Ingredients for marinade
- 500 gms chicken boneless cut into small pieces
- 2 tbsp lime juice
- 1/2 tsp turmeric powder
- salt to taste
Ingredients for masala
- 2 tsp split roasted gram
- 3 tbsp fresh coconut flakes or dry coconut flakes
- 4 dry red chilli
- 3 tsp dry coriander seeds
- 1tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp black peppercorns
- 3 tsp poppy seeds
- 1 cinnamon small
- 2 cloves
- 2 cardamom
- 2 mace small
- 1 pinch nutmeg powder
- 1 star anise
Ingredients for gravy
- 3 onion chopped
- 2 tomato chopped
- 1 green chilli
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 bay leaf small
- 3 black stone flower / kalpasi
- 2 tbsp Fresh coriander leaves chopped
- 2 sprig curry leaves
- 4 tbsp oil
- 1/4 cup water
- salt to taste
Instructions to make chettinad chicken curry
Marinate chicken with turmeric powder, salt and lime juice for at least 1/2 hour.
Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. (if possible try to dry roast coconut separately, as it could burn fast.)
Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.
Heat oil in a pan and add bay leaf and kalpasi, add chopped onions & green chillies and fry until golden brown, add marinated chicken and fry with onions for a while.
Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt.
When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve Chettinad chicken curry hot with any rice dish.
Calories: 396kcal | Carbohydrates: 24g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 210mg | Potassium: 966mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1029IU | Vitamin C: 105mg | Vitamin E: 3mg | Calcium: 119mg | Iron: 3mg