Chicken Chettinad
Leave a note
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
800gchicken
bone-in thighs/drumsticks preferred
2onions
medium, finely sliced
2tomatoes
chopped
2 Tbspginger-garlic paste
2 sprigscurry leaves
2 Tbspoil
or ghee
salt
to taste
2 tspcoriander powder
1 tspcumin powder
1 tspfennel powder
or lightly crush fennel seeds if you’ve got them
1 tspblack pepper
freshly ground
2 tspKashmiri chilli powder
for colour and mild heat
½ tspchilli powder
regular, for extra kick, optional
1 tspgaram masala
½ tspturmeric
2 Tbspdesiccated coconut
toasted in a dry pan for 1-2 mins if possible
Instructions
Step 1
Heat oil in a heavy pan, fry the onions until golden brown.
Step 2
Add curry leaves and ginger–garlic paste, fry for a minute.
Step 3
Add all the spice mix and stir for 30 seconds to bloom the spices.
Step 4
Stir in tomatoes, cook until soft and the oil separates.
Step 5
Add chicken pieces, salt, and about 200 ml water.
Step 6
Cover and simmer on low until chicken is cooked through (25–30 mins).
Step 7
Adjust seasoning and finish with a sprinkle of black pepper + fresh coriander if you like.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
