Chettinad Chicken Curry

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Chicken pieces cooked in a dry roasted spice mix from the Chettinad region.

Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

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Ingredients

For roasting:

  • 960 gm chicken (boneless)
  • 1 tsp fenugreek seeds
  • 7 cloves garlic (whole)
  • 4 pieces of cinnamon
  • Few pieces of kalpasi
  • 100 gm shallots (peeled and sliced)
  • 6 tbsp coriander powder
  • 2 tbsp chilli powder
  • Salt to taste

For the spice paste:

  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp pepper
  • 5 cloves garlic
  • 10 gm chilli powder
  • 8 gm coriander powder
  • 5 gm garam masala
  • Salt to taste

For the flavouring powder:

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp pepper powder
  • 3 tsp raw rice (boiled)

Preparation

  • Step1

    Grind the ingredients given into a smooth spice paste and set aside.

  • Step2

    Dry roast the ingredients for the spicy flavoring powder for 5 minutes on a low flame. Set them aside to cool and grind them into a fine powder.

  • Step3

    Heat oil in a vessel and add fenugreek. When it is browned, add cinnamon, kalpasi, garlic and shallots.

  • Step4

    When the shallots are well browned, add the chicken. Mix in the ground spice paste and stir well.

  • Step5

    Add chilli powder, coriander powder and salt to taste. Roast for a few more minutes.

  • Step6

    Sprinkle the flavoring powder over the chicken and mix well. Remove from the fire, cover and set aside for an half an hour to let the chicken get infused with the flavor. Serve with rice, porottas, chappatis or naan.

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