent.
  • Add the ginger-garlic paste, turmeric powder and salt, Cook for 3 to 4 minutes.
  • Then, add the chopped tomatoes and cook until soft and oil separates.
  • Add the cleaned chicken pieces and cook till the chicken is 3/4 done.
  • Add the chicken masala powder, coriander leaves and cook for 5 minutes in medium flame.
  • Now, add the grounded coconut and add it to the chicken gravy.
  • Serve hot with plain rice, any variety of rice, chapati, dosa, etc...

Cooking Tips

  • Do not over grind the coconut, cumin seeds, cinnamon, and peppercorns mixture. 
  • Instead of chicken masala, you can use 1 1/2 chili powder and 2tbsp coriander powder. Adjust the spice level accordingly.

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