• Chettinad Chicken Kulambu


    Chicken- 1/2 kg 
    Chopped Onion-1 
    Chopped Tomato-1 
    Turmeric powder- 1/2 tspn 
    Chill powder- 1/2 tspn 
    Coriander powder- 1/2 tspn 
    Mustard seeds-1/2 tspn 
    Cumin seeds- 1/2 tspn 
    Fennel seeds- 1/2 tspn 
    Oil and Salt- as required 
    Roast and Make a paste of:
    Red Chilies- 5 
    Coriander seeds-2 spoon 
    Ginger- 1 inch 
    Garlic- 7 (small) 
    Cinnamon- 2 inch 
    Cardamom- 2 
    Peppercorns- 1 tspn 
    Cloves- 5 
    Grated coconut- 4 spoon 
    Curry leaves- few 



    1. Marinate the Chicken in Turmeric powder and Salt keep aside for five minutes. 
    2. Roast the Red chilies, Coriander seeds, Ginger, Garlic, Cinnamon, Cardamom, Peppercorns, Cloves, Curry leaves and Grated coconut in a pan with a little Oil. Wet grind to a fine paste. 
    3. Heat Oil in a pan. Add Mustard seeds, Cumin seeds and Fennel seeds. Once it splutters add Onion and fry till it becomes golden brown in color. 
    4. Add tomatoes and fry till it becomes soft. 
    5. Add Coriander powder, Turmeric powder, Chill powder and fry for 3 to 5 minutes. 
    6. Add the finely ground paste and fry for 2 to 3 minutes.
    7. Finally add the marinated Chicken, Salt and water. 
    8. Cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked. 
    9. Garnish with fired Curry leaves and Coriander leaves.