Chicken chettinad recipe ( Chicken chettinad gravy )
Chicken chettinad recipe is one of the popular south Indian chettinad chicken gravy dishes in which chickens are first marinated with a few Indian spices and herbs then slowly cooked in onion-tomato gravy and flavoured with chettinad masala.
Ingredients
Marinating Ingredients For Chicken Chettinad
- 500 gms of chicken [bone-in]
- 1 tbsp ginger garlic paste
- 1/8 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper powder
- 3 tbsp yogurt
- 2 tbsp freshly chopped curry leaves
- 1 tbsp oil
Ingredients For Chicken Chettinad Masala
- 3 dried red chili
- 1 tsp cumin seed
- 1 tbsp coriander seed
- 1 tsp fennel seed
- 3 green cardamom
- 4 clove
- 1 inch cinnamon
- 1 tbsp popy seed
- 100 gram grated coconut
Ingredients For Chicken Chettinad Gravy
- 4 to 5 tbsp oil
- 1 small bay leaf
- 2 large onions [chopped]
- 2 to 3 green chili [chopped]
- 3 medium size tomato puree
- 1 tsp kashmiri red chili powder
- 1/8 tsp turmeric powder
- 1 tsp salt[adjust as per need]
- water to boil
- 3 tbsp chopped curry leaves
Instructions
- how to make chicken chettinad
- At first, for marination in a large mixing bowl add fresh chicken pieces.
- Now add one tablespoon of ginger-garlic paste.
- Also add some Indian spices including Kashmiri red chili powder, turmeric, salt, and black pepper powder.
- Then add a few tablespoons of curd or yogurt.
- Next mix a tablespoon of oil and a few freshly chopped curry leaves.
- Mix everything and set aside for marination for at least 1 to 2 hours in the refrigerator.
- Next for making chicken chettinad masala heat a non-stick pan on low flame.
- Now add some whole spices including dry red chili, cumin seed, coriander seed, fennel seed, green cardamom, clove, and cinnamon.
- Then dry roast them on low flame for at least 1 min until it gives you a beautiful aroma.
- After that add a few tablespoons of poppy seed and dry roast for another 1 min on low flame.
- When poppy seeds change their colour to light red then add 100 grams of grated coconut.
- Mix everything for another 1 min and your kitchen is filled with a beautiful aroma.
- Next, cool this Chettinad masala then pour in a blender to make a paste.
- Besides, wash and deseeded tomatoes and makes puree by adding a little water.
- Now for making chicken chettinad gravy heat oil in a kadhai on medium to high flame.
- Then add one small bay leaf,3 cloves add chopped onions.
- Saute them for some time until onions become translucent and add chopped green chili.
- Furthermore, saute the onions on medium flame until onions become slightly golden brown.
- Now add marinated chickens and saute for 5 to 6 min in medium to high flame.
- Then, add tomato puree, salt, turmeric, Kashmiri red chili powder, and a little water, and mix everything for another 5 to 6 min.
- After that add chicken chettinad masala and mix it for some time on medium flame.
- Now, pour some water, sprinkle some fresh curry leaves and cover the pan to simmer this chicken Chettinad curry for 12 to 15 min.
- Finally, the chicken chettinad gravy recipe is complete, serve this with roti, naan, paratha even plain rice whatever you like.
Notes
Chicken Chettinad Recipe Note
- To make chicken chettinad dry add less water while boiling and continuously simmer until all the moisture gets evaporated.
Nutrition
Serving: 3g | Calories: 2708kcal | Carbohydrates: 115g | Protein: 121g | Fat: 201g | Saturated Fat: 44g | Polyunsaturated Fat: 133g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 4780mg | Fiber: 18g | Sugar: 40g