Hard

Water

Coconut Milk

Fresh coriander leave

gram

Salt

pinch

Sunflower oil

tablespoons

Mustard seed

Curry leaves

Chilli powder

Turmeric powder

Garam Masala

tablespoon

Ginger-Garlic Paste

Tomato

unit

Onion

Whole chicken

Chettinad chicken

In a large pan, heat oil. Add mustard seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste, curry leaves, and chopped tomatoes. Cook until the tomatoes turn mushy.

Add Chettinad masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes until the oil separates from the masala.

Add the chicken pieces and cook until they turn white and the masala coats the chicken evenly.

Add coconut milk and water. Mix well, cover the pan, and let it simmer on low heat until the chicken is tender and the gravy thickens

Check for seasoning, adjust salt if necessary. Garnish with fresh coriander leaves.

Serve hot with steamed rice or Indian bread of your choice.

Hard

360 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

7 min.

Step #3

5 min.

Step #4

10 min.

Step #5

20 min.

Step #6

2 min.

Step #7

0

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