Chettinadu Chicken Gravy Curry

  • Yield : 2 Cups
  • Servings : 4
  • Prep Time : 2:00 h
  • Cook Time : 45m
  • Ready In : 2:45 h

Chettinadu Chicken Gravy Curry


  • Chicken-1/2 Kg
  • Oil-2 Tb Spoons
  • Non-stick pan and Cooker
  • ---------- Ingredients for Marination ---------
  • Red chilli powder-1 T spn
  • Turmeric powder-1/2 spn
  • Salt-Tasty
  • Fresh curd-2 Tb spn
  • ------------ Ingredients for Tempering ----------
  • Mustard seeds-1 T spn
  • Ginger garlic paste-1T spn
  • Crushed garlic & ginger -2 T spns
  • Cloves-4
  • Cinnamon sticks small- 4
  • Bay leaf-2
  • Green cardamom-2
  • Onion-1 Cut in to Small  Pieces
  • Tomato-1 Cut in to Pieces
  • Curry leaves and Coriander -2 bunches.
  • --------------  Ingredients for Chettinadu Masala -------------
  • Coriander seeds-1 Tb spn
  • Cumin-1 T spn
  • Toor dal-1 Tb spn
  • Black pepper powder-1Tb spn
  • Fenugreek seeds-1 T spn
  • Redchilli-5
  • Onion-1 Cut in to pieces
  • Tomato-1 Cut in to  Big pieces


Step 1

Take a Bowl and add chicken pieces  and add red chilli powder and turmeric and Salt and Curd, mix well and Marinate for 1 hour.

Step 2

Take Nonstick pan add 1 T spn oil and fry coriander seeds, cumin, Fenugreek seeds, red chilly and  Toor dal and fry for 1 minute and add black pepper powder and fry for few minutes until rawness losses .

Step 3

Then add onion pieces and saute add Tomato and fry tillsaute, Add small Raw Coconut and fry for 1 Minute and switch off the stove and cool for 10 minutes.

Step 4

Take a small Mixie jar and Add Mixture and grind well and make fine paste and close the lid  to avoid Disappearance of flavour.

Step 5

Take Cooker and add 2 Tb spns oil and Crackle mustered seeds and add bay leaves and cloves and cinnamon sticks and ginger garlic paste and fry for 1 minute add crushed garlic ginger and add curry leaves and fry for 1 minute.

Step 6

Add onion and Tomato and saute for2 mints .Add Marinated chicken  and cook for 10 mints by closing lid (Close cooker lid upside down)

Step 7

Add Chettinadu masala and Cook for 5 mints on Sym  by closing lid upside down.

Step 8

Add 1 T spn Redchilli powder and salt and Stir well and fry for 2 minutes and add ½ cup water and close the lid tight,and cook for 3 whistles on medium flame to sym .

Step 9

Open the lid  By After cooling  and transfer this curry in a nonstick pan. Cook on sym for 5 mitns or till Gravy becomes Thick.

Step 10

Garnish with coriander and serve hot with Rice, Biryani, Pulav, Roti.

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Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    14 g
  • Cholesterol

    132 mg
  • Protein

    55 g

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