Here's how Chettinad Chicken Curry may help you in weight loss
Weight management needs fixed efforts. If you're someone attempting to shed some extra kilos then it's essential at all times be on your toes. Watching your calorie consumption and likewise sticking to a balanced eating regimen is the key to an effective weight loss routine. It turns into really hectic to strike that right steadiness between taste and well being and therefore, we have to find an in-between resolution where taste meets health.
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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 In The Following Paragraphs We Are Going To Be Taking A Look At The Many Benefits Of Coconut Oil.

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

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