Easy Home Recipe For Chicken Chettinad

There is hardly anyone who has not heard of the Chicken Chettinad recipe. You might have ordered this popular dish at restaurants. But have you ever thought of making Chicken Chettinad at home? Most people perceive this special Tamil recipe to be a very tough one. But contrary to popular beliefs, it is rather easy to prepare. 

 And with this Chicken Chettinad recipe video, preparing this spicy dish will be a piece of cake. The main task while making the Chicken Chettinad recipe is preparing the paste of whole spices. You need to make a paste of roasted cardamom, poppy seeds, cinnamon and cloves to make the Chettinad masala and add it to the chicken.

 Preparation Time: 20 minutes

  Cooking Time: 30 minutes 

Ingredients 

Chicken- 500 gms

  Tomato Puree- 5-6 tbsp 

 Onions (chopped)- 4 

 Curry leaves- 4-5 

 Mustard seeds- 2tsp 

 Cloves- 4

  Poppy seeds- 1tsp

  Cinnamon stick- 1 inch 

 Green cardamom- 3

  Red chilli powder- 3tsp

  Lemon juice- 1tbsp

  Oil- 2tbsp 

 Salt- as per taste 

Procedure

 Dry roast poppy seeds, cinnamon sticks, green cardamom and cloves on a pan.

  Remove them from the pan and when it cools down, make a paste out of it. 

 Take a deep bottomed pan and place it on the flame.

  Heat oil in it and fry the chicken pieces in this pan. 

 Make sure that the chicken pieces do not stick to the base of the pan. After 5 minutes of frying on a low flame, remove the chicken pieces from the pan and keep them aside.

  Heat oil in the same pan and season it with mustard seeds.

  Add chopped onions to this pan and saute until the onion becomes light brown in colour.

  Pour the tomato puree into the pan. 

 Stir and cook the Chicken Chettinad gravy for 5 minutes on a low flame.

  Now, add the paste you prepared from the different spices to the pan. 

 Also, add red chilli powder and stir it well. Cook the curry for 2-3 minutes on a low flame. 

 Add the fried chicken pieces to the pan. 

 Add salt and lemon juice to the curry.

  Garnish with curry leaves. Add 1 cup of water to the curry. 

 Cover and cook for 10 minutes so that the chicken gets cooked.

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