Try this flavourful chettinad chicken curry recipe by a friend of Licious, Maheshwari Nagadeepan.
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Ingredients
For masala
- 1 cinnamon small
- 2 cardamoms
- 2 cloves
- 1 Star anise
- 1/2 tsp Peppercorns
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp fennel seeds
- 1/2 tsp Poppy seeds
- 4 Red chilli
- 1/2 cup Grated coconut
- Dry roast the masala without coconut and grind it. Then add coconut and little water and grind it to a thick paste.
Marinade chicken for 30 min with the following ingredients
- 1 Lemon Juice
- Salt as per taste
- 1/4 tsp Turmeric Powder
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Chilly powder
Other ingredients
- 500 grams Chicken
- 2 tbsp Gingelly oil
- 2 Large onion
- 1 green chilly slit
- 1 Tomato Large
- Few curry leaves
- Salt as per taste
- 200 ml Water
Ingredients
For masala
Marinade chicken for 30 min with the following ingredients
Other ingredients
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Instructions
- Heat the oil in a wide Kadai, add onions, and roast till they’re golden brown.
- Then add tomato and salt. Sauté the tomato till it softens.
- Then add curry leaves and marinated chicken.
- Let it cook for 5 mins.
- Add the ground masala to the chicken and give it a good mix.
- Add the required amount of water, put the lid on, and let it cook on a low flame for 10 mins or till the gravy thickens and the chicken cooks completely.
- Serve hot with rice or roti or the south Indian parotta.