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Chettinad Chicken Curry
Region: Indian
Dish:Non Vegetarian - Appetizers/Snacks
Servings: 8
Time to Prepare: 20 Mins


Chicken 2.5lb, washed and cut to bite size

Masala for Grinding:
Cinnamon 1.5″
Cloves 4
Green Cardamom 3
Dry Red Chili 7-8 or to taste
Cumin Seeds 1.5 tsp
Fennel Seeds 1.5 tsp
Coriander Seeds 2 tsp
Khus Khus/Poppy Seeds 1 tbsp
Fresh Coconut 1/2 cup
Water for Grinding 1/2 cup

Oil 3 tbsp
Onion 1 large, finely chopped
Minced Ginger 1 tbsp
Minced Garlic 1 tbsp
Turmeric 1/2 tsp
Curry Leaves a few sprigs
Red Chili Powder 1 tsp or to taste
Tomatoes 2 large, chopped
Lime or Lemon Juice to taste
Water 2-3 cups or as needed
Coriander/Cilantro Leaves for garnish


1. Dry roast on low heat Cinnamon Stick, Cloves, Green Cardamom, Red Chillies, Cumin Seeds, Fennel Seeds, Coriander Seeds & Poppy Seeds.
2. Keep stirring till the seeds change color and there is a fantastic aroma.
3. Add in the the Coconut and again, stir till the coconut gets a color and looks dry and dehydrated.
4. Once done, transfer and allow it to cool.
5. Grind to a smooth paste using 1/2 cup of Water and keep aside till ready to use.
6. In a pan, heat the Oil on medium flame and once hot, add in the Onions.
7. Salt the Onions just a bit and cook till translucent.
8. Add in the Minced Ginger and Garlic, Turmeric Powder, Curry Leaves, Spice Paste and Red Chili Powder.
9. Cook for a minute.
10. Add in the Tomatoes, mix and cook uncovered till the oil separates from the mixture.
11. Add in the Chicken, mix and cook for 5 minutes.
12. Add Salt and a squeeze of Lime or Lemon and mix well again.
13. Add in Water for gravy as needed, mix and cover and cook for 20-25 minutes.
14. Once done, garnish with Cilantro just before serving.
15. Enjoy this dish with Rice, Chapatis, Naans, Parathas, Idlis or Dosas.

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