Chettinad Chicken Curry Recipe - Chettinad Chicken Surri
A non-veg Chettinad recipe with chicken, -/2 shallots - chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
19 steps- 1
To begin making the Chettinadu Kuzhambu recipe, clean the chicken thoroughly
chicken(500 grams) - 2
Then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes
chicken(500 grams)turmeric powder (haldi) - + extra(1/2 teaspoon)fennel powder - roasted(1 teaspoon)coriander powder (dhania)(1 tablespoon)red chilli powder(2 tablespoon)black pepper powder(1 teaspoon)tamarind water(1/2 cup)water - as required - 3
Then drain the turmeric water and marinate with little salt
turmeric powder (haldi) - + extra(1/2 teaspoon)tamarind water(1/2 cup)salt - to tastewater - as required - 4
This step of washing chicken in turmeric water will reduce the smell in the chicken
chicken(500 grams)turmeric powder (haldi) - + extra(1/2 teaspoon)tamarind water(1/2 cup)water - as required - 5
In a wok/kadai, add oil on medium flame
- 6
First add finely chopped shallots and sauté till onions turn soft
-/2 shallots - chopped(1 cup)tomatoes - chopped(1)coriander (dhania) leaves - chopped for garnish - 7
Then add ginger garlic paste and cook till the raw smell of the paste is gone
ginger garlic paste(1 tablespoon) - 8
Add fennel seeds, curry leaves, dried red chilies, green chilies and continur to cook for another minute or so
sprig curry leaves(2)fennel seeds (saunf)(1/2 teaspoon)green chilli(3)fennel powder - roasted(1 teaspoon)coriander (dhania) leaves - chopped for garnish - 9
Add finely chopped tomatoes and cook till tomatoes turn soft and mushy
-/2 shallots - chopped(1 cup)tomatoes - chopped(1)coriander (dhania) leaves - chopped for garnish - 10
Now add the marinated chicken and let it cook for 3 to 5 minutes
chicken(500 grams) - 11
Add all the spice powders, mix well
turmeric powder (haldi) - + extra(1/2 teaspoon)fennel powder - roasted(1 teaspoon)coriander powder (dhania)(1 tablespoon)red chilli powder(2 tablespoon)black pepper powder(1 teaspoon) - 12
Cook for another 5 minutes
- 13
Now add salt and about 1/2 cup water
tamarind water(1/2 cup)salt - to tastewater - as required - 14
Cover and cook until chicken is 3/4 cooked
chicken(500 grams) - 15
Now add tamarind juice, mix well and continue to cook on low flame for about 10 minutes
tamarind water(1/2 cup) - 16
Finally add chopped fresh coriander leaves and curry leaves
-/2 shallots - chopped(1 cup)tomatoes - chopped(1)sprig curry leaves(2)coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - chopped for garnish - 17
Turn off flame
- 18
Serve hot
- 19
Serve Chettinadu Kozhi Kuzhambu Recipe along with Steamed Rice and Spicy Chettinad Fish Fry Recipe for a weekday lunch or dinner
Rate this recipe
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Chettinad Chicken Curry Recipe - Chettinad Chicken Surri
A non-veg Chettinad recipe with chicken, -/2 shallots - chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
19 steps- 1
To begin making the Chettinadu Kuzhambu recipe, clean the chicken thoroughly
chicken(500 grams) - 2
Then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes
chicken(500 grams)turmeric powder (haldi) - + extra(1/2 teaspoon)fennel powder - roasted(1 teaspoon)coriander powder (dhania)(1 tablespoon)red chilli powder(2 tablespoon)black pepper powder(1 teaspoon)tamarind water(1/2 cup)water - as required - 3
Then drain the turmeric water and marinate with little salt
turmeric powder (haldi) - + extra(1/2 teaspoon)tamarind water(1/2 cup)salt - to tastewater - as required - 4
This step of washing chicken in turmeric water will reduce the smell in the chicken
chicken(500 grams)turmeric powder (haldi) - + extra(1/2 teaspoon)tamarind water(1/2 cup)water - as required - 5
In a wok/kadai, add oil on medium flame
- 6
First add finely chopped shallots and sauté till onions turn soft
-/2 shallots - chopped(1 cup)tomatoes - chopped(1)coriander (dhania) leaves - chopped for garnish - 7
Then add ginger garlic paste and cook till the raw smell of the paste is gone
ginger garlic paste(1 tablespoon) - 8
Add fennel seeds, curry leaves, dried red chilies, green chilies and continur to cook for another minute or so
sprig curry leaves(2)fennel seeds (saunf)(1/2 teaspoon)green chilli(3)fennel powder - roasted(1 teaspoon)coriander (dhania) leaves - chopped for garnish - 9
Add finely chopped tomatoes and cook till tomatoes turn soft and mushy
-/2 shallots - chopped(1 cup)tomatoes - chopped(1)coriander (dhania) leaves - chopped for garnish - 10
Now add the marinated chicken and let it cook for 3 to 5 minutes
chicken(500 grams) - 11
Add all the spice powders, mix well
turmeric powder (haldi) - + extra(1/2 teaspoon)fennel powder - roasted(1 teaspoon)coriander powder (dhania)(1 tablespoon)red chilli powder(2 tablespoon)black pepper powder(1 teaspoon) - 12
Cook for another 5 minutes
- 13
Now add salt and about 1/2 cup water
tamarind water(1/2 cup)salt - to tastewater - as required - 14
Cover and cook until chicken is 3/4 cooked
chicken(500 grams) - 15
Now add tamarind juice, mix well and continue to cook on low flame for about 10 minutes
tamarind water(1/2 cup) - 16
Finally add chopped fresh coriander leaves and curry leaves
-/2 shallots - chopped(1 cup)tomatoes - chopped(1)sprig curry leaves(2)coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - chopped for garnish - 17
Turn off flame
- 18
Serve hot
- 19
Serve Chettinadu Kozhi Kuzhambu Recipe along with Steamed Rice and Spicy Chettinad Fish Fry Recipe for a weekday lunch or dinner
Rate this recipe
