09 December 2012,23:17 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat 1 tablespoon oil in a wok or a pan . Add in cumin seeds, fennel, red chilies, cloves, cinnamon,seeds of cardamoms ,coconut and coriander seeds and stir-fry till fragrant. Remove from fire.
  • Soak poppy seeds and cashewnuts in a little warm water for about 20 minutes.
  • Grind the roasted masala with the drained poppy and cashewnuts, ginger and garlic to a smooth paste
  • Heat oil in a wak or kadhai and add the chopped onions. Fry till golden brown.
  • Add the ground paste and curry leaves. Saute for at least 30 seconds.
  • Add the chopped tomatoes, salt, turmeric (haldi) and chili powder. Cook till tomatoes are well blended.
  • Add the chicken and cook for at least 5 minutes with little water.
  • Finally add lemon juice and measured water. Cover and cook till chicken is tender, stirring in between. Garnish with coriander and serve hot.


  • 750 grams chicken, cut into 10-12 pieces
  • 75 ml IDHAYAM sesame oil 
  • 50 grams large onion - chopped 
  • 10 curry leaves 
  • 75 grams tomatoes -chopped 
  • ½ teaspoon tumeric
  • 1 teaspoon chili powder
  • 3 tablespoon lemon juice 
  • 3" piece ginger
  • 9 flakes garlic
  • 1 tablespoon poppy seeds
  • 2 tablespoon cashewnuts - broken pieces
  • Salt to taste 

Chettinad Masala 

  • 100 grams freshly grated coconut 
  • 1 teaspoon coriander seeds 
  • ½ teaspoon cumin seeds 
  • 1 teaspoon fennel
  • 6 whole, red chilies
  • 4 green cardamoms 
  • 4 cloves 
  • 1" cinnamon stick 
  • 1 tablespoon IDHAYAM sesame oil 

1 comment for “Chettinad Chicken Curry”

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