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In the previous few years, Air Fryers have change into very fashionable in addition to an important kitchen equipment. Primarily an amped-up countertop convection oven, it's quite frequently recommended by cooking experts to prepare frozen food, bake cookies, and even fry bacon, hen and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has rather a lot much less fats. This cooking technique may also lower down on a number of the different harmful results of oil frying.


Chettinad Chicken Curry
Chettinad Chicken Curry

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We hope you got insight from reading it, now let’s go back to chettinad chicken curry recipe. You can cook chettinad chicken curry using 26 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Chettinad Chicken Curry:
  1. Get To Marinate:
  2. Take 1 . Chicken - 1 whole baby chicken (1 kg)
  3. Use 2 . Yogurt - 1/4 cup
  4. Prepare 3 . Salt - as needed
  5. Prepare 4 . Turmeric - 1/2 tsp
  6. Prepare To Grind:
  7. Prepare 1 . Red chillies - 7 (Dry)
  8. You need 2 . Kashmiri red chillies - 5 (Which gives you nice colour)
  9. You need 3 . Coriander seeds - 1 tbsp
  10. Provide 4 . Pepper corns - 1 tbsp
  11. Prepare 5 . Cumin seeds - 1 tsp
  12. Get 6 . Fennel seeds - 1 tsp
  13. Provide 7 . Coconut - 1/3 cup
  14. You need Other Ingredients:
  15. Take 1 . Gingelly Oil - 2 tbsp
  16. Provide 2 . Bay leaf - 2
  17. Get 3 . Cinnamon - 1 stick
  18. Prepare 4 . Cloves - 4
  19. You need 5 . Cardamon - 4
  20. You need 6 . Small onion - 1 cup
  21. You need 7 . Tomato - 2 small
  22. Use 8 . Ginger garlic paste - 1 tbsp
  23. You need 9 . Green chilli - 1 silted
  24. You need 10 . Curry leaves - 1/4 cup
  25. Get 11 . Salt - as needed
  26. Get 12 . Coriander leaves - for garnish
Steps to make Chettinad Chicken Curry:
    1. Cut the baby chicken into small pieces and wash thoroughly in running water minimum 5 times. - - 2. Marinate the chicken under the topic "To Marinate" for atleast 1 hour in fridge. - - 3. Heat a kadai dry roast all the ingredients under the topic "To Grind". Keep the flame into low don't burn the masalas. Cool and grind into smooth paste by adding needed water. Keep this aside.
    1. Now puree the shallots and tomato separately and keep aside. Prepare Ginger Garlic paste. - - 5. Heat kadai add oil. Once hot add cinnamon, bay leaf, cardamon and clove. Now add curry leaves. Once it done add the onion puree and saute until onion raw smell goes off. - - 6. Now add Ginger garlic paste and green chilli. Saute until raw smell goes off. Now add marinated chicken and saute for 3 to 4 minutes in medium flame.
    1. Now add tomato puree, ground paste and salt. - - 8. Add 2 cups of water and check the salt. Close with lid and cook untill chicken done 90%. - - 9. Open the lid and cook in low flame till chicken done completely. Oil will come out of the sides and form a thin layer top of the gravy. This is the right consistency to switch off the flame.
    1. Garnish with coriander leaves and serve hot with rice.

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