Ingredients:
For Marinate
Baramati Agro tender Chicken – 1/2 kg, Turmeric Powder – 1/2 tsp, Tamarind paste & Salt – As per taste
For Tadka
Coconut or sesame oil – 2 tbsp, Small onion/ madras onion for slice – 6 to 7, Tomato chopped – 2 medium, Ginger & garlic paste – 2 tbsp, Curry leves – 3 to 4, Coriander leaves for garnishing
Spices For Chettinad Masala
Coconut grated – 1/4 cup, Dhaniya whole – 2 tbsp, Dry red chili – 3to 4, Black pepper whole – 7 no, Fennel Seeds – 1/2 tsp, Cinnamon – 2 piece, Clove – 2 no, Star anise – 1no
Cooking Method | 4-5 Minutes
1. Take chicken in a bowl and wash well in water with little amount of turmeric to remove chicken smell from it.
2. Then, marinate chicken with 1/2 tsp turmeric powder ,salt and tamarind paste and keep for 30 minutes.
3. For making chettinad masala, dry roast all spice in a low flame. Once it gets nicely roasted, add red chilli and roast it for few seconds until it turns crispy. Make sure it should not get burn.
4. Add grated coconut and mix well for few seconds.
5. Add roasted spice to the blender or mixie jar and grind it as powder.
6. Now, heat a kadai with 2 tbsp of sesame/coconut oil. Add a bay leaf , sliced small onions, curry leaves with little salt to speed up the onion cooking time and saute till it turns light golden color.
7. Add Ginger and garlic paste and saute it until the raw smell goes off.
8. Add chopped tomato and cook for 2 minutes. Then, add marinated chicken and mix well.
9. Let it cook for 15 minutes. Do not need to add water. Chicken will cook with its own water. Then, add powdered spices. Mix well.
10. If you want, add some water now and boil it for 2 to 3 minutes. Add required salt and cover the kadai with a lid. Keep the flame in low for another 20 minutes.
11. Garnish with coriander leaves.
12. Serve Chettinad chicken curry hot with Rice, Chapati, Malabar paratha
