Name: Chettinad Chicken Curry recipe by Survath Baseela at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Chicken 1/2 kg; Marination Ingredients:; Lemon juice 2 tsp; Turmeric powder 1/4 tsp; Chilli powder 1/2 tsp; Ginger-garlic paste 1 tbsp; Salt as required; Dry roast and grind:; Grated coconut 1/4 cup; Poppy seeds 1 tbsp; Coriander seeds 2 tsp; Fennel Seeds 1 tsp; Cumin seeds 1/2 tsp; Red chillies 4-5; Pepper corns 1/2 tsp; Green cardamoms 2; Cinnamon stick 1" stick; Cloves 3; For the curry:; Onion 1 sliced; Tomato 2 chopped; Curry leaves 2 sprigs; Bay leaf 1; Oil 2 tbsp

ABOUT Chettinad Chicken Curry RECIPE

One of the best delicious and flavorful chicken curry made with freshly grounded masala paste.

Ingredients Serving: 3

Chicken 1/2 kg
Marination Ingredients:
Lemon juice 2 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Ginger-garlic paste 1 tbsp
Salt as required
Dry roast and grind:
Grated coconut 1/4 cup
Poppy seeds 1 tbsp
Coriander seeds 2 tsp
Fennel Seeds 1 tsp
Cumin seeds 1/2 tsp
Red chillies 4-5
Pepper corns 1/2 tsp
Green cardamoms 2
Cinnamon stick 1" stick
Cloves 3
For the curry:
Onion 1 sliced
Tomato 2 chopped
Curry leaves 2 sprigs
Bay leaf 1
Oil 2 tbsp

Instructions

Marinate the chicken with the ingredients under the list for 1 hour.
Grind the ingredients under 'Dry roast and grind' and make a smooth paste.
Heat oil in a pan, add the bay leaf and onion. Stir and cook for 5 mins.
Add the marinated chicken and saute for a few mins. Next add the tomatoes and mix it well. Saute until the tomatoes are mushy and cooked.
Add the turmeric and chilli powder and stir well. Now add the ground paste and curry leaves, fry it for 2 mins.
Add in a cup of water. Cover the pan and allow the chicken to cook.
Garnish with coriander leaves and curry leaves.

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