Chettinad Chicken Curry Recipe / Chettinad Chicken Kuzhambu Recipe 💓💓😜

be ready to try new chettinad kuzhambu recipe

Chettinad Chicken, The most popular chicken curry, how did i stayed away these long without posting it in my blog. I don't know. Anyway now I have found that and immediately made it and took pictures of it to post here. I have made this so many time, it is a so tasty dish, different from the one which you get in restaurants. In my place i couldn’t find a good chettinad chicken, every thing tasted either too spicy

This curry has lots of freshly roasted spices and coconut which is then ground to a fine paste and added it to the chicken. YUMMY..Your total house will smell heavenly when you make this..And i cooked the chicken in pressure cooker, if you dont have one, just make this in a kadai and simmer it for a long time till the chicken is cooked. I hope you will give this and try and let me know how it turned out.

Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 3 to 4

Ingredients:

Chicken – 1/2 kg / 500 grams

Onions – 2 large sliced thinly

Tomatoes – 2 medium size cubed

Ginger Garlic Paste – 2 tblspn

Curry Leaves a small handful

Oil – 2 tblspn

Turmeric Powder / Manjal Podi – 1 tsp

Salt to taste

Lemon Juice – 2 tblspn

Coriander Leaves / Cilantro – 3 tblspn chopped finely

For Chettinad Masala:

Coriander Seeds / Mullu Malli – 3 tblspn

Dry Red Chilli – 4 to 5 or to taste

Fennel Seeds / Sombu / Saunf – 2 tsp

Cumin Seeds / Jeerakam – 1 tsp

Cinnamon Stick / Pattai – 5 cm stick

Kalpasi / Black Stone Flower – 3 pieces (dagad phool/patthar ka phool)

Whole Peppercorns – 2 tsp

Cardamom Pods / Yelakai – 5

Star Anise / Natchathira Sombu – 1

Cloves / Krambu – 4

Fresh Coconut – 1/4 cup grated and packed

Method:

Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.

Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.

Heat oil in a pressure cooker, add in onions and saute till it turns soft.

Add in curry leaves and ginger garlic paste. Saute for a min.

Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.

Open the cooker and pour the chicken in a kadai. Add more water if needed.

Add the ground masala and mix well.Cover and simmer for 10 mins.

Add in coriander leaves and serve.

Pictorial: