Restaurant Style Chettinad Chicken Curry ||ചെട്ടിനാട് ചിക്കൻകറി ||Perfect Chicken Chettinad Ep:734

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Ingredients

Chicken -1/2kg
Tomato-1 big
Cinnamon -1 small
Stone Flower (Kalpasi) -
Curryleaves
Bay leaf
Small onion -20 or 1 big onion finely chopped
Ginger -small piece
Garlic -10
Green chilli -2
Sesame Oil -4tbsp
Turmeric Powder -1/4tsp
Salt -
Sugar or jaggery -one pinch (opt)

For Masala

Coriander Seeds -2tsp
Pepper -2tsp
Cumin Seeds -1/2tsp
Fennel Seeds-1/2tsp
Feniugreek -3-4 no
Cloves -1
Cardamom -1
Red Chilli -10
Grated Coconut -3tbsp(opt)

Method

Take a kadai and use either peanut oil/sesame oil. Heat it up. Add the whole spices – pepper, coriander seeds,cumin seeds,fennel seeds,fenugreek,cloves,cardamom, whole red chilli. Fry all this well on medium flame. Remove it . fry whole red chilli. Remove and keep it side. Then add some grated coconut and fry it well on medium flame. Grind all this well to a smooth paste.Keep some crushed ginger and garlic paste. More of garlic needs to be used.
Take a claypot or a kadai. Add sesame oil .when it is heated add cinnamon , bay leaf and the stone flower. Saute it. Add some curry leaves. Add the crushed ginger garlic.saute well. Add green chilly and saute for 2 mins. Add the shallots . saute till golden bown. Add a pinch of turmeric. Saute. Then add tomatoes.let the tomatoes be cooked well. Add the ground masala. Mix well. Saute for 5 mins. Check the salt. Add the chicken. Stir occasionally. No need to add water as the water will be released from the chicken. Close the lid and let the chicken cook well. Adjust the gravy according to your preference. Check the spice level. Add a lot of curry leaves. Switch off the flame. And keep the lid closed for 5 mins. Then serve.

Enjoy!!!