Chettinad Chicken Gravy





1) Clean the chicken and add 1/4 teaspoon of turmeric powder and mix it well. Leave it for 5 to 10 minutes. After 10 minutes wash the chicken twice or thrice

2) Cut the small onion into small pieces. Cut the tomatoes and slit the green chili

3) Grind the coconut into a fine paste

4) Heat up the oil in a pan. When the oil is hot add the whole garam masala and fennel seeds


5) Once the fennel seeds turn into a golden brown color, ¬†add the onion, ginger garlic paste, green chili, mint leaves and curry leaves. Saute it well till the ginger garlic paste loses it’s raw flavor


6) Add the tomatoes, a little bit of salt and saute it well. Once the tomatoes are mashed well add the red chili powder, coriander powder and saute it for a minute (Coriander powder is a mixture of 2 tablespoon of coriander powder and 1/2 tablespoon of cumin powder)


7) Add the chicken, required amount of salt and saute it well and close the lid. Frequently open the lid and stir it. Let it cook for 15 to 20 minutes (no need to add water. Chicken oozes out some water by itself)


8) Once the chicken is cooked well add the ground coconut paste and let it boil for 5 to 6 minutes. (After adding the coconut paste the gravy should not be boiled for a long time)


Switch off the flame. Now the tasty Chettinad Chicken Gravy is ready to serve


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