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A spicy and flavorful South Indian chicken curry made with a blend of aromatic spices and coconut.
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In a bowl, mix turmeric powder, ginger garlic paste, salt, red chili powder, and curd.
Add the chicken pieces to the mixture and coat them well.
Leave the chicken to marinate for 3 hours.
Heat oil in a pan and add the bay leaf and chopped onion.
Sauté until the onion turns golden brown.
Add the marinated chicken and cook for 4 to 5 minutes.
Add the chopped tomato, turmeric powder, and red chili powder.
Cook until the mixture leaves oil, about 5 to 7 minutes.
Add the Chettinad masala and mix well.
Pour in water and add curry leaves.
Simmer until the chicken is cooked through.
Garnish with chopped coriander leaves.
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For a richer flavor, dry roast the spices before grinding them for the Chettinad masala.
Adjust the amount of red chili powder to suit your spice preference.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in chicken adds more flavor to the curry.
What can I serve with Chicken Chettinad?
Chicken Chettinad pairs well with rice or roti.
Can I make this dish less spicy?
Yes, reduce the amount of red chili powder to make it less spicy.
Is it necessary to marinate the chicken for 3 hours?
Marinating for 3 hours enhances the flavor, but if you're short on time, marinate for at least 30 minutes.
Can I prepare the Chettinad masala in advance?
Yes, you can prepare the masala in advance and store it in an airtight container.
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