How to make Chettinad Chicken Curry-SK Khazana -
This chicken dish fulfils the promises that Chettinad cuisine is known for
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Oil (ऑइल)
Cuisine : Chettinad
Course : Main Course Chicken
For more recipes related to Chettinad Chicken Curry-SK Khazana checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Patatas Bravas Chicken Stew Chicken Meat Loaf Egg Fried Rice and Chicken Manchurian
Chettinad Chicken Curry-SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chettinad Chicken Curry-SK Khazana Recipe
Chicken on the bone cut into 1 inch pieces on the bone 750 grams
Oil 3 tablespoons
Fennel seeds (saunf) 1/2 teaspoon
Black peppercorns 1 teaspoon
Star anise 2
Green cardamoms 5
Cloves 6
Cinnamon broken 1 inch pie
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Dried red chillies 3-4
Curry leaves 16-20
Garlic cloves 12-14
Fresh coconut scraped 3/4 cup
Medium onions finely chopped 2
Ginger strips 1 tablespoon
Tomato puree 1/2 cup
Salt to taste
Cashewnut paste 1 tablespoon
Tamarind pulp 1 tablespoon
Fresh coriander leaves for garnish
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan, add fennel seeds, black peppercorns, star anise, green cardamoms, cloves, cinnamon stick, cumin seeds and coriander seeds. Mix well and sauté till fragrant.
Step 2
Add dried red chillies, curry leaves and garlic cloves. Mix well and sauté till light brown.
Step 3
Add scraped coconut and mix well and sauté for 2-3 minutes. Add half the onions and sauté till golden brown.
Step 4
Cool and transfer the sautéed masala into a blender jar, add sufficient water and blend to a smooth paste. Transfer this paste into a bowl.
Step 5
Heat oil in another non-stick deep-pan and add remaining onions, sauté till translucent. Add ginger strips and sauté till fragrant.
Step 6
Add chicken and sauté till oil separates. Add the prepared paste and mix well.
Step 7
Add tomato puree and salt and mix well.. Cover and cook till chicken is done.
Step 8
Add cashewnut paste and tamarind pulp, mix well. Transfer into a serving bowl.
Step 9
Garnish with coriander and ginger strips. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
