Chicken Chettinad is chunks of chicken marinated with turmeric powder, lemon juice, garlic, ginger, spice powders and curd and is then mixed into a fiery curry made up of onions, tomatoes, ginger-garlic paste and curry leaves in a rich combination of spices like coriander seeds, dry red chilies, fennel seeds, cumin seeds, cinnamon, cardamom, whole peppercorns, star anise, cloves, black stone flower and grated coconut. Goes well with dosa, appams or plain rice.
This was always one of my favorite curry. My uncle and aunt from Mumbai likes this curry and whenever they visit Bangalore they go to authentic South Indian restaurants to have this curry. This curry is somewhat similar to Goan Chicken Xacuti as they use grated coconut and roast the spices. In Goa too we prepare chicken curry in a similar way and that might be another reason, why we like this curry.
I got this recipe from Aarthi’s blog and slightly tweaked it. Marinated it with some extra ingredients like curd, garlic and ginger and some spice powders like kasoori methi and tandoori chicken masala. I did not add saunf to the curry as my hubby does not like saunf/fennel seeds The original recipe mentions addition of 2 tsp saunf.
When I was cooking this chicken curry, my entire house was filled with the heavenly aroma just as Aarthi metioned and we all relished this Chettinad chicken curry.
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