This traditional Chettinad chicken curry is a spicy treat from a place called “Chettinad” in TamilNadu. The most amazing thing about this Chettinad chicken curry is that it is made with freshly roasted and ground spices and fresh coconut which makes this curry incredibly flavorful and spicy. Serve this curry along with dosa, appam, rice, paratha, or chapati and enjoy the firey Chettinad chicken curry.
Serves 2
Ingredients:
For Chettinad Masala
- ¼ Cup desiccated coconut
- 1 Spring of curry leaves
- 1inch cinnamon stick
- 5-6 Whole dry red chilies
- 3 Green cardamoms
- 2 Cloves
- 1 Star anise
- 1 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 1 Tsp fennel seeds
- 1 Tsp black peppercorns
- ¼ Cup onion, chopped
- 6 Garlic cloves, roughly chopped
- 1inch ginger, roughly chopped
For Marination
- 2 Lbs Chicken (bone-in)
- ¼ Cup curd or greek yogurt
- Chettinad Masala
- 1 Tsp turmeric powder
- 1 Tsp ginger-garlic paste
- 1 Tbsp lemon juice
- 1 Tsp salt
For Curry
- 1 ½ Cup onion, thinly sliced
- 1 Cup tomato, chopped
- 1 Spring of curry leaves
- 1 Tbsp red chili powder (optional)
- Salt as required
- 3 Tbsp oil/ ghee
For Tempering (optional)
- 1 ½ Tbsp ghee
- 2-3 Whole dry red chilies
- Few curry leaves
Learn Step By Step Recipe With Pictures For Chettinad Chicken | Instant Pot Chettinad Chicken Curry
Recipe:
Step 1- Dry roast all the whole spices mentioned under Chettinad masala except ginger-garlic, and onion. Roast until aromatic and then turn off the flame. Add all the roasted spices along with ginger-garlic, and onion to a mixer jar. Add 1-2tbsp of water and grind them to a smooth paste
Step 2- In a mixing bowl, take curd or yogurt, turmeric powder, ginger-garlic paste, lemon juice, required salt and the Chettinad masala paste. Mix well and add the chicken. Marinate and keep aside
Step 3- Turn on IP to sauté mode and add ghee. When it displays hot, add chopped onion and curry leaves. Fry until the onions turn translucent and soft
Step 4- Add the chopped tomatoes and required salt. Fry for 2-3mins until the tomatoes turn a bit mushy
Step 5- Add the marinated chicken and fry for 6-8mins until the chicken turns white. Add ½ cup to 1 cup of water, red chili powder, and required salt. Give everything a nice mix and pressure cook for 4mins (Hi) with the valve on the seal side
Step 6- Let the pressure goes off naturally and then open the lid. For tempering, heat ghee in a tadka pan, add whole dry red chilies and curry leaves. Pour this tadka over the Chettinad chicken curry
Serve warm with steamed rice, paratha, naan, dosa, or appam. Enjoy!
Looks delicious