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

 

Koli Varuval (Spicy Chicken Fry)

Koli Varuval (Chicken fry) is a common recipe, Last week I had craving for hot and spicy food because of my bad cold, planned to do this koli varuval. I use to do this often but this time it was extraordinary.

Ingredients:

Onion (finely chopped)	¾ cup
Tomatoes (chopped)	½ cup
Chili powder	1 tsp
Chicken masala powder	1 tsp
Garlic pods (crushed)	5
Ginger (crushed)	1 ½ inch
Mustard seeds	1 tsp
Fennel seeds	1 tsp
Fresh Pepper powder	2 tsp
Oil	2-3 Tbsp
Salt	as per taste
To marinate:
Chicken (with bone)	1 lb
Chili powder	2 tsp
Turmeric powder	½ tsp
Curd	2 Tbsp
Lemon juice	2 tsp
Salt

 

 

Direction:

1. Marinate the chicken and allow it to rest at least for one hour.
2. Heat oil, splutter mustard seeds and fennel seeds, add onion and sauté until light pink color, add garlic and ginger next add tomatoes and cook until soft.
3. In this stage add marinated chicken and cook for 2-3 minutes. Now add chili powder, chicken masala and salt.
4. Cook without covering the lid, wait until chicken cook soft and tender (the oil should starts to leave) now add pepper powder, curry leaves and coriander leaves.

Note:

• The chicken is going to cook in oil don’t reduce the oil you might add another teaspoon if needed.
• Instead of crushed ginger and garlic you can also add ginger garlic paste.
• I use to eat mild, if you eat spicier add another teaspoon of chili powder, pepper and even one green chili.

 

 

Chicken Pepper Gravy

It’s tasty gravy and in kandam we use to call this as Koli uippu Neeru uippu means salt and Neeru means water. It’s good to eat when we have cold. It’s one of my favorite in chicken.

 

Ingredients:

Chicken(with bone)	200gms
Onion chopped	1 cup
Garlic pods	3-4
Coriander seeds	1 tsp
Cumin seeds	1 Tbsp
Pepper	2 tsp
Coriander chopped	few
Curry leaves	few
Dry red chili	1
Mustard seeds	1 tsp
Turmeric powder	½ tsp
Salt
Oil

 

 

Direction:

1. Dry roast red chili, cumin seeds, coriander seeds and pepper for 2 minutes or until light color change. Make this as course powder and keep aside.
2. Heat oil in a kadai splutter mustard seeds and add onion, curry leaves and few chopped coriander.
3. Once the onion turns pink add chicken and allow it to cook for 5-6 minutes.
4. When chicken is cooked half add course powder, crushed garlic, turmeric powder and salt and enough water and cook until chicken is cooked soft.

 

 

 

Note: I made this bit thick gravy but it should be watery like rasam. You can make consistency you like.

Chicken Kuruma

Ingredients:

Chicken	½ kg
Onion chopped	1 ½ Cup
Tomato chopped	1 Cup
Green chili	1-2
Coriander powder	2 Tbsp
Chili powder	2 tsp
Turmeric powder	1 tsp
Coconut milk	¼ cup
Curry leaves
Salt
Oil
Cilantro     To Grind:   Garlic 5-6 Ginger 1 inch Clove 5-6 Cinnamon 1 inch Fennel seeds 1 tsp Cumin seeds 1 tsp Cardamom 1 Poppy seeds (soak in water) ½ tsp

 

 

 

Directions:

 

1. Heat oil in a kadai splutter mustard seed, fry onion, curry leaves and green chili for few minutes. Grind all the ingredients to grind, as fine paste and add to onion.
2. Sauté until raw smell goes, add tomatoes and sauté again until soft.
3. Add chicken and wait for few minutes, now add all the powder and salt.
4. Cook until chicken turns soft now add coconut milk and cilantro. Bring it to boil and turn off the stove.
5. Serve hot with chappati, Rice, Idli.

 

Note: You may add Chicken masala too.