Ingredients:

  • 500 gm chicken - wash and cut into medium sized pieces
  • 3/4 cup tomato puree
  • 4 tsp of oil
  • pinch of asafoetida
  • 1 tsp ginger garlic paste
  • 1/4 tsp tamarind paste concentrate
  • 2 bay leaves
  • salt to taste


To make Chettinad masala:

  • 2 onions - cut into slices
  • 2 tsp coriander seeds
  • 2 tsp dry grated coconut
  • 4 red chilies
  • 3-4 curry leaves
  • 1 inch cinnamon stick
  • 1 tsp black pepper
  • 6-7 cloves
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 black cardamon
  • 3-4 green cardamon
  • 1 star anise


For marination: 

  • 2 tsp lime juice
  • 1/4 tsp turmeric powder
  • 1/2 tsp shredded ginger
  • 1/2 tsp ground black pepper


Method:

  • Add lime juice, turmeric powder, shredded ginger and ground black pepper to chicken pieces in a mixing bowl.
  • Mix well and cover the bowl. Let the chicken marinate in a refrigerator for about 30 minutes.
  • Meanwhile, make the masala for curry. Heat 1 tsp of oil in pan. Roast the coriander seeds, cumin seeds, fennel seeds, cloves, black pepper, red chilies, black and green cardamon, cinnamon, curry leaves, star anise.
  • Roast them till nice aroma starts to come out. Take it aside and again add 1 tsp of oil in a pan.
  • Add onion slices and saute till onions become light brown in color. Finally add dry grated coconut to it and saute for a minute.
  • Let the mixture cool down little bit. make a fine puree of all these roasted spices along with onions.
  • Add little water if required. Keep it aside.
  • Heat up 2 tsp of oil in a pan. Add ginger garlic paste, curry leaves, pinch of asafoetida and saute for few seconds.
  • Add marinated chicken to it and mix well. Add salt to taste and cover the pan. Let it cook for 2-3 minutes.
  • Now add chettinad masala i.e ground masala and mix well. Let it cook for 2-3 minutes on high heat. Keep stirring in between.
  • Once moisture form masala goes away and oil starts to separate, add tomato puree to it.
  • Mix well and let curry cook on medium heat for about 5-6 minutes. Adjust the consistency by adding little water.
  • Finally add tamarind paste concentrate and chopped cilantro. Let curry simmer on low heat for 5 minutes.
  • Serve hot with any kind of Indian bread or plain rice.

మరింత సమాచారం తెలుసుకోండి:

chicken chettinad curry chicken chettinad curry recipe chicken chettinad chettinad curry non veg recipe recipe main course recipe

Kiran Vimala

15/12/2015 12:28 PM