• Chettinad Tasty Chicken Curry


    Chicken-750 gms
    Small onion 30 or big onion 2
    Garlic 20 pods
    Make Paste of:
    Ginger ½ inch piece
    Small onion-10
    Garlic-10 pods
    Green chillies-2
    Chilly powder-1 table spoons
    Coriander powder-2 table spoon
    Coconut grated-5 table spoons
    Cashew nut-5 or poppy seeds-2 teaspoons
    Fennel seeds-1 teaspoon
    For seasoning
    Cinnamon-2 pieces
    Fennel seeds-1 teaspoon
    Birinji leaf-little
    Mint leaf-handful
    Curry leaf little
    For Marinating:
    1 teaspoon kuzhambu milagai thool (the powder used for sambar) 
    Salt-1 teaspoon
    Curd little
    Ginger garlic paste-1 teaspoon



    1. Mince the onion, garlic and tomatoes.
    2. Keep the frying pan in the stove. Season the curry with the items given in 'to season' in 2 tablespoons of oil.
    3. Add the onions and sauté with a pinch of salt for 3 minutes.
    4. When the onions turn transparent add the garlic, sauté for some time
    Add the chopped tomatoes. Sauté till the whole thing gets smashed.
    5. Add the grinded pastes. Sauté it for a while.
    6. Now add the chicken pieces and nicely mix all the masala over the chicken pieces.
    7. You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.
    8. Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.
    9. Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
    10. Cook for another 5 minutes.
    11. If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency.