Authentic Chettinad Chicken Kuzhambu

When I think of Authentic Chettinad dishes, I just go to the one and only Solai Aunty's True Chettinad Kitchen for it. I have prepared another Chettinad Chicken Gravy..but it was my style. I was planning to try this recipe for a long time. As Sunday afternoon is reserved for spicy non veg dishes I prepared this gravy and it was an instant hit..As the recipe was from a experienced cook, did not want to do any changes just followed the recipe.It's surely a must try recipe...Never miss it when you have the time !!!!

For the kuzhambu milagai thool mentioned in the marination section, I had used Aachi brand thool which is good and has good flavor.


This authentic, spicy chettinad gravy makes it way to Jay's I Love My Dad event. Along with this I want to send my Mom's special, My Dad's favorite Fish Gravy to the event.

Ingredients

Chicken - 1 lb
Pearl Onions - 30 no
Tomato - 2 no
Garlic pods - 15 no
Turmeric powder - 1/4 tsp
Curry Leaves
Coriander Leaves
Mint Leaves
Salt for taste
Oil - 3 tsp

For Marination

Ginger Garlic - 1 tsp
Kuzhambu Milagai thool - 1 tsp
Salt - little
Curd - 1 tsp

For Grind 1

Ginger - 1 piece
Garlic - 10 pods
Pearl Onion - 10 no
Green Chilly - 2 no
Chilly Powder - 1 tsp
Coriander powder - 2 tsp

For Grind 2

Grated coconut - 5 tbsp
Cashew nuts - 6 no
Fennel seeds - 1 tsp

For Seasoning

Cinnamon - 2 no
Fennel Seeds - 1/2 tsp
Clove - 2 no
Cardamom - 2 no
Bay leaf - 2 no

Method
Wash and cut chicken to medium size pieces.Marinate the chicken with the ingredients mentioned under marination for about 1 hour.Grind the ingredients mentioned in grind 1 and grind 2 into separate paste and keep aside.Heat kadai, add oil and add items given under seasoning one after other in medium flame.Add chopped pearl onions followed by crushed garlic and saute until it onion turns translucent.Add curry leaves followed by tomatoes,salt,turmeric powder and saute well until oil separates.Add ground masala 1 and saute well until raw smell is gone.Sprinkle little water to the masala so that it is cooked well.Add chicken and mix well. Roast the chicken in the masala for few minutes in medium flame.Add little water and allow it to cook in a closed state for 10 minutes.Add ground paste 2 and allow it to cook for 5 - 7 minutes.Garnish with chopped coriander leaves and serve with hot rice/rotis.