Made with AI
Chicken Chettinad Curry
Ingredients
- skinless chicken thighs600 g
- vegetable oil2 tablespoons
- onion150 g
- tomatoes200 g
- ginger-garlic paste2 teaspoons
- Chettinad masala powder1 tablespoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- black pepper1 teaspoon
- curry leaves10 leaves
- mustard seeds1 teaspoon
- fennel seeds1 teaspoon
- cinnamon stick1 stick
- green cardamom pods2 pods
- salt1 teaspoon
- water100 ml
- fresh coriander leaves10 g
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
- 2
Add the fennel seeds, cinnamon stick, and green cardamom pods. Sauté for 30 seconds until fragrant.
- 3
Add the curry leaves and chopped onion. Sauté until the onion turns golden brown.
- 4
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- 5
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- 6
Add the Chettinad masala powder, turmeric powder, red chili powder, black pepper, and salt. Mix well and cook for 2 minutes.
- 7
Add the chicken thighs and mix to coat them with the masala. Sauté for 5 minutes until the chicken is lightly browned.
- 8
Pour in the water, stir, and bring to a boil. Reduce the heat, cover, and simmer for 20-25 minutes until the chicken is cooked through and the curry thickens.
- 9
Garnish with fresh coriander leaves before serving.
- 10
Serve hot with steamed rice or Indian bread.
