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Chettinad Chicken Curry मसालेदार चेट्टीनाड चिकन spicy Chicken Curry

Chettinad Chicken Curry मसालेदार चेट्टीनाड चिकन spicy Chicken Curry

Name: Chettinad Chicken Curry मसालेदार चेट्टीनाड चिकन spicy Chicken Curry
Prep time: 10 min
Cook time: PT20-25M
Total time: PT30-35M
Yield: 2-4
Cuisine: Indian
Ingredients: cashew nuts; Chicken legs; curry leaves; Dry kashmiri red chilies; fresh coconut; shallots

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Much awaited and much requested recipe, finally here.. Spicy Chettinad Chicken, which is truly special for its distinct flavours..

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Chettinad Chicken Curry मसालेदार चेट्टीनाड चिकन spicy Chicken Curry Recipe - Ranveer Brar

Ingredients

For Paste

1 tbsp Black peppercorns, काली मिर्च के दाने

6-7 no. Cloves, लौंग

1 tbsp Coriander seeds, धनिये के बीज

1 tsp Cumin seeds, जीरा

4-5 no. Black cardamom, बड़ी इलायची

2 no. Green cardamom, हरी इलायची

1 inch Cinnamon stick, दालचीनी

2-3 no. Stone flower, पत्थर का फूल

5-6 no. dry Kashmiri red chillies, broken into half, सूखी कश्मीरी लाल मिर्च

Salt to taste, नमक स्वादअनुसार

4-5 no. Cashew Nuts, काजू

¾ cup fresh Coconut, scraped, ताजा कसा हुआ नारियल

For Chicken Marination

1 kg Chicken legs, चिकन

Salt to taste, नमक स्वादअनुसार

1 tsp Turmeric powder, हल्दी पाउडर

½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

For Chettinad Chicken

2-3 tbsp Oil, तेल

2-3 sprig Curry leaves, कडी पत्ते

1 no. Bay leaf, तेज पत्ता

1 tsp Fennel seeds, सौंफ़

½ cup Shallots (peeled & roughly chopped) सांबर अनियन

1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल

2 medium Tomatoes, chopped, टमाटर

Salt to taste, नमक स्वादअनुसार

Marinated chicken, मैरीनेटेड चिकन

Prepared paste, तैयार की हुई पेस्ट

Little water, पानी

1 cup Hot water, गरम पानी

1 ½ tsp Sugar, चीनी

Prepared tadka, तैयार किया हुआ तड़का

For Tadka

1-2 tbsp Oil, तेल

2-3 tbsp Shallots (peeled & roughly sliced) सांबर अनियन

1-2 sprig Curry leaves, कडी पत्ते

For Garnish

Prepared tadka, तैयार किया हुआ तड़का

Process

For Paste

In a pan, add black peppercorns, cloves, coriander seeds, cumin seeds, black cardamom, green cardamom, cinnamon stick, stone flower, dry kashmiri red chillies, salt to taste, cashew nuts and roast them for a while until aromatic.
Transfer it to a bowl and keep it aside.
In the same pan, add fresh coconut and roast it for 5-6 minutes on low to medium flames until golden in colour.
Transfer it to the same bowl and keep it aside to cool down at temperature.
Transfer it to a mixer grinder jar and grind it into smooth paste.
Keep it aside for further use.

For Chicken Marination

In a bowl, add chicken, salt to taste, turmeric powder, degi red chili powder and mix it well.
Keep it aside to marinate it for a while.

For Chettinad Chicken

In an earthen pot or handi, add oil once it’s hot, add curry leaves, bay leaf, fennel seeds and let it splutter well.
Add shallots, tender coriander stems and saute it for a while until golden in colour.
Add tomatoes, salt to taste and cook for 2-3 minutes.
Add marinated chicken, cover it with a lid and let it cook for another 5-6 minutes on medium flames.
Add prepared paste and cook it for a while until oil separates from masala.
Add hot water and let it simmer for 4-5 minutes.
Finish it with sugar, prepared tadka and mix it well.
Transfer it to a serving dish and garnish it with prepared tadka.
Serve hot with malabar parotta.

For Tadka

In a pan, add oil, once it’s hot, add shallots and saute it for 2-3 minutes on high flames.
Add curry leaves and let it splutter well.
Turn off the flames and keep it aside for further use.