Get ready with all the spices, which are the main ingredients for this recipe.
In a wide pan or Kadai, add half a teaspoon of oil on low, medium heat. Add all the spices and roast until the robust flavour imparts from the whole spices.
For this recipe, I used half the quantity of shallots and half the quantity of big onions, six garlic cloves, and an inch of ginger.
Add little oil to the same pan and saute the onion, ginger, and garlic until the onions turn translucent.
Grind to a coarse and slight smooth paste, as shown in the picture. The aromatic spice paste is ready for the Chettinad chicken curry.
In a pressure cooker, add three tablespoons of oil on medium heat. To it, add the ground masala paste and saute for a minute.
Add the cleaned chicken drumstick, turmeric powder, and salt to taste. Gently mix the chicken pieces into the masala paste until the masalas coat well.
Finally, add a cup of water and pressure cook for three minutes on a high flame.
After three minutes, switch off the flame and wait until the pressure subsides completely. Open the lid and check the consistency of the curry. According to your preference for the curry, add water. Mine was perfect for the rice.
Let the curry boil for a minute. Garnish with curry leaves and switch off the flame.
Chettinad chicken/ Chicken Chettinad is served with hot piping steamed rice, roti, idlis, dosas, or any Indian breakfast and flavoured rice.