Published: by Absolutely Recipes, in the Indian recipes category.

Chicken Chettinad Recipe.

Ingredients:

500 Grams chicken (or 1/2 kg) (bone-in is best)
2 tbsp oil
1 onion large, finely chopped
1 to 2 sprigs curry leaves
2 tomatoes medium, (pureed) (or chopped finely)
1 bay leaf
marination
1/8 tsp turmeric
1/4 tsp chili powder
1 tbsp curd or yogurt (helps to keep the chicken soft)
1 tbsp ginger garlic paste (or 4 garlic cloves + 1 inch ginger)
salt as needed
chettinad masala (roast and grind)
1 tbsp poppy seeds (or 8 whole cashew nuts or 1 tbsp roasted gram)
1/4 cup coconut grated
1 tbsp coriander seeds
1 tsp fennel seeds
3/4 tsp cumin
1/2 tsp pepper corn
4 to 5 red chilies (or 1 tsp red chili powder)
3 green cardamoms (or elaichi)
4 cloves
1 inch cinnamon stick

Recipe Instructions:

Add chicken, turmeric, chili powder, curd,salt and ginger garlic paste to a bowl.
Marinate the chicken and set aside.
On a low flame, dry roast coriander seeds and red chilies.
When the coriander seeds begin to smell good, add elaichi, jeera, saunf, pepper, cinnamon and cloves.
Roast till cloves smell good.
Next add cashews or poppy seeds.
Quickly toss.
Make sure not to burn the masala.
You can also set these aside to a plate before adding coconut.
Add coconut and fry until the coconut smells good.
Cool all these.
Add them to a blender jar and pour little water.
Make a smooth paste.
Set aside the masala to a small bowl.
In the same jar, grind tomatoes to smooth.
You can also use chopped tomatoes.
Making chicken chettinad
heat oil in a pan, add bay leaf and onions.
Fry till they turn translucent to golden.
Transfer the chicken and fry for at least 4 to 5 mins.
Add tomatoes, turmeric, salt and chili powder (if using).
Mix well and fry till the oil begins to separate.
Then add the ground paste and curry leaves.
Fry for 2 to 3 mins.
Pour 1 1/4 cup water.
I use hot water.
Using cold water sometimes toughens the chicken.
Cover and cook till it is fully done, soft and tender.
The gravy becomes thick by then.
If not cook without a lid and evaporate some water.
Pour more water if needed to get the desired consistency.
Cook till the chicken gravy thickens.
Garnish with fried curry leaves.
Serve chicken chettinad gravy with rice or phulka.

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