Chunks of chicken cooked in freshly dry roasted and ground aromatic spices and coconut. This chicken chettinad kuzhambu is a very flavorful and aromatic spiced gravy. It’s extremely delicious, spicy and exotic, you will end up asking for more!
ABOUT CHETTINAD CHICKEN CURRY
Chettinad Chicken Curry is an authentic chicken gravy from the Chettinad Cuisine which is delicious, spicy and flavorful. Chettinad is famous for its lipsmacking cuisine in Tamil Nadu. The awesome flavor and aroma of the dish comes from the ingredients used in the dish. An array of freshly roasted and grounded spices gives this chicken curry a very characteristic flavour and exceptional taste.
The recipe features the addition of Chettinad masala which adds a lot of flavor to the recipe. Dry roasting the spices first and then grinding them releases all the aroma and flavors from the spices which then penetrates into the chicken in the process of cooking.
Chettinad Chicken Curry is one dish which stands top in South Indian restaurants menu. It is one of the most famous and popular South Indian dish which is loved by many.
Chettinad Chicken has a spicy and thick gravy. Traditionally chettinad chicken kuzhambu is eaten with rice, dosa, idli, appam or idiyappam/string hoppers. But I enjoyed it with naan, chapati or roti as well.
WHAT IS CHETTINAD CUISINE?
Chettinad Cuisine is the cuisine from the Chettinad region of Tamil Nadu state in South India. It is perhaps the most popular and renowned fare in the Tamil Nadu repertoire. Chettinad is a region in Tamil Nadu inhabited by Chettiar Community. The cuisine of Chettiar community is one of the most flavourful cuisine and is also the spiciest as well.
It uses a variety of spices and the dishes are made with fresh ground masalas. Use of freshly ground spices along with coconut and curry leaves make this cuisine stand apart. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes.
COMMON SPICES USED IN CHETTINAD CUISINE
Dry red chillies
Kapok buds / Marathi moggu
CAN I MAKE THIS CHETTINAD CHICKEN CURRY IN INSTANT POT?
Yes, you can make this chettinad chicken curry in an instant pot with much easier and fuss free process. Making this chettinad chicken curry in instant pot is such a straight forward recipe.
In a mixing bowl add all the ingredients mentioned in the marination list. Mix well and set aside while you make the other ingredients ready.
Dry roast the whole spices mentioned in the roasting and grinding list till a nice aroma comes out of it and grind them into a fine powder. Set aside.
Set the Instant Pot to “SAUTE” function. Add oil and once heated add curry leaves, onions and saute till onion turns soft. Add ginger garlic paste and saute for few seconds. Add tomatoes and saute till it turns mushy. Add marinated chicken and saute for 2-3 minutes. Add the grounded spice powder, mix well and saute for 2-3 minutes.
Add water and salt as required. Turn off the “SAUTE” function and put the lid back on your Instant Pot, flipping the switch to point to “SEALING”. Cook on “MANUAL” mode on high pressure for 10 minutes.
IMPORTANT: Do not flip the switch to vent after the time is up. Allow the pressure to release naturally. Once pressure is released add chopped coriander leaves, give a quick stir. Your instant pot chettinad chicken curry is ready to be served.
CAN I MAKE THIS CHETTINAD CHICKEN CURRY IN PRESSURE COOKER?
Take the marination ingredients mentioned in the marination list in a bowl, mix well and set aside while you make the other ingredients ready.
In a pan dry roast the ingredients mentioned in the roasting and grinding list for few mins till a nice aroma comes out of it. Turn off the heat and let it cool down. Now grind them into a fine powder. Set aside.
Heat oil in a pressure cooker. Add the curry leaves, chopped onions and saute for about 2 minutes. Add ginger garlic paste and saute for a minute. Add chopped tomatoes and saute till it turns soft. Add the turmeric powder, red chilly powder and saute for a minute.
Add the marinated chicken and saute on high heat for about 5 minutes. Add the ground spice masala, mix well nicely and cook the chicken for about 5 minutes stirring in between.
Add 1½-2 cups water or as required, salt to taste, cover the pressure cooker with lid and pressure cook for 10 minutes on high heat. Remove from heat and allow the pressure to release naturally. Once the pressure is released add chopped coriander leaves, give a quick stir and your chettinad chicken curry is ready to be served.
CAN I MAKE THIS VEGAN?
Yes, you can use mushroom. You can make it a dry version or a semi-gravy version. You may also have a look at my Mushroom Pepper Fry, a South Indian restaurant style mushroom pepper fry, quick and easy to prepare and taste delicious. Serves as a great starter or a perfect side dish with Indian flatbreads or with simple dal-rice.
IF YOU LIKE SPICY FOOD, THEN YOU’ll LOVE THESE POPULAR CURRIES and DISHES FROM THE SOUTHERN PART OF INDIA
• Chettinad Mutton Kuzhambu
• Chicken Kola Urundai Kuzhambu
• Crab Masala
• Crab Curry
• Mutton Chukka
• Mutton Fry
• Pepper Chicken Gravy
• Black Pepper Chicken
• Chicken 65
• Prawn 65
• Shallow Fried King Fish
• Easy Pan Fried Fish
• Fish Fry / Easy Fried Fish
MORE CHICKEN RECIPES YOU’LL LOVE, Click to view the recipes Chicken Dishes
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
If you’re fond of spicy and aromatic delicacies, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy chicken kulambu recipe and if you do, please do share your thoughts about the recipe with me here.
So let’s hear the recipe and tips on how to cook restaurant-style chettinad chicken curry at the comfort of your own home with step by step picture.
TIPS AND INGREDIENTS SUBSTITUTE TO MAKE BEST CHETTINAD CHICKEN CURRY
☆ Dry roast the ingredients to make the masala powder until they are nicely browned and fragrant. Do this on medium low heat to release all the flavours and to prevent the spices from burning.
☆ Adjust the spice level especially peppercorns, dry red chillies and red chilly powder according to your taste.
☆ You can substitute shallots with 2 medium sized regular onion.
☆ If you like less spicy you can use Kashmiri dry chilly and Kashmiri chilly powder instead of the regular red chillies and chilly powder.
☆ After adding the chicken, sear it on high heat for about minutes, this will help to lock the juices inside the chicken.
☆ Use chicken with bones for more flavour. I always prefer chicken with bones especially for making curries.
☆ You can also use dessicated coconut in place of fresh one. Just add directly to the roasted spices and grind them.
☆ You may also add 1-2 tsp poppy seeds while roasting the spices. I havent used it.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients to make Chettinad Chicken Curry:
500 gms Chicken
½ tsp Turmeric powder
½ tsp Red chilly powder
1 tbsp Lemon Juice
Salt to taste
Roasting and Grinding:
½ tsp mustard seeds
1 tbsp peppercorns
¼ cup grated coconut
4 dry red chilly
2 tbsp coriander seeds
1 inch cinnamon stick
2 green cardamom
1 small bay leaf
2 pieces stone flower
2 tbsp Oil
1 sprig curry leaves
15-20 shallots chopped
1 tbsp ginger garlic paste
1 tomato large chopped
½ tsp turmeric powder
1 tsp red chilly powder
Few coriander leaves chopped
Water as required
Salt to taste
How to make Chettinad Chicken Curry step by step:
In a mixing bowl add all the ingredients mentioned in the marination list, mix well and set aside while you make ready the other ingredients.
In a pan dry roast the ingredients mentioned in roasting and grinding list for few minutes untill a nice aroma comes out of it. Let it cool down and grind them into a fine powder. Set aside.
Heat oil in a pan or pot. Add curry leaves and chopped onions and saute till onions turns soft.
Add ginger garlic paste and saute for a minute.
Add chopped tomatoes and saute till it turns mushy.
Add the turmeric powder, red chilly powder and saute for a minute.
Add the marinated chicken and saute on high heat for about 5 minutes.
Add the grounded spice powder, mix well coating the chicken well with the masalas and fry on high heat for about 5 minutes.
Add 2-3 cups water, salt as required, cover with a lid and cook for about 15 minutes.
Adjust the gravy consistency as required. Add chopped coriander leaves, give a quick stir and take off the heat.
Your chettinad chicken curry is ready to be served.
Well, if you make this easy and simple chettinad chicken curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.