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Chettinad Chicken Curry
Chettinad Chicken Curry

Before you jump to Chettinad Chicken Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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We hope you got insight from reading it, now let’s go back to chettinad chicken curry recipe. You can cook chettinad chicken curry using 25 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Chettinad Chicken Curry:
  1. Prepare Indian desi chicken
  2. You need Madras onions, sliced
  3. Get ghee
  4. Provide turmeric powder
  5. Get Salt
  6. Use curry leaves
  7. Take For masala paste
  8. Take coriander seeds
  9. Provide cumin seeds
  10. Prepare black peppercorns
  11. Prepare fennel seeds
  12. Use cloves
  13. You need green cardamons
  14. Provide star anise
  15. You need cinnamon bark
  16. Use stone flower (kalpasi/dagad phool)
  17. Use red chilli (spicy but not colour)
  18. Use bay leaf
  19. Get strings of mace
  20. Provide cashewnuts
  21. You need garlic
  22. You need ginge sliced
  23. Use Fenugreek seeds
  24. Take tamarind pulp
  25. Take fresh grated coconut
Instructions to make Chettinad Chicken Curry:
  1. Firstly clean the chicken. My personal preference is desi chicken but you can use broiler or english chicken. Add half a lemon juice and turmeric powder. Mix it well and let it marinade for atleast half an hour
  2. Slice the onions. Accumulate all the spices for the spice mix masala paste. Dry roast all the masala, except for Fenugreek seeds and grated coconut. Midway add the garlic and ginger and roast till the spices are well roasted and brown. Remove it in a plate and allow it to cool. This is essential for the brown colour of the gravy. Dry roast the coconut till it turns brown.
  3. Transfer the roasted spices and coconut along with the garlic and ginger to a mixer grinder. Add the Fenugreek seeds along with the tamarind, add some water and make a fine paste.
  4. In a pot or a kadhai add ghee and let it heat on high flame. Add the sliced onions and saute it till it becomes soft. Add the curry leaves and saute it till it starts turning brown. Add the chicken at this stage and stir well for 4-5 mins. The chicken will release water and it will evaporate during this process. Add the masala paste and stir well. Use water to use every bit of the masala paste in the grinder. Add 3-4 cups of water. Add salt as per taste.
  5. Let it come to a boil on high flame and then cover the lid and let it simmer on medium flame. After 10 mins stir and check the chicken. Cover the lid and let it cook for another 10 mins till the chicken is perfectly cook. Desi chicken should take 25-30 mins while broiler chicken would take about 20 mins. Turn off the gas and let the chicken sit in the pot so that chicken is cooked to perfection and the flavours get absorbed in the chicken. Serve it with steamed rice.

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