Chettinad chicken gravy Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Chettinad chicken gravy

Ingredients (4 servings)

Ingredient: Chicken (bone-in pieces)
Quantity: 500g

Ingredient: Onion (finely chopped)
Quantity: 2 large

Ingredient: Tomato (finely chopped)
Quantity: 2 medium

Ingredient: Ginger-garlic paste
Quantity: 2 tablespoons

Ingredient: Curry leaves
Quantity: 10-12

Ingredient: Dry red chilies
Quantity: 4-5 )
Preparation: broken

Ingredient: Cumin seeds
Quantity: 1 teaspoon

Ingredient: Fennel seeds
Quantity: 1 teaspoon

Ingredient: Cinnamon stick
Quantity: 1-inch

Ingredient: Cloves
Quantity: 4-5

Ingredient: Cardamom pods
Quantity: 2-3

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Red chili powder
Quantity: 1 teaspoon

Ingredient: Coriander powder
Quantity: 2 teaspoons

Ingredient: Garam masala powder
Quantity: 1 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Oil
Quantity: 3 tablespoons

Ingredient: Coriander leaves (chopped)
Quantity: for garnish

Nutrition / 100 g

Calories: 173
Protein: 18g
Carbohydrates: 6g
Fat: 8g
Cholesterol: 75mg

Preparation

1. Heat oil in a pan and add the cumin seeds, fennel seeds, cinnamon stick, cloves, and cardamom pods. Saute until fragrant.

2. Add the broken dry red chilies and curry leaves. Saute for a minute.

3. Add the finely chopped onions and saute until golden brown.

4. Add the ginger-garlic paste and saute for a minute until the raw smell disappears.

5. Add the finely chopped tomatoes and cook until they turn soft and mushy.

6. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.

7. Add the chicken pieces and mix until they are well coated with the masala.

8. Cook the chicken on medium-low heat for about 20-25 minutes, stirring occasionally, until it is cooked through and tender.

9. Sprinkle garam masala powder and mix well. Cook for another couple of minutes.

10. Garnish with chopped coriander leaves.

11. Serve hot with rice or roti.