When I was checking on some older posts, it suddenly struck me that I haven't lately posted many non veg dishes. I haven't been cooking many new non veg dishes at home off late. The usual Andhra Chicken, Chicken Pulusu or the Chicken Biryani gets done on most days. So I decided it was time I ventured into a new thought I might at least make a new dish. Chettinandu cuisine is always a favorite cuisine for hubby dear as it's supposed to be spicy. But then if I have to make it very spicy, kids may not eat it. So I took the middle way and made it suitable for all. I was told there could be little more spice, but I guess it's alright.

Chettinadu cuisine, for those of you who are not familiar, is famous for its hot, spicy non vegetarian dishes. Well there are some of my favorite vegetarian dishes too. But the non veg dishes get more predominance from the many hotels that have sprung up in recent times in the city. Chettinadu Chicken is one of the most sought of curry in this section.

I checked out my recipe file and came across this recipe. Though it is almost similar in using fennal and poppy seeds, as we normally make in Andhra, we don't grind anise star along with the masala as some of the recipes might cite. I have kept the spices to minimum, trying to make it palatable for the kids also. This may not be the authentic chettinad style chicken. But since in chettinad style, all the whole spices are roasted and ground added freshly to the gravy, I assume I haven't deviated much on that ground. I made these this weekend, finally posting it today.

Chettinadu Chicken Curry, Mutton Fry with Masala Annam

Chettinadu Chicken Curry Recipe

Ingredients Needed

Chicken - 1 kg

Onions - 1 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful
Garam Masala 1/2 tsp

Masala to be ground

Onions - 1 medium
Coconut - 1/2 of a whole medium size
Coriander seeds - 1 tsp
Whole peppercorns - 1 tsp
Fennel seeds - 1/4 tsp
Red Chili whole - 2

Method to prepare:

Wash and chop chicken into bite size. Allow it to drain.

Roast the masala to be ground, allow to cool. Then grind it to a smooth paste, adding water as required.

Heat a kadai, saute onions, add ginger garlic paste, then chicken. Cook on high flame. Let the moisture from the chicken evaporate.

Add the tomatoes, red chili powder, turmeric. Cook for 5 mins. Then add the ground masala. Continue cooking till the masala turns colour and the gravy thickens.

Transfer the gravy to a pressure cooker, add major part of the coriander leaves and cook for 2 whistles or till done, then add garam masala, remaining coriander leaves.

Notes:

When making gravy, it's always good to cook in a kadai, then pressure cook. To save on cleaning the vessels, you can saute and pressure cook in the cooker, but somehow the taste differs by cooking it separately.
Add major part of the coriander leaves before pressure cooking for the aroma to steep into the gravy, you can save little for the final garnish.

Other Chettinadu recipes
Other Chicken Recipes

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Chettinadu Chicken Curry Recipe ~ Weekend Cooking!

Cuisine Chettinad, Tamil Nadu

By Diet Non Vegetarian

Dish Type Chicken Dishes

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Comments

Shobha says

July 01, 2011 at 2:52 pm

A very inviting meal !!!!
My mouth is watering.

SravsCulinaryConcepts says

July 01, 2011 at 3:41 pm

Nice version and delicious chicken curry !!

Ongoing Event - CC-Roti Pachadi/Chutney

Krithi's Kitchen says

July 01, 2011 at 6:41 pm

So exotic and awesome...

http://krithiskitchen.blogspot.com
Event: Serve It - Grilled/Barbequed/Tandoored

Authenticoriyafood says

July 02, 2011 at 3:51 am

Wow...it looks simply superb!!!

Divya Vikram says

July 02, 2011 at 5:25 am

Valli it is amazing to see how you cook so many non-veg dishes when you dont even eat an egg. Curry loks delicious.

Priya says

July 02, 2011 at 5:43 am

Slurp,fingerlicking chicken curry..

rekhas kitchen says

July 02, 2011 at 3:14 pm

Nice spread Valli

Mugdha says

July 02, 2011 at 8:20 pm

exotic and awesome curry...:)

Torviewtoronto says

July 03, 2011 at 2:44 am

deliciously done looks wonderful

Aarthi says

July 03, 2011 at 2:53 pm

this looks yummy

Varshini Sudharsan says

July 04, 2011 at 6:13 pm

Sri..Your Blog is cooking Encyclopedia...I am amazed..Am blog hopping and happy to find urs...I have spotted so many gr8 blogs today...

Following yours 🙂

Do chk mine too :

divya says

July 05, 2011 at 3:28 pm

Slurp,finger licking chicken curry..

Swati Sapna says

July 09, 2011 at 7:15 am

Oooh! I love traditional south-indian spicy chicken dishes... and i have been wanting to try out an authentic chettinadu chicken recipe for long! thanks 😀 looks fabulous 🙂

Chettinadu Chicken Curry Recipe ~ Weekend Cooking!

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