Chettinad chicken gravy is prepared by cooking chicken in a chettinad masala paste made with among others black stone flower, kapok buds, star anise, bay leaf and fresh curd. This gravy suits well for rice, chapati, paratha & Dosa items.
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How to make Chettinad Chicken Gravy Recipe | Chettinad Recipe
Chettinad chicken gravy is prepared by chettinad masala paste made with among others black stone flower, kapok buds, star anise, bay leaf and fresh curd.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
Ingredients
Ingredients chettinad chicken gravy
- 1/2 kg Chicken
- 6 tbsp Oil
- few Curry leaf
- 2 tsp ginger garlic Paste
- 2 medium sized chopped onions
- 1 chopped tomato
- 2 tbsp red chilli powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 3 tbsp curd
To grind
- 4 Dry red chilli
- few curry leaves
- 1 tbsp black Pepper
- 1/2 tsp cumin
- 1/2 tsp Fennel Seed
- 1 cup Shredded coconut
- 2 small sized black stone flower
- 3 Bay leaf
- 2 nos cardamom
- 1 small star Anise
- 4 cloves
- 1 small piece cinnamon
- 1 marathi Mokku
- 2 tsp coriander seed
Instructions
How to cook the recipe
- Heat a pan add black pepper, fennel seeds, cumin seeds, coriander seeds, dry red chilli, black stone flower, bay leaf, cardamom, star anise, cloves, cinnamon, marathi mokku, curry leaves, let's dry roast it. keep it aside.
- Heat a pan add shredded coconut let's roast it. keep it aside. Once the coconut has cool down, let's grind it into paste. keep it aside.
- Once masala mixture has cool down, let's grind it into fine powder.
For Tempering
- Add oil in the pressure cooker, once the oil is hot, add masala paste, add chopped onion&garlic paste, saute well until the color changes, add tomatoes&curry leaves, add turmeric powder, salt to taste and mix well, once the tomato gets mashed well, add the chicken and mix well. Cook for 4-5 whistle.
- Wait until the pressure gets released by itself. Open the lid add the coconut paste, fresh crud and mix it well.
- Lets cook for 5-7 minutes.
- Chettinad chicken gravy is ready.
venkat
1 May 2020Good