Chettinad Chicken | South Indian Chicken Curry | Chicken Recipes …

Be taught How To Make Chettinad Rooster Curry Recipe, a South Indian Rooster Recipe by Chef Varun Inamdar. Make this scrumptious and spicy Chettinad Rooster Recipe in easy, fast and straightforward methodology, at your private home and share your expertise with us within the feedback under.

For Marination:-
½ kg Rooster, Curry minimize
½ tsp. Turmeric Powder
1 tbsp. Lemon juice
Salt as required

For Seasoning:-
2 tbsp. Sesame Oil
15 nos. Shallots (sliced)
Salt as required
Three sprigs curry leaves

For Chettinad Masala:-
1 tbsp. seasame oil
¼ cup recent Coconut grated
2 nos. Bay leaves
Three tbsp. Coriander Seeds
6 nos.Crimson Chilli Bedgi
1 tbsp. Black Pepper 
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds
1 Inexperienced Cardamom
1 Black Cardamom
2 Black Stone Flowers
1 Star Anise
Eight Cloves
1 blade of Mace
1 inch piece Cinnamon
6-Eight cloves of garlic
1 inch Ginger
1 tsp. Tamarind paste
Pinch of fenugreek seeds
Water as required

Corriander for garnishing

The marination:-
– Combine the curry minimize rooster with lemon juice, turmeric powder and salt. Preserve apart for 30 minutes.

The Chettinad Masala:-
– In a pan warmth oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, inexperienced cardamom and black cardamom. Saute whereas maintaining the flame on reasonable.
– Now add bay leaves, stone flower, garlic, dry crimson chillies and toast these spices until deep brown in color.
– Switch the roasted spices onto a plate and let it cool all the way down to room temperature.
– In the identical pan roast grated coconut on reasonable flame till brown in color and trasnfer onto a plate and let it cool all the way down to room temperature.
– As soon as the roasted spices and cocont have cooled down, switch them right into a mixer/grinder and add fenugreek seeds, ginger, tamarind previous and water. Grind every little thing to a high quality paste.

The Seasoning:-
– Warmth oil in a pan and add shallots, curry leaves and saute on medium flame till shallots are golden brown.
– Now add the marinated rooster and switch the flame on excessive and saute for 2-Three minutes.
– As soon as the rooster has seared nicely, add the Chettinad Masala, water, salt and produce it to a boil.
– Decrease the flame, cowl with a lid and let it prepare dinner for 15-10 minutes.
– Garnish with coriander leaves and serve sizzling.

Rooster Chettinad is prepared! HAPPY COOKING!!!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Digicam: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Enhancing: Dinesh Shetty
Inventive Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Leisure Pvt Ltd

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