It’s not a secret that I love Chettinad chicken recipes and had great success trying out a few, especially this Chettinad chicken masala and a Chettinad pepper chicken recipe. But those two recipes are more on the “dry” side and if you like Chettinad food, a chicken curry recipe has to be part of your cooking arsenal. Chettinad recipes are usually:
SpicyFieryFragrantFlavourfulMeat-basedDelicious!
This chicken curry definitely checks all of the above. Get chicken pieces with bones for best results. We used some leftover chicken wings to cook it up and weren’t disappointed. Serve this with cumin rice or rotis.
Step by Step Chettinad Chicken Curry Recipe
Wash and clean the chicken pieces and set aside In a wide pan, dry roast the ingredients for masala paste on low heat until the chilli powder gets roasted and the mixture turns aromatic Cool and grind to a smooth paste with enough water and salt Add the ground spice paste along with the yogurt and curry leaves to the chicken pieces Mix thoroughly and set aside In the same pan you used for roasting chilli and spices, heat ghee or oil Add the sliced onions and green chillies (if using) Fry the onions until golden brown and add the tomatoes Give it a good mix and add the marinated chicken pieces Mix well and add 1 cup water Cook covered for 7-10 minutes or until the chicken pieces are cooked through. Add crushed kasuri methi, on top if using You can also use fresh chopped coriander leaves instead. Drizzle cream on top. This is also optional but really enhances the taste of the curry. Adjust salt as needed. Serve hot with cumin rice or roti For Chettinad chicken curry recipe in Hindi, Tamil, Telugu, Kannada, etc please use the Google translate button in the sidebar.
