Hi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with a recipe of Chettinad chicken curry which many have been asking me for years. I had told you then that I would show it only when I reach full satisfaction with the recipe. I have kept my word. It is spicy but not over spicy. I have added garam masala just as needed. All of you do try it out and if you have liked it, do send me your feedback. All of you do share our recipes and those who havent subscribed, please do subscribe too. I had mentioned about a shooting in yesterdays onion salad video. Many had asked what shooting did we have here. Not keeping it as a suspense. Asianet taste time had come to shoot. I was tensed and confused in the beginning. Then thought of doing it just for an experience. They shot 5 episodes. I dont know when is the telecast. I shall surely let you know once I know it. I have put some of clips in the behind the scenes. All of you see this and try our Chettinad chicken curry. Dont forget to give me your feedback after that. Without any delay lets see how to make our curry now. Lets begin to make our Chettinad Chicken curry. For that we have to first make the masala ready. After roasting the masala, we shall grind it. Heat a kadayi for that on medium flame. Pour little oil to it. You can do it without oil too. Its better to use gingelly oil because its a Chettinad recipe. Add just 1tbsp of oil and once the oil becomes hot, we shall add some spices to it. Now the oil is hot. Add 2tsp whole peppercorns. Add 3-4 fenugreek seeds. Next add 1/2tsp fennel seeds and 1/2tsp cumin seeds. 1 clove. Not adding much spices here. Next is the seeds inside 1 cardamom. If the spice level increases in Chettinad curries, then it wont be good. So I dont add much of spices. I have tried this recipe many times. At last I changed the spice level to my taste and then liked it. Thats when I felt its ok to show you now. Thats why I became so late. Next add 2tsp whole coriander seeds. In traditional recipes, the spices are added as whole. If you dont have them, you can use its powders. If using powder then roast the coconut first and then when it turns golden in colour, add the powders. Add just 1/4 tsp of fennel seeds pdr, cumin seeds pdr, 2tsp of pepper pdr, 1 pinch fenugreek powder. 2tsp of coriander pdr too. Add it that way if using powders. But the traditional way is whole spices In the powders, add a pinch of cardamom powder too. Now roast this till the nice aroma is felt. After this is done, remove this from the pan and add red chillies and roast. Chettinad chicken curry is made with coconut and without coconut too. I tried it both the ways and liked the one with coconut in it. If you want you can avoid it. In the authentic Chettinad recipe, tomatoes are not added. But when I made it like that here, nobody liked it So I am adding tomatoes to this. If you dont like the sourness of tomatoes, you can avoid it. Or you can add lemon juice to it. Now saute this on medium flame till the nice aroma comes. Nice aroma has come. Now lets transfer this to another bowl. Lets roast some chillies now. Then I will add coconut and roast it till it turns golden in colour. I added 10 red chillies here. In the traditional recipe, its the fat red chilli thats used. I dont have that so I am using this spicy red chilli. If you dont have the whole red chilli, you can use chilli pdr. You can change the spice level according to your taste. Chettinad chicken curry has been on demand since long. But I dont do the video unless I reach full satisfaction. Theres no point increasing the number of videos Our red chillies are also done. Now remove it from the pan. Add some coconut now or avoid it. I have added 3tbsp grated coconut and roasting it on medium flame stirring continuously till it turns golden The colour of th coconut has changed. Now lets off this and transfer it to the masalas we have kept aside. After it cools down, I shall grind it well and come. Now it has cooled down and I have grinded it to a fine paste. I have taken 1/2kg chicken with bones. I washed it well and drained all the water. Chicken with bones are more tasty but you can use boneless too I am using half kg so that you can make it in a small quantity first. If you liked it, then you can increase the amount. Dont double the amount suddenly. Increases little by little. If you take double the spices, then the masala will become very strong. So just add little more than this. That is if you are using 1kg chicken. You can use crushed, sliced or grinded ginger and garlic. I have crushed 10 garlic cloves and a small piece of ginger. Garlic is what is to be tasted more. As I mentioned earlier, usually tomatoes are not added to this dish. Some add lemon juice, tamarind or tomatoes. I prefer tomatoes and have taken 1 big ripe sour tomato Now lets begin to make our chicken curry. I have taken this vessel here for it. Thought of doing it the traditional way. You can make it in any vessel. Add some gingelly oil to it. Since its a Tamil Nadu dish, gingelly oil is the best. Adding 3tbsp of oil here. Let it become hot. An important ingredient here is stone flower. Its just 40/- in India. But when you check online, it shows 100+ dirhams. Its because I couldnt get this ingredient, I wasnt able to show you this recipe all this long. When you see it, it looks like a fungus which is stuck on stones. They pluck it and then dry it. This ingredient is an important one to Chettinad dishes. It gives a special aroma. That gives a special taste to the dishes we get in restaurants. This is the reason for it. Its called Kalpathy. You will be surprised seeing its rate online. Get it from Tamil stores or some Kerala ones. Its less in Kerala stores actually. My cousin bought this for me from Tamil Nadu. Its good if you have it. But if you dont its ok. But its a must in authentic recipes. Now our oil is hot. Add a small piece of cinnamon and half of a bay leaf Add the star flower too. Now roast all these together. Add 4 curry leaves now. Shall add the rest later When you saute these, a good smell comes. Thats the trade secret here. I got this ingredient just last month. I thought I shouldnt delay this recipe anymore. I will be removing the cinnamon before grinding else it will taste too much of garam masala You can add star anise if you want. I dont like it much. So I am not adding it. You can add one of it. You can add nutmeg too. But its better not to add much of spices. Now the aroma has come. Add the ginger garlic to this. Saute till the raw smell goes. Then add shallots. That gives it a traditional taste. If you dont have shallots, add 1 onion finely chopped. Never add onions in big pieces. I have taken 20 shallots here. I have finely chopped it. We shall add it after this ones raw smell goes. Adding 2 green chillies slit to this now. Now saute on medium flame for 2mts after adding the ginger garlic. Next add the shallots else not onions. Add some salt and saute till it becomes golden brown in colour. Many asked where I bought this vessel from I had mentioned it in many videos that I bought it from near my house in Kerala. My dad bought it and sent it to me. He covered it in bed sheet and brought it safe for me. I am not able to bring all these. I always have lots of weight when coming. So I dont bring this. So my father or Jans parents bring me such things when they come. Stir till it becomes golden brown. Now its golden in colour. Add very little turmeric powder now. Never add much. Stir this well till the raw smell goes. Next add the chopped tomatoes. Mix well and let it cook for a while. If you dont like tomatoes, add lemon juice or tamarind. If adding lemon juice, dont add it now. Add it later. Once the tomatoes are cooked, add the grinded masala paste Some marinate the chicken with salt, turmeric, vinegar or lemon juice and keep aside. If you want you can do it that way. I dont marinate and keep. I add the chicken directly to the masala. Let the tomatoes cook for 5mts. When its cooked, add the grinded masala paste. Let the masala cook for a while for 5mts. Then we shall add the chicken pieces to it. I wont be adding water after adding the chicken pieces. Its tasty when cooked in chicken broth itself. If you want more gravy, add hot water after its 3/4th cooked. The whole room smells the good aroma Since it doesnt have much of spices in it, its ok. Now after 5mts, its ready. Check the salt now. Everything is perfect. Add the 1/2kg chicken pieces to the masala now and mix well. Close this and cook well. Make sure to stir often and it doesnt stick to the bottom. It wont stick to the bottom but still dont forget to check often. Its halfway cooked now. Lets stir it. The broth is seen now. Thats the real taste. You get more gravy if you add water. So those who want gravy, add hot water at this stage. Let it cook for a while more. Now the chicken currys colour has turned dark. If you want the gravy like this then off it now. If you want it more dry then cook for a while longer.. You can cut the chicken pieces with a knife or spoon and see how far its cooked. You can off it if its done. Its cooked but let it cook for another 5mts. It will vary from the chicken you get in different countries. These curries are good when slow cooked If you feel gravy is less, add hot water at this time. Never add plain water. This gravy is awesome now. Taste at this time and adjust the salt and sourness if needed. The colour of the curry itself is awesome. Let me taste the gravy. Its awesome. I have tried this in many ways. This is the best I liked. Everything like salt, spice and sourness is perfect. To increase the spice, add pepper pdr or green chillies. Dont add much of chilli powder. This spice is correct for me. Its medium spicy. Now lastly lets add lots of curry leaves to it. Thats it. Then we shall off it. Cook for 5mts more. Then I will off it. I cooked it open for 5mts. Now I am going to off it. Lastly add lots of curry leaves. It will thicken as it stays. Adjust the gravy consistency as you like. After some time oil will be seen on top. I am not thickening the curry much. My son wants little gravy. I am going to serve this with Appam. So you need little gravy with it. So I am offing it at this stage. Adding more curry leaves. Mix well. Now the taste enhances more. Our super, easy and tasty Chettinad chicken curry is ready now. All of you try it out and dont forget to give me your feedback. Now let me transfer it to a serving bowl Shall take photos and come. Jan always says any chicken curry should be made and kept ealier. The masala absorbs into the chicken and is very tasty at the time of having. I prefer making in the morning It will be nice by afternoon or make in the afternoon for night. In 6 hours gap, the masala absorbs well. It will be very tasty. I have taken pics and come. I shall have little gravy with appam for you. Its our Avalappam. Its so easy to make. Those who havent tried it please do. The taste is superb. I had tasted it earlier. If you feel spice or sourness is more, add a pinch of sugar. It balances the taste. Dont shout at me when I say sugar. I never mean lots of sugar. Let me have a piece of appam now. Its just like going to a hotel and having. Try it out and send me your feedback. After making the video, if you like it share it with your friends Support us maximum. See you with our next awesome video tomorrow at 1.30pm. Thank you Our masala is ready. I have taken 2 medium potatoes here. Cooked it with salt and then mashed it. Veena Jan tired after shooting. We are complaining about the coconut behind the scene. Cannot complain on people. I was waiting to shoot when not speaking on a person.