Chettinad Chicken Gravy | Chettinad Chicken Masala Recipe
To Marinate
Chicken - 1/4 kg (boneless)
Curd - 2 tsp
Red Chilly Powder - 1/4 tsp
Turmeric Powder - a pinch
Salt - as required
To roast and grind
Grated Coconut - 2 tsp
Coriander Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Black Pepper Corn - 1/2 tsp
Fennel Seeds - 1/2 tsp
Roasted Gram / Pottukadalai - 1 tsp
Dry Red Chilly - 3 to 4
Onion - 1 (Finely Chopped)
Tomato - 1 (Finely Chopped)
For the Seasoning
Oil - 2 tsp
Bay Leaf - a small piece
Cloves - 2
Cardamom - 1
Cinnamon - a small piece
Curry Leaves - Few
Small Onion - 8 to 10
Garlic - 5
Tomato - 1 (finely chopped)
Preparation
- Clean & wash the chicken now marinate the chicken for 1 hour with red chilly powder, curd, turmeric powder and salt.
- Heat a pan, add coriander seeds, cumin seeds, black pepper corn, fennel seeds, roasted gram, dry red chilly and saute it till it becomes golden brown color in low flame.
- Then add onion and saute it till golden brown color. Then add tomato and saute it till raw smell leaves. Finally add grated coconut and saute it till color changes.
- Switch off the flame and keep it aside to become cool.
- Add little amount of water, And grind it to fine paste.
- Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, curry leaves and saute it for a minute.
- Then add small onion, garlic and saute it till golden brown.
- Then add chopped tomato and saute until it turns soft and mushy.
- Now add marinated chicken and saute it for another 10 minutes.
- After that add grind masala paste and mix it well.
- Saute it till raw smell leaves.
- Then add salt(if you need add red chilly powder) and enough water then cook it for 3 whistles.
- After releasing the pressure from cooker, transfer it to a kadai and boil it till oil separates.
- Garnish with coriander leaves and switch off the flame when the you get the required consistency.
- Now chettinad chicken gravy is ready to serve with hot rice, biriyani etc...
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