Chettinad Kozhi (Chicken) Curry Recipe

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Chettinad Kozhi (Chicken) Curry
  • Chef: Meril Antony Aricatt ,Executive Chef
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Whether it's an all day dinner at a luxury hotel or a tiny hole in the wall type eatery, nothing quite hits the spot when you seek comfort food at 1 am, like a Chettinad Chicken Curry served with kal dosai.

Ingredients of Chettinad Kozhi (Chicken) Curry

  • Ingredients
  • 1 kg of chicken (curry cuts)
  • 50 ml of refined oil
  • 125 gm of onions, finely chopped
  • 2 gm of cinnamon, cardamom and cloves
  • 1 tsp of saunf
  • 20 gm of ginger garlic paste
  • 200 gm of tomato puree
  • A few sprigs curry leaves
  • A handful chopped coriander
  • Salt to taste
  • 2 Tbsp of Chettinad masala powder
  • For the Chettinad Masala Powder
  • 250 gm of coriander seeds
  • 250 gm of cumin seeds
  • 100 gm of fennel seeds
  • 160 gm of peppercorns
  • 60 gm of kalpasi (Patthar ke Phool)
  • 30 gm of Marathi moggu (Kapok Buds)
  • 5 gm of mace
  • 1 nutmeg
  • 5 gm of bay leaves
  • 25 gm of black cardamoms
  • 20 gm of cinnamon
  • 20 gm of cloves
  • 15 gm of green cardamoms
  • 25 gm of star anise

How to Make Chettinad Kozhi (Chicken) Curry

  • 1.Method
  • 2.For the Chettinad masala, dry roast all the spices separately before blending them into a fine powder.
  • 3.Heat oil in a pan, add cinnamon, cardamom, cloves, fennel, onion, curry leaves and fry till golden brown.
  • 4.Add ginger garlic paste and tomato puree and cook well. Now add red chilli powder, Chettinad masala powder, required water and cook well.
  • 5.Add chicken and cook till tender.
  • 6.Serve hot garnished with fried curry leaves and chopped coriander leaves.