Authentic Chicken Chettinad Gravy Recipe
Chicken chettinad is a popular recipe from the Chettinad region of Tamil Nadu, India. This dish is one of the most popular in India. It is a flavorful, aromatic, and spicy curry dish. Most South Indian restaurants serve this very palatable dish. Try this dish at home for your weeknight dinner.
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Authentic Chicken Chettinad Gravy Recipe
Chettinad chicken gravy is a flavorful dish from South India. The chicken is cooked with freshly roasted and ground spices, giving this dish a nice aroma. This recipe originates from the Chettinad region in Tamil Nadu.
Ingredients
- 500 g chicken
- ½ tsp turmeric powder
- 1 tsp salt
- 200 g onion shallots
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 2 tsp lemon juice
- 4 tbsp oil
- 2 tbsp coriander leaves, chopped
- Curry leaves
- Whole spices
- 1 cinnamon stick, 3 inches
- 5 green cardamoms
- 1 small javitri (mace)
- 6 cloves
- 1 star anise
- 1 tsp black pepper, whole
- 1 tsp fennel seeds (saunf)
- 1 tsp cumin seeds
- 2 pieces of stone flower
- 2 tsp coriander seeds
- 5-6 spicy, dry red chilies
- 2-3 dry red chilies (byadgi or kashmiri)
- 1 cup dry coconut, grated
Instructions
- Heat a pan on a low flame. Add all the whole spices(except the grated coconut) to the pan and roast for 2 min. Turn off the flame once you start to smell the aroma of the spices. Remove the roasted spices to a plate and let them cool down.
- In the same pan, add 1 cup grated coconut and roast till the coconut turns golden in color.
- Transfer everything to a grinder jar. Grind everything till it turns into a smooth paste.
- Take 500 g of chicken in a mixing bowl. Add ½ tsp turmeric powder and 1 tsp salt in the bowl. Mix everything well, and let the meat marinate for 20 min.
- Heat 4 tbsp oil in a kadai on a medium flame. Add the curry leaves and shallots to the kadai and fry for 5-6 min till they turn golden brown in color.
- Add 2 tbsp ginger garlic paste and sauté for 2 min.
- Next, add the chopped tomatoes and cook for 3 minor till they become soft.
- Turn the flame to medium-high and add the marinated chicken. Cook well for 10 min and then turn the flame to medium.
- Add the spice paste and mix properly with the chicken. Cook for 5 min.
- Add 1 cup of water and stir well. Cover with the lid and cook for 15 min. Remove the lid and keep stirring in between.
- Add the chopped coriander leaves and mix them well.
- Turn off the flame and remove the lid. Mix the chicken well for the final time.
- Serve hot chettinad chicken with rice, chapati, parotta, or roti.
Notes
- Different types of dry red chilies are available on the market. Choose them according to your spice level. Use Gundu chilies if available.
- Use bone-in chicken pieces for this recipe, or you can use a combination of boneless and bone-in pieces.
- Do not roast the spices on a high flame.
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