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Chicken Chettinad By Chef Ajay Chopra

Chicken Chettinad

Ajay Chopra
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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Serves

1-2 Min

Cooking Time

10-15 Min

Meal Type

curry

Preparation Time

10-20 Min

Difficulty

MEDIUM

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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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Add water, chopped tomatoes and mix. Cover the pan with a lid and cook the chicken.

  5. 5

    Add coconut milk, tamarind pulp and simmer the gravy.

  6. 6

    Garnish the Chicken Chettinad with curry leaves and serve hot!

STEP BY STEP

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.

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.

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.

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.

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.

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.

Add water, chopped tomatoes and mix. Cover the pan with a lid and cook the chicken.

Add water, chopped tomatoes and mix. Cover the pan with a lid and cook the chicken.

Add coconut milk, tamarind pulp and simmer the gravy.

Add coconut milk, tamarind pulp and simmer the gravy.

Garnish the Chicken Chettinad with curry leaves and serve hot!

Garnish the Chicken Chettinad with curry leaves and serve hot!

Chettinad Chicken Curry is a dish from a place called Chettinad in Tamil Nadu that has become famous the world over. This versatile dish can be made with tomatoes, tamarind juice, coconut extract and blended whole spices. The speciality of the dish is the dry spices that are roasted and ground. Chicken marinated in curd makes the chicken absorb the spices, and when blended with gravy and cooked on slow flame, it enhances the flavours and taste of the dish.

South India's special Chettinad Chicken Curry paired with Appams will enhance the taste of your meal.

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