Chicken Chettinad Curry with Homemade Masala
Chicken Chettinad curry is a finger-licking delicious Tamil Nadu dish made with homemade Chettinad masala and pairs well with rice, dosa, etc.
Servings: 4 people
Calories: 441kcal
Ingredients
For masala paste
- 1 tablespoon coconut oil or gingelly oil
- 5 to 6 pieces black stone flower
- 2 teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon black peppercorns
- 1 green cardamom
- 2 cloves
- ½ inch cinnamon stick
- 1 bay leaf
- 1 a small piece of mace optional
- 1 tablespoon coriander seeds
- 15 to 20 dried red chillies round
- 1 sprig of curry leaves
- ½ cup grated coconut
For gravy
- 2 tablespoon coconut oil or gingelly oil
- ¼ teaspoon fennel seeds
- 1 green cardamom
- 2 cloves
- ½ inch cinnamon stick
- 3 large red onions 275g, sliced thinly
- 1 sprig of curry leaves
- 1 ½ tablespoon ginger garlic paste 3 garlic pods and ½ inch ginger
- 3 to 4 large tomato 400g, chopped roughly
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon red chilli powder
- Salt to taste
- 1 kg skinless whole chicken 12 to 16 pieces
- Fresh coriander leaves chopped
- ½ cup water
Instructions
Prepare the masala paste
- Heat coconut oil or gingelly (sesame) oil in a thick-bottomed kadai on low to medium heat. Add all the masala paste ingredients.1 tbsp coconut oil, 2 tsp fennel seeds, ¼ tsp cumin seeds, ¼ tsp black peppercorns, 1 green cardamom, 2 cloves, ½ inch cinnamon stick, 1 bay leaf, 1 a small piece of mace, 15 to 20 dried red chillies, 1 tbsp coriander seeds, 5 to 6 pieces black stone flower, 1 sprig of curry leaves, ½ cup grated coconut
- Fry the spices until the grated coconut turns golden and the oil surfaces or separates. You should watch carefully to prevent burning them. This can take about 5 to 8 minutes.
- Switch off, and if using cast iron, remove the contents immediately. Let it cool, and then grind it to a fine paste with a little water.
Prepare the gravy
- Heat oil in a wide, thick-bottomed saucepot. Add the whole spices and let them swell and sizzle for a few seconds.2 tbsp coconut oil, ¼ tsp fennel seeds, 1 green cardamom, 2 cloves, ½ inch cinnamon stick
- Next, add the sliced onions and curry leaves. Sauté the onions until they turn golden brown. Takes about 8 to 10 minutes.3 large red onions, 1 sprig of curry leaves
- Add the crushed ginger and garlic and sauté until it stops smelling raw.1 ½ tbsp ginger garlic paste
- Add the chopped tomatoes, reduce the heat to low and add the ground spices and a little salt. The salt will help break down the tomatoes faster.3 to 4 large tomato, ¼ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp red chilli powder, Salt to taste
- Cook on medium-high heat until the tomatoes are cooked down and the oil surfaces. 10 to 15 minutes.
- Add the chicken pieces, turn the heat to high and cook until all the pieces turn white.1 kg skinless whole chicken
- Stir in some of the freshly chopped coriander leaves.Fresh coriander leaves
- Pour the prepared masala paste. Add the water to the jar, and give it a shake to get all the masala paste out, and pour it into the curry.½ cup water
- Bring the curry to a boil, reduce the flame to the lowest, cover and cook for 30 minutes or until the chicken pieces are cooked through.
- Switch off and stir in a few curry leaves and garnish with coriander leaves.
- Serve with ghee rice, rice, porotta, idli or dosa, etc. Refrigerate any leftovers in a covered container and use within 3 days.
Video
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 441kcal | Carbohydrates: 10g | Protein: 37g | Fat: 29g
