Aromatic Chicken Chettinad Cuury/Homemade Chettinad Chicken Curry.
To prepare Chicken Chettinad Curry at home we need all the ingredients and whole spices to be ready and handy for the easy start of the recipe.Step 1: To prepare the whole spice mixture we need to warm up 1 tablespoon of oil and drop one by one all the spices into it. Like Cumin seeds, coriander seeds, fennel seeds, black peppercorns, bay leaves 🍃, cloves, cardamoms green and black, star anise, cinnamon stick, and mace. Sauté all these together into the warm oil for about 1 or 2 minutes in low flame. Once these look slightly fried and turns aromatic take them out and allow them to cool completely. Once cooled, grind them and keep them aside for later use. Step 2: Into the same pan add 1 tablespoon of oil. Once the oil is slightly warm add 1 green chili, 8 to 10 garlic cloves, add 1/2 a cup of curry leaves 🍃 and quickly sauté them. Stir fry these for a few seconds or until looks fried Next, add roughly chopped onions 🧅 and continue to sauté. Once the onions look cooked add some diced tomatoes and continue to cook further. In between add some regular salt, some black salt 🧂, turmeric powder, and a little bit of tamarind pulp concentrated. Or you may add fresh tamarind pulp as required. This mixture turns very aromatic. Once the tomatoes 🍅 look cooked and softened just turn off the flame and allow the mixture to cool completely. Later grind these and keep them aside. Step 3: Cooking the chicken pieces with spices. Into the pan sauté the chicken in some oil for few minutes or until turns white. At this point add the whole spice powder mixture that we prepared and give it a mix. Then add the onion paste that we prepared into it and mix well. Add few curry leaves and 1 tablespoon of ghee (clarified butter 🧈 into it and mix. Open cook for 2 to 3 minutes then add water 1 cup into it and mix. Cover and cook in low to medium flame 🔥 for 10 minutes. Open and mix then add coconut milk 1 cup and sprinkle some salt as per taste. Give it a final mix and cover and cook 20 minutes or until done ✔️ Serve this curry hot with roti/ parathas, plain rice/ fried rice, biryanis, dosas, or any bread of choice. This curry is spicy and delicious 🤤
Ingredients
- 2.63 LB Chicken (Boneless thigh)
- 1 large size Onion
- 1 medium sized Tomato
- 1/2 cup Curry leaves
- 1 cup Coconut Milk
- 1 cup Water
- 1 teaspoon Salt (regular)
- 1/4 teaspoon Black Salt
- 1 Green Chili
- 1 tablespoon Ghee (Clarified butter)
- 8-10 Garlic Cloves
- 1/2 inch Ginger chopped
- 1 teaspoon Turmuric powder
- 1/4 teaspoon Tamarind pulp (concentrated)
- 3 tablespoons Oil
Whole Spices required are ~
- 1 teaspoon Cumin seeds
- 2 tablespoons Corriander seeds
- 1 teaspoon Fennel seeds
- 2 Bay leaves (broken)
- 3 Red chili dry (whole)
- 4 to 5 Green cardamom
- 2 Black cardamom
- 1/2 inch Cinamon stick
- 1 teaspoon Black pepper corns
- 1 Star anise
- 1/4 teaspoon Mace broken pieces
- Some extra salt required as per taste
- Few extra curry levaes
Notes
Points to remember ~
- The oil must be warm but not too hot when you start sautéing the whole spices at the beginning of the cooking.
- Make sure to fry the garlic and the curry leaves 🍃 nicely until you start getting a nice aroma:)
- Onions should be sautéed well or until the rawness of the onions disappears completely and becomes translucent in color.
- You may use fresh tamarind pulp instead of using the concentrated form.
- In place of coconut milk, you may also use freshly grated or coconut paste. The texture would be slightly different but the taste and flavor would be great in both cases. The choice is completely yours :)
- You may use lime/lemon juice in place of tamarind pulp :)