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
Chicken – 1/2 kg / 500 grams
Onions – 2 large sliced thinly
Tomatoes – 2 medium size cubed
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:
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| Take your chicken pieces |
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| Season with some salt |
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| Add in turmeric powder |
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| Squeeze some lemon juice |
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| Mix well and let it marinate for 15 to 20 mins |
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| Spices for chettinad masala |
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| Add all of them to a dry pan |
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| Roast them till it turns golden |
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| When it is almost golden, add in coconut |
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| Toast them till it turn little golden |
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| Spices beautifully roasted |
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| take them in a blender |
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| Puree them by adding some water |
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| Now take your other ingredients |
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| Heat oil in a pressure cooker |
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| Add some onions |
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| Saute till it turn soft |
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| Now addd in ginger garlic paste |
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| lots of curry leaves |
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| Add in marinated chicken |
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| Mix that around |
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| Add in cubed tomatoes |
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| cover and cook |
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| Now the chicken is cooked to perfection |
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| Transfer that to a kadai |
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| Add more water if needed, Bring it to boil again |
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| Add in the chettinad masala |
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| mix well |
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| cover and simmer |
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| This is how it looks after simmered for a while |
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| Add in lots of chopped coriander leaves |
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| Serve |
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