Spicy Chicken Chettinad Curry

Step 1

Take 200 grams of chicken in a bowl and add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste. Mix well and keep it aside for 30 minutes.

Step 2

Dry roast 1 1/2 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon jeera seeds, 12-15 peppercorns, 5 elachi, 5 cloves, 4 cinnamon sticks, 2 bay leaves, biryani flower, javithri, 5 dry red chilies, and 3 teaspoons coconut powder. Make a fine powder and keep it aside.

Step 3

Heat 1 tablespoon oil and add few curry leaves. Add 1 cup chopped onions and sauté until golden brown.

Step 4

Add 1 sliced tomato and cook until tomatoes are soft.

Step 5

Add 1 teaspoon ginger garlic paste and mix well. Now add marinated chicken and mix well.

Step 6

Close the lid and cook for 5 minutes. Mix well and cook for another 5 minutes.

Step 7

Add 1 teaspoon Chettinad masala, 1 teaspoon salt, and mix well. Close the lid and cook for 10 minutes.

Step 8

Add 1/2 cup water and cook for 5 minutes. Mix well.

Step 9

Garnish with coriander leaves and turn off the stove.