Chettinad Chicken Curry

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-5 Servings

Ingredients

500 Grams Boneless or Bone-in Chicken; cut into medium sized pieces
1 Medium Sized Onion, finely chopped
2 Medium Sized Tomatoes, pureed
1 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
Few Curry Leaves(Karivepaku)
1/2 Tspn Mustard(Avaalu) Seeds
1.5 Cup Water
2 Tblspn Oil

For Chettinad Masala

1 Tblspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
1-2 Small Cinnamon(Dalchini) Sticks
3 Green Cardamom(Ellachi) Pods
3/4 Tspn Pepper Corns
1/2 Tspn Fennel Seeds (Saunf)
1/4 Tspn Cumin(Jeera) Seeds
1-2 Cloves(Lavang)
4 Dry Red Chillies
2 Tspn Coriander Seeds(Dhania)
1 Tblspn Poppy Seeds(Gasagasalu) or 8 Cashew Nuts; i used cashew nuts

Directions

• Wash chicken pieces under running water & drain.
• Heat a pan on a medium-low flame & add all the chettinad masala ingredients. Dry roast for 3-5 minutes or until golden brown. 

• Turn off the flame & let it cool at room temperature. Add it to a mixie jar & grind into a smooth paste by adding few tablespoons of water. Keep aside.
• In a wide pan or kadai heat 2 tablespoons of oil on a medium flame, add mustard seeds, curry leaves & saute for a minute. Add chopped onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for a minute. Add red chilli powder, salt, turmeric powder & saute for a second. 

• Add chicken pieces & mix everything well. Cook for 5-8 minutes or until oil separates.

• Now add chettinad masala paste & mix everything well. 

• Add tomato puree & saute for 2-3 minutes. 

• Now add water & cover it with a lid. 

• Cook for 10-15 minutes or until chicken turns tender & soft. Turn off the flame.
• Serve chettinad chicken curry with rice or roti or tandoori roti or garlic butter naan.