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Chettinad Chicken Curry is a popular South Indian chicken-based curry. Chef Ajay Chopra shares the recipe of this finger-licking chicken dish.
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Ingredients
For the dry masala
1 tsp methi seeds
2 tsp peppercorns
4-5 green cardamoms
3-4 star anise
1 tsp saunf
2 tsp jeera
2-3 tsp coriander seeds
a handful of black stone flower (dagad phool)
1 sprig curry leaves
1 inch cinnamon stick
For the Curry
500 gms chicken with bones
3-4 tbsp coconut oil
2-3 cloves
2-3 green cardamom
2-3 black cardamom
1 inch cinnamon stick
2 bay leaves
7-8 onion shallots
1 sprig curry leaves
2 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
salt as required
3-4 chopped tomatoes
1 cup tamarind pulp
1 cup coconut milk
curry leaves to garnish
PREPARATION
- In a pan roast methi seeds, peppercorns, green cardamom, star anise, saunf, jeera and coriander seeds, black stone flower, curry leaves and cinnamon stick. Once the spices cool down, grind them into a powder.
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- Heat coconut oil in a pan and add cloves, green cardamom, black cardamom, cinnamon, bay leaf, roughly sliced onion shallots, curry leaves, ginger garlic paste and saute.
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- Add salt, turmeric powder, red chilli powder, coriander powder and saute again. Now add the curry leaves, raw chicken pieces, dry Chettinad masala to the pan and mix well.
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- Add water, chopped tomatoes and mix. Cover the pan with a lid and cook the chicken.
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- Add coconut milk, tamarind pulp and simmer the gravy.
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- Garnish the Chicken Chettinad with curry leaves and serve hot!
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