Chettinad Chicken Gravy

In Tamil Nadu food there are lot of cuisines, each district has its uniqueness, in that way chettinad is one of the famous cuisines. It is very famous for non vegetarian spice foods, and today I am going to share the famous chettinad chicken. I always love to cook authentic foods than fusion, I always asks my mom for more traditional ones. Since my root of origin is not around this chettinad I really don’t know more about the originality. One of my good friends is from chettinad but she is vegetarian I came to know lot from here, still for non vegetarians I use to search and found Solai Achi’s I have tried a lot of recipes and recently I tried this.

Ingredients:

Chicken with bone	1 lb
Onion	2 medium size
Tomatoes	2 medium size
Garlic	4-5 pods
Bay leaves	2
Mint leaves	one handful
Coriander leaves	One handful
Curry leaves	few
Fennel seeds	1 tsp
To Grind Group 1
Onion	One handful
Ginger	1 inch
Garlic	5-6 pods
Chili powder	1 ½ Tbsp
Coriander powder	2 Tbsp
Cinnamon	1 inch
Clove	2-3
To Grind Group 2
Coconut grated	¼ cup
Cashew nut	5
Fennel seeds	1 tsp
To marinate
Chili powder	1 tsp
Salt	1 tsp
Ginger garlic paste	1 tsp
Curd	2 Tbsp

 

Directions:

1. After cleaning marinate the chicken with ingredients under marinate, allow it to rest for one hour.
2. Heat two to three tablespoon oil, add bay leaves and fennel seeds once it cracks add onion and sauté them for a minute.
3. Add chopped mint, coriander and curry leaves cook until onion turns transparent.
4. Next add chopped garlic and again sauté for raw smell leaves. Then add chopped tomatoes and cook until soft.
5. Add the grinded paste under group 1, sauté for another 2-3 minutes or until raw smell leaves.
6. Add the marinated chicken and mix well until masala coats well all over. When chicken starts to leave water close the lid and cook for 15 minutes on medium flame.
7. When chicken is almost cooked, add the grind paste in group 2 and cook for another 5 -8 minutes.
8. Turn off the stove and garnish with some coriander leaves and curry leaves. And serve with roti, rice, dosa etc.

Note:

• I reduced the amount of garlic from original recipe but still I personally felt its little more. If you don’t like garlic flavor then don’t add for grinding.
• It tastes great after 7-8 hours of cooking.

Sharing to:Kitchen Chronicles

 

Chettinad fish curry

Fish is one of the healthy foods for non vegetarians. I haven’t tasted more home style fish foods, because my mom wont like the smell but still she use to cook for me once in a while. After marriage I started to try different type of fish, that too hear I got salmon first and tried different recipes but finally found it will be good only for baking. After trying couple others fish’s, I stopped cooking fish. After a long time my husband bought a fresh cleaned cat fish. Thought of making fish kulambu, but each and every time when I am making trying this, I will not be satisfied either texture or taste something will be missing. This time I tried this chettinad fish curry from Sharmispassion it was awesome. I made few changes according to my availability.

Ingredients:

Cat fish (Kelluthi)	10 pieces
Onion (chopped inch cube)	½ cup
Onion (finely chopped)	½ cup
Tomatoes	½ cup
Coriander powder	1 Tbsp
Chili powder	2 tsp
Fennel seeds	1 tsp
Coconut grated	¼ cup
Tamarind paste	½ Tbsp
Turmeric powder	½ tsp
Garlic pods	5
Curry leaves	few
Salt
Oil

 

 

Directions:

1. In a pan, using little oil sauté cubed onions, garlic and fennel seeds once onion turn pink add coriander powder fry for a minute turn off and add coconut and mix well. Allow it to cool and grind to smooth paste.
2. Mean while in another pan, heat 2 Tbsp of oil splutter mustard seeds and add finely chopped onion and few curry leaves when it turns soft add chopped tomatoes and cook until soft and mushy.
3. In one cup water add the tamarind pate and make an extract, add this to onion tomato mixture, allow it to boil, when it starts boiling add turmeric powder, chili powder and ground paste. Mix well, add enough salt and water cover the lid and cook until raw smell of masala leaves and oil start to separate (gravy should be thick).
4. In this stage add the cleaned fish and cook for 2-3 minutes uncovered and garnish with remaining curry leaves.
5. Serve with idli or rice.

 

 

Note:

• You can use any other variety of fish.
• For best result cook a day before you need this.
• I used red onions instead of shallots.

 Sharing to: Kitchen Chronicles