Chettinad Chicken Curry
Chettinad chicken curry, a flavourful, spicy curry loaded with fresh homemade masala, is delicious curry from the Chettinad region of South India.
Equipment
Ingredients
- 500 g chicken drumstick
- 4 tablespoon whole peppercorns
- 2 teaspoon cumin seeds
- 1½ teaspoon fennel seed
- 3 clove
- 1½ inch cinnamon stick
- 10 numbers shallots
- 2 onion ( medium size )
- 6 numbers garlic
- 1 inch ginger
- ¼ teaspoon turmeric powder
- 5 tablespoon oil ( as per your preference )
- 1 cup water
- ¾ teaspoon salt ( to taste )
Instructions
- 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.
Notes
- Use bone-in chicken to achieve flavourful chicken.
- Roast whole spices to perfection until you get the robust flavor.
- You can use only shallots for this recipe or 50:50 of shallots and onions.
- Do not use store-bought ginger garlic paste. Use fresh ginger and garlic cloves for this masala.
- You can use any oil for this recipe. The best I RECCOMEND is sesame oil ( gingelly oil ).
Nutrition
Serving: 2pieceCalories: 464.7kcalCarbohydrates: 18.9gProtein: 22.5gFat: 34.7gSaturated Fat: 4.7gPolyunsaturated Fat: 9gMonounsaturated Fat: 19.3gTrans Fat: 0.1gCholesterol: 102.7mgSodium: 711.9mgPotassium: 611.4mgFiber: 5.7gSugar: 3.6gVitamin A: 146.2IUVitamin C: 6.8mgCalcium: 126mgIron: 3.4mg
Tried this recipe?Let us know how it was!