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Chettinad Chicken Curry
Chettinad Chicken Curry

Before you jump to Chettinad Chicken Curry recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.

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There are lots of foods you will find that that are great for your body. The truth is that everything that we’ve talked about here can help your body in lots of different ways. The foods mentioned are essentially great for the heart, however. Try to start incorporating these heart-healthy in your diet every day. Your heart is going to be a lot better if you do!

We hope you got benefit from reading it, now let’s go back to chettinad chicken curry recipe. To cook chettinad chicken curry you need 26 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Chettinad Chicken Curry:
  1. Use To Marinate:
  2. Provide 1 . Chicken - 1 whole baby chicken (1 kg)
  3. Provide 2 . Yogurt - 1/4 cup
  4. You need 3 . Salt - as needed
  5. You need 4 . Turmeric - 1/2 tsp
  6. You need To Grind:
  7. Take 1 . Red chillies - 7 (Dry)
  8. Use 2 . Kashmiri red chillies - 5 (Which gives you nice colour)
  9. Get 3 . Coriander seeds - 1 tbsp
  10. Get 4 . Pepper corns - 1 tbsp
  11. Get 5 . Cumin seeds - 1 tsp
  12. You need 6 . Fennel seeds - 1 tsp
  13. Prepare 7 . Coconut - 1/3 cup
  14. Take Other Ingredients:
  15. You need 1 . Gingelly Oil - 2 tbsp
  16. Get 2 . Bay leaf - 2
  17. Prepare 3 . Cinnamon - 1 stick
  18. Use 4 . Cloves - 4
  19. Take 5 . Cardamon - 4
  20. Prepare 6 . Small onion - 1 cup
  21. Use 7 . Tomato - 2 small
  22. You need 8 . Ginger garlic paste - 1 tbsp
  23. Provide 9 . Green chilli - 1 silted
  24. Provide 10 . Curry leaves - 1/4 cup
  25. Provide 11 . Salt - as needed
  26. Take 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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