Chettinad Restaurant Style Chicken Kuzhambu/ Chettinad Restaurant Style Chicken Curry

Restaurant Style Chicken Kulambu

Ingredients

Chicken pieces with bone- 1/2 kg( 1 pound)

Onion large( chopped)- 3 nos

Tomato large( chopped)- 2 nos

Garlic cloves ( whole and peeled)- 6 nos

Whole dry red chilli- 4

Curry leaves- few sprigs

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 4 tbsp

Fennel seeds/ Sombu- 1 tsp

Cinnamon- small piece

Cardamom- 2

Cloves- 3

Masala paste ingredients

( grind the below ingredients to smooth and fine paste)

Coriander seeds( dry roasted)- 2 tbsp

Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)

Black peppercorns( dry roasted)- 2 tsp

Fennel seeds/ Sombu- 1 tbsp

Grated coconut- 2 tbsp

Restaurant Style Chicken Kuzhambu

Method

Clean and wash the chicken pieces. 

Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins. 

In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water. 

Pressure cook chicken pieces for 5 mins. 

Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy. 

Return the pan to heat and simmer the chicken curry for 3 mins. 

Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves. 

Fry the whole masalas for few mins and add this tempering to simmering chicken curry. 

Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.