Chicken Chettinad Curry

Chicken chettinad is a popular curry dish in India. Chicken is marinated with chili powder, lemon juice, turmeric powder and cooked in dry roasted spices, coconut and coriander leaves. You can serve hot with chappati, paratha, rice and idli.

Dry roast and grind:

Make it as a powder

• Cloves - 4
• Cinnamon - 1 small piece
• Dry red chillies - 8
• Coriander seeds - 2 tablespoon
• Whole black pepper - 1 teaspoon
• Fennel seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Fenugreek seeds - 1 teaspoon
• Split roasted gram - 2 tablespoon
• Shredded coconut - 1/4 cup

For chicken marinade:

• Chicken 1 lb
• Chilli powder - teaspoon
• Turmeric powder - 1/2 teaspoon
• Lemon juice - 2 teaspoons
• Salt- 1 teaspoon

For chicken chettinad curry:

• Oil - 2 tablespoon
• Bay leaf - 2
• Cloves - 2
• Onions - 2 (cut into small pieces)
• Tomato - 1 (chopped into small pieces)
• Ginger garlic paste - 1 1/2 tablespoon

Clean the chicken pieces and cut into small pieces. Marinate for 2 hours by adding lemon juice, chilli powder, turmeric powder and salt. Dry roast the above ingredients for about 2 to 3 minutes and grind them into a fine powder. Heat 2 tablespoons of oil in the pan and add the bay leaves, cloves and ginger garlic paste. Now add the onions, fry for 3 minutes and add the marinated chicken and saute it for 4 to 5 minutes. Add the roasted spice masala and fry for 3 minutes. To this add the chopped tomatoes, salt and 1/2 cup water and close tightly with a lid. Reduce the heat to a medium and allow to cook for about 15 minutes. You can serve chicken chettinad curry with rice, chappati, paratha and idli.