My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.
Chettinad chicken gravy comes from the Chettinad region of Tamil Nadu, in India. This dish is one of the signature recipes of the local cuisine; the spice blend brings a rich aroma, and the gram dal and cashews add a rich flavor.
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- Marinate the chicken with a pinch of turmeric and salt for 30 minutes before you start cooking. Doing so will make the chicken soft and tender.
- Typically, this recipe calls for coriander seeds, but here I have used coriander powder instead.
|Prep time||Cook time||Ready in||Yields|
3 to 4 servings
- 4 tablespoons cooking oil
- 1 tablespoon gram dhal
- 8 cashews
- 1 teaspoon pepper
- 1 teaspoon cumin seeds
- 6 no of cloves
- 2 cardamom pods
- 1 teaspoon fennel seeds
- 8 red chillies
- Handful curry leaves
- 2 medium onions, roughly chopped
- 2 tablespoons ginger-garlic paste, roughly chopped
- 1 small tomato
- 3 teaspoons chilly powder
- 2 teaspoons coriander powder
- 250 grams chicken
- Salt, to taste
- Heat 1 tablespoon of oil in a pan. Add gram dhal, pepper, cumin, cloves, cardamom, fennel seeds, red chilies, cashews, and curry leaves, one by one. Fry over medium heat for 3 minutes.
- Add the onions and ginger-garlic paste. Saute until the onions turn glossy, then add the tomatoes and stir-fry for another 3 minutes. Remove from heat and let it cool. Once it's completely cool, grind it to a fine paste.
- Turn on the stove and heat the remaining oil in the same pan. Add the ground mixture, chilly powder, and coriander powder. Stir-fry for 5 minutes.
- Add the chicken pieces and mix well with the masala. Cook for another 15 minutes over medium heat. The gravy should thicken, and the oil should begin to separate from the curry.
- Add some curry leaves and transfer it to another vessel. Enjoy this delicious gravy with hot rice or chapathi.