Chicken Chettinad Gravy Recipe

Chicken Chettinad is a spicy chicken gravy from the Chettinad region. That is South India’s hottest chicken dish cooked in Chettinad masalas. Chettinad chicken gravy is essentially the most ordered dish in restaurants and popular dish throughout south india. Tender pieces of chicken cooked in fragrant Chettinad spices. That is an Authentic Chettinad chicken dish with taste, flavour and color. This goes well with rice, ghee rice, roti or paratha.

Chicken Chettinad

That is the most well-liked chicken curry, how did i stayed away these long without posting it in my blog. Now i’ve found that and immediately made it and took pictures of it to post here. I actually have made this so many time, it’s a tasty dish, different from the one which you get in restaurants. In my place i could not find chettinad chicken, every thing tasted either too spicy and never much flavourful.

About Chicken Chettinad

Chettinad chicken gravy is a preferred chicken dish throughout south india. Chicken chettinad is a classic dish from the chettinad cuisine. It consists of chicken cooked in, turmeric and a paste of red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.

This curry has numerous freshly roasted spices and coconut which is then ground to a positive paste and added it to the chicken. Your total house will smell heavenly once you make this. And that i cooked the chicken in pressure cooker, should you do not have one, just make this in a kadai and simmer it for a very long time till the chicken is cooked.

Mean while Take a look at my one other roasted spiced chicken curry which is a kadai chicken, chettinad chicken roast which is a dry chicken dish.

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Chicken Chettinad Spices

• Coriander seeds – use whole coriander leaves which adds aroma and thickness to the curry.
• Dry Red Chillies – you should utilize a mixture of normal red chillies & kashmiri red chillies for color.
• Cardamom – add few cardamom for flavour.
• Cloves – adds a peppery freshness.
• Cinnamon – adds the heat the curry needs.
• Star Anise – just a little goes a great distance
• Black Stone Flower – one among the must add spice in chettinad dishes.
• Fennel & Cumin Seeds – adds warm and fresh taste in oil.
• Coconut – coconut is roasted and made into paste which helps with the thickness.

Chicken Chettinad Ingredients

Onions – sliced onions is utilized in this curry. You may add peeled shallots which is left whole or chopped.

Tomatoes – it adds sweetness and tangyness to the diash.

Ginger & Garlic – equal amount of ginger, garlic is made into paste.

Oil – you should utilize coconut oil or gingelly oil in chettinad chicken.

Garnish – curry leaves and coriander leaves is added in curry.

Expert Suggestions

• You should use any cuts of chicken. However it is best to make use of chicken with bones for max flavour.
• You may reduce the spice level to your preference.
• Chillies and pepper may be adjusted to taste.
• As an alternative of cooking in pressure cooker, you may cook them in a kadai or pot. 
• The timing is determined by the dimensions of the chicken.
• You should use country chicken (nattu kozhi) as a substitute of normal chicken.

How one can Make Chicken Chettinad (Stepwise Pictures)

Marinating Chicken

1)Take chicken in a bowl. I used whole chicken which is cut into small pieces. Season the chicken generously with salt.

2)Add in turmeric powder and lemon juice within the chicken.

3)You may add some ginger and garlic paste to the chicken at this point. Mix the chicken very well and leave it to marinate for half-hour.

Making Chettinad Masala

4)Take all the entire spices in a dry pan. Roast on very low heat for five to six minutes till flippantly toasted and golden. Keep mixing.

5)Once the spices are well roasted. Add in grated coconut, you should utilize fresh coconut or dried coconut. Stir fry the coconut with the masala till light golden. The moisture should dry and the coconut should get flippantly toasted.

6)Once the entire spices and coconut is well toasted. Allow the mixture to chill completely.

7)Take the coconut and spices in a blender, add little water at a time and make it right into a thick smooth paste. That is your chettinad masala.

Cooking Chicken

8)I used a pressure cooker to make the curry. You should use an everyday kadai or cooking pot. Heat generous amount of oil within the pressure cooker. Add in sliced onions and saute till light golden.

9)Add in ginger garlic paste and blend well. Cook this for couple of minutes till fragrant.

10)Add a handful of curry leaves and blend.

11)Add within the marinated chicken and stir fry with the onions till it’s seared.

12)Add in chopped tomatoes. Mix well.

13) Cover and pressure cook until chicken is cooked.

14)Once the pressure is released, open the lid and check whether the chicken is cooked or not.

Making Chicken Chettinad Gravy

15)Transfer the cooked chicken in a big kadai with all of the juices collected within the cooker. If you should add more water, you may add now. Because when you add the masala the curry will get thick.

16)Add the chicken chettinad masala.

17)Mix well. Taste and adjust the salt as needed.

18)Cover and cook on low heat till the gravy is thick and oil separates on top.

19)Add in coriander leaves and blend.

20)Serve

Fast Pot Chettinad Chicken

• Marinate chicken for 20 mins.
• Heat quick pot in saute mode. Make the chettinad masala. Dry roast all of the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
• Heat oil within the quick pot, add in onions and saute till it turns soft. Add in curry leaves and ginger garlic paste. Saute for a min. Marinated chicken is added. Add in cubed tomatoes and blend well.
• Cover the quick pot and set it to pressure cook mode and set for 10 mins. Once the timer goes off. let the pressure release by itself.
• Open the quick pot, add the bottom masala and blend well. Cook on low for five mins. Add in coriander leaves and blend.

Chettinad Chicken Gravy – FAQ

What’s chettinad sauce made from?

chettinad cuisine has numerous spices like red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.

Is chettinad cuisine spicy?

it is generally very flavourful with number of spices. a lot of the dishes are normally little on the spicier side. should you are making at home, you may adjust the spice level to your taste.

More Authentic Chettinad Recipes

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If you’ve got any questions not covered on this post and should you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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