Recipe: Tasty Chettinad Chicken Curry

Chettinad Chicken Curry.

You can have Chettinad Chicken Curry using 26 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chettinad Chicken Curry

1. You need of To Marinate:.
2. It's 1 of . Chicken - 1 whole baby chicken (1 kg).
3. It's 2 of . Yogurt - 1/4 cup.
4. Prepare 3 of . Salt - as needed.
5. You need 4 of . Turmeric - 1/2 tsp.
6. You need of To Grind:.
7. You need 1 of . Red chillies - 7 (Dry).
8. Prepare 2 of . Kashmiri red chillies - 5 (Which gives you nice colour).
9. It's 3 of . Coriander seeds - 1 tbsp.
10. Prepare 4 of . Pepper corns - 1 tbsp.
11. You need 5 of . Cumin seeds - 1 tsp.
12. It's 6 of . Fennel seeds - 1 tsp.
13. It's 7 of . Coconut - 1/3 cup.
14. It's of Other Ingredients:.
15. You need 1 of . Gingelly Oil - 2 tbsp.
16. You need 2 of . Bay leaf - 2.
17. You need 3 of . Cinnamon - 1 stick.
18. You need 4 of . Cloves - 4.
19. It's 5 of . Cardamon - 4.
20. It's 6 of . Small onion - 1 cup.
21. Prepare 7 of . Tomato - 2 small.
22. Prepare 8 of . Ginger garlic paste - 1 tbsp.
23. You need 9 of . Green chilli - 1 silted.
24. It's 10 of . Curry leaves - 1/4 cup.
25. It's 11 of . Salt - as needed.
26. Prepare 12 of . Coriander leaves - for garnish.

Chettinad Chicken Curry step by step

1. 1. Cut the baby chicken into small pieces and wash thoroughly in running water minimum 5 times. 2. Marinate the chicken under the topic "To Marinate" for atleast 1 hour in fridge. 3. Heat a kadai dry roast all the ingredients under the topic "To Grind". Keep the flame into low don't burn the masalas. Cool and grind into smooth paste by adding needed water. Keep this aside..
2. 4. Now puree the shallots and tomato separately and keep aside. Prepare Ginger Garlic paste. 5. Heat kadai add oil. Once hot add cinnamon, bay leaf, cardamon and clove. Now add curry leaves. Once it done add the onion puree and saute until onion raw smell goes off. 6. Now add Ginger garlic paste and green chilli. Saute until raw smell goes off. Now add marinated chicken and saute for 3 to 4 minutes in medium flame..
3. 7. Now add tomato puree, ground paste and salt. 8. Add 2 cups of water and check the salt. Close with lid and cook untill chicken done 90%. 9. Open the lid and cook in low flame till chicken done completely. Oil will come out of the sides and form a thin layer top of the gravy. This is the right consistency to switch off the flame..
4. 10. Garnish with coriander leaves and serve hot with rice..